Photo: Joseph Gonzalez
Mexican Eggplant
10 ingredients
10 min + 15 min
4 servings
openrecipes
"I don't cook a lot of eggplant, but I use this recipe when I want something different to vary my diet. It's quick, easy, and good!"
Estimated Nutrition (whole recipe, rough)
969
Calories
51g
Protein
27g
Fat
129g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Salt | 1 tsp (6g) | 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
- 1 pound ground beef
- 1/4 cup chopped onion
- 1 tablespoon all-purpose flour
- 1 (8 ounce) can tomato sauce
- 1/4 cup chopped green bell pepper
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 eggplant, cut into 1/2-inch slices
- salt and ground black pepper to taste
- 1 cup shredded Cheddar cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes