Beef with Eggplant and Herbs - 11g Carbs, 4g Fiber, 4g Sugar
From: www.mediterraneanliving.com - Recipe by Koula Barydakis. From the book "Foods of Crete: Traditional Recipes from the Healthiest People in the World"
2 lb lean beef, cut into bite-sized cubes
5 Tbsp extra virgin olive oil
2 onions, chopped
1 lb zucchini, sliced
1 lb eggplant, cubed
1 tsp dried thyme
1 tsp dried sage
2 Tbsp fresh mint, chopped
Pepper, to taste
1. In a pot, heat half of the oil and brown the meat. Cover the meat with water and simmer.
2. In another pot, add the rest of the oil and sauté the onions and vegetables until soft, about 10 minutes.
3. Stir in the tomatoes, then add the vegetable mixture to the meat. 4. Add the thyme, sage, and mint. Add salt and pepper to taste. Bring to a boil and simmer for 45 minutes.
Nutrition From: happyforks.com/analyzer
Does not include mint or added salt!
Serving Size: 12.4oz (351g)
Nutrition per Serving: 352 Calories, 181 Calories From Fat, 20.4g Total Fat, 20.4g Saturated Fat, 0.5g Trans Fat, 112mg Cholesterol, 136mg Sodium, 11g Total Carbs, 4g Dietary Fiber, 4g Sugars, 34g Protein – Vitamin A: 8% - Vitamin C: 51% - Calcium: 6% - Iron: 24%
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