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Minced eggplant pot

Minced eggplant pot

Preparation time:
35 min
Difficulty level:

Nutritional values:

66 g
45 g
33 g


Bell pepper (red, fresh)Bell pepper (red, fresh)½ (75 g)
Whole grain rollsWhole grain rolls1 (65 g)
Eggplant (fresh)Eggplant (fresh)½ (170 g)
Onion (fresh)Onion (fresh)½ (50 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Basil (fresh or dried)Basil (fresh or dried) ½ Tablespoon
CuminCumin ½ Tablespoon
Corn (canned)Corn (canned) 100 g
Vegetable brothVegetable broth 180 ml
Ground beef, minced meat, beef (organic quality)Ground beef, minced meat, beef (organic quality) 160 g
Tomato pieces, chopped tomatoes (canned)Tomato pieces, chopped tomatoes (canned) 290 g
Chili flakesChili flakes ½ Tablespoon


Step 1:
Chop the bell bell pepper, eggplant and onion and drain the corn in a colander.
Step 2:
Sear the minced meat briefly and hotly in a large pot. Then add the onion and let it fry too. Season with salt and pepper.
Step 3:
Add the peppers, tomatoes, corn and broth. Season with basil, cumin, chili, salt and pepper and simmer on low heat for about 20 minutes.
Step 4:
Serve the stew with the wholemeal roll.

Macronutrient distribution:

The recipe Minced eggplant pot is composed of the following macronutrients.

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Kitchen utensils needed:

Cutting board
Cutting board
Kitchen knife
Kitchen knife
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