Estimated Nutrition (whole recipe, rough)
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Water | 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
- 1 can whole tomatoes
- 1 teaspoon salt
- 2 tablespoons flour
- 2 tablespoons butter
- 1/4 teaspoon cloves
- 1/4 teaspoon pepper
- bay leaf
- 1/2 kg (2 cup) hamburger
- 1 small eggplant
- 1 small squash
- 2 green peppers, sliced
- 2 onions, sliced
- 1/2 teaspoon rosemary
- 1/4 cup water
- grated cheese
Directions
Drain tomatoes but save the juice.
Put tomatoes into a saucepan.
Heat and stir.
Add salt, butter, and flour.
Stir until flour is well dissolved.
Add rest of ingredients and simmer for 20 minutes to make a tomato sauce.
Slice eggplant and squash into rounds.
Place in large skillet.
Add peppers and onions.
Sprinkle with rosemary.
Add water.
Pour tomato sauce over vegetables.
Cover and cook over medium heat for 10-15 minutes, until eggplant and squash are tender.
Sprinkle cheese on top and cover until cheese melts.
Use 2 eggplants if no squash is available.
Category:New Guinean Recipes
Category:New Guinean Vegetarian