Eggplant Kebab Recipe

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Eggplant Kebab
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Minutes

Ingredients:

  • 2 tbsp margarine
  • 3 tbsp oil
  • 2 large onions
  • 4 medium sized egg plants
  • 2 tsp of salt
  • 1/2 tsp pepper

Directions:

  1. Cut the egggplants lengthways into 4 sections and cut each section in 4cm pieces.
  2. Leave them in salted water for 30mins
  3. Meanwhile skin and chio the tomatoes and chop the onion.
  4. Drain eggpants and squeeze them lightly to extract excess water
  5. Heat the oil and margarine in the pan and lightly fry the egg plant .Take them out and set aside
  6. In the same pan add half the meat and saute for 3 mins remove and set aside
  7. Repeat with the rest of the meat.
  8. Add the onions and fry until lightly browned
  9. Add the tomato/ tomato paste . Cook for 2 mins
  10. Add meat salt pepper and 2 glasses of warm water
  11. Cover and cook on a low heat until the meat is tender (approx 1hr30min.)
  12. Add the eggplant and cook for 30 mins more
  13. Serve with rice or potatoes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 459.33 Kcal (1923 kJ)
Calories from fat 245.76 Kcal
% Daily Value*
Total Fat 27.31g 42%
Cholesterol 140mg 47%
Sodium 1687.39mg 70%
Potassium 1011.16mg 22%
Total Carbs 28.77g 10%
Sugars 15.47g 62%
Dietary Fiber 3.31g 13%
Protein 24.45g 49%
Vitamin C 17.6mg 29%
Iron 1.7mg 10%
Calcium 116.7mg 12%
Amount Per 100 g
Calories 160.01 Kcal (670 kJ)
Calories from fat 85.61 Kcal
% Daily Value*
Total Fat 9.51g 42%
Cholesterol 48.77mg 47%
Sodium 587.82mg 70%
Potassium 352.25mg 22%
Total Carbs 10.02g 10%
Sugars 5.39g 62%
Dietary Fiber 1.15g 13%
Protein 8.52g 49%
Vitamin C 6.1mg 29%
Iron 0.6mg 10%
Calcium 40.7mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.8
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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