Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 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 |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 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
- 1/2 stick margarine
- 2 large purple eggplants (peeled and cubed)
- 1 lb. good ground chuck
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped bell pepper
- 1 cup water
- 1 tsp. salt, pepper, garlic powder
- 2 cups cooked hot white rice.
Directions
Preheat oven to 350 degrees. Spray a 9 by 11 inch pyrex dish with a non stick spray. Saute' onion and bell pepper in melted margarine. Add meat and brown slightly. add seasonings, eggplant and water. Cover and simmer for 20 minutes on medium low heat.
Add rice and pour into the pyrex dish. Sprinkle with 1/2 cup bread crumbs and bake at 350 for 30 minutes. This is a "really good feast" with roast and gravy, purple hull peas, sweet cushaw squash, sliced fresh tomatoes, cantalope, hot rolls and sweet iced tea. and peach cobbler and ice cream
Category:Creole Recipes
Category:Creole Snacks