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4 Serves
89 Mins
Slice the eggplant into rounds, sprinkle with salt, and let them sit for 20 minutes to draw out bitterness before patting dry.
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Vitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
28 µg / 400 µgCalcium
34 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
39 mg / 420 mgPhosphorus
243 mg / 1,250 mgPotassium
518 mg / 4,700 mgSodium
722 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
20 µg / 55 µgFiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
6 g / 20 gCholesterol
70 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
Heat olive oil in a large skillet and fry the eggplant slices until golden brown on both sides, then set aside.
In the same pan, sauté chopped onions and garlic until softened, then add the ground meat and cook until browned.
Stir in the tomato paste, season with black pepper and salt, and simmer the mixture with a splash of hot water for 15 minutes.
Layer the fried eggplant and meat sauce in a baking dish and bake until the flavors meld and the dish is bubbling.
49
g48
g30
g
Salvadoran
Egyptian