Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
731
Calories
16g
Protein
15g
Fat
132g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Water | not in our table | 0 |
| Veal | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 tablespoons olive oil, divided
- 1 1/2 pounds eggplant, cut into 1-inch cubes
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- 1/2 cup water
- 1 tablespoon red wine vinegar
- 3 large scallions, trimmed and finely chopped (2/3 cup), divided
- 1 1/2 pound ground veal
- 2 tablespoons chopped dill
- All-purpose flour for dredging
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes