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Minced eggplant pot
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Preparation time:
35 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
792
Calories
66 g
Carbohydrates
45 g
Protein
33 g
Fat
Ingredients:
 | Bell pepper (red, fresh) | ½ (75 g) |
 | Whole grain rolls | 1 (65 g) |
 | Eggplant (fresh) | ½ (170 g) |
 | Onion (fresh) | ½ (50 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Basil (fresh or dried) | ½ Tablespoon |
 | Cumin | ½ Tablespoon |
 | Corn (canned) | 100 g |
 | Vegetable broth | 180 ml |
 | Ground beef, minced meat, beef (organic quality) | 160 g |
 | Tomato pieces, chopped tomatoes (canned) | 290 g |
 | Chili flakes | ½ Tablespoon |
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Preparation:
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
Kitchen knife
Pot
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