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Ingredientes
- 3 x Eggplant (baby), 1\4 inch slices
- 1Â 1/2 x Grnd beef, lamb, or possibly turkey
- 1 lrg onions, minced
- 3 x Garlic, chopped
- Â Â SAUCE
- 2 Tbsp. Extra virgin olive oil
- 1 x Tomatoes, crushed
- 1 x Tomato paste
- 1/3 c. Black or possibly green olives, minced (Kalamata best)
- 3 Tbsp. Fresh basil leaves, minced
- 1/2 c. Fresh Italian parsley (packed), minced
- 1/2 tsp Dry oregano
- 1Â 1/2 tsp Sugar
- Â Â TOPPING
- 2 x -3 ounce feta cheese, crumbled
- 3 x Fresh dill, minced
Direcciones
- To prepare the eggplant, salt both sides of each piece and place in a colander in a single layer for about 1 hour to drain. Rinse, pat dry, and set aside
- Brown the meat in a medium size skillet over medium heat. Drain off the fat and liquid and remove the meat to a bowl or possibly plate. Using the same
- skillet, cook the onion and garlic, stirring, over medium heat till softened. To make the sauce, add in the rest of the ingredients, except the feta cheeseand dill, and simmer till warm and slightly thickened, 15-20 min.
- Layer in the slow cooker in this order: sauce, eggplant, meat, sauce,
- eggplant, meat, sauce. Sprinkle the feta cheese on top and the dill on top of which. Cover, set on low, and cook for 7-9 hrs, or possibly set on high and cook for 2-3 hrs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 435g | |
| Recipe makes 6 servings | |
| Calories 284 | |
| Calories from Fat 177 | 62% |
| Total Fat 19.81g | 25% |
| Saturated Fat 4.18g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 144mg | 6% |
| Potassium 941mg | 27% |
| Total Carbs 25.83g | 7% |
| Dietary Fiber 12.9g | 43% |
| Sugars 11.81g | 8% |
| Protein 5.95g | 10% |
