Eggplant Lasagna Calories & Nutrition Values
Eggplant Lasagna contains less calories than the everyday pasta lasagna. It is high in dietary fiber and contains high amounts of vitamin B6, B12 and vitamin C. Eggplant lasagna is also very high in iron and phosphorus and also selenium. 3.5 oz (100 g) of eggplant lasagna has 74 calories and 32 calories from fat. It contains 14mg cholesterol and 5.9 grams of protein. Depending on the size of a slice of lasagna, it can weigh anywhere between 300 to 500 grams.Read More
5 Small Eggplants 1 to 2 Cups White Vinegar 5 Celery Sticks 2 Carrots 1/4 Cauliflower 1/4 Bunch: Mint, Parsley, Dill, Tarragon and Celery leaves 2 Garlic Cloves (for each 1 liter jar) 8 to 10 total 12 Small Onions (Charlotte) Chili Peppers (As preferred) 1 Tbsp Salt PREPARATIONS: 1- Slice the eggplants, celery sticks, carrots. 2- Cut the cauliflower and cabbage in smaller pieces. DIRECTIONS: 1- Place the sliced eggplants in a pot. 2- Add half a cup of white vinegar and cover with water. 3- Cover the pot with a lid and heat for 7 to 10 minutes. 4- Drain the cooked eggplants using a strainer. Note: for the best result, use multiple (4) small jar/container as appose to one large one. 5- Take a small container, place handful of the herbs (Mint, Parsley, Dill, Tarragon and Celery leaves) in the container. 6- Place cabbage, cauliflower, carrots, small onions, celery, 2 to 3 garlic cloves and eggplants on top in layers. 7- Take few chili pepper (depending on the size of the contains), poke few holes/crack the chili pepper's skin, and place them in the container. 8- Top off the ingredients with more herbs (Mint, Parsley, Dill, Tarragon and Celery leaves). 9- Combine 1 tbsp salt, 1/2 cup of white vinegar and 1 and 1/2 cup water, stir until well mixed. Note: Depending on your containers size, the salt, vinegar and water measurement needs to change but the ratio should stay the same. 10- Fill up the container with the vinegar mixture until it spills off. 11- Seal the jar/container tight with a lid so no air can enter. 12- Keep the jar at room temperature for 15 to 20 days. (don't open the jar within that period). 13- Keep in refrigerator afterwords.Read More
Cabbage With Rice Recipe
- 1 Small Cabbage
- 1/2 lb (226g) Ground Beef
- 2 Cups Rice
- 2 Small Onion
- Black pepper Powder, salt, Persian Spice Mix (Advieh)
- 4 Tbsp Vegetable Oil
- 1 Tsp Zafran (saffron)
- 2 Tsp Cumin
1- Soak the rice with 1 Tsp salt for 1 hour in a pot.
2- Add 1 Tsp Zafran (saffron) to 1/4 cup boiling water.
3- Dice 1 onion.
4- Grate 1 small onion.
5- Dice an Small Cabbage.
1- Put the grated onions in a large bowl and add the ground beef to it, then add some salt, black pepper and Persian Spice mix (advieh) (as preferred), and mix the mixture thoroughly.
2- Shape the ground beef mixture into small meatballs.
3- Fry the diced cabbage in vegetable oil in a pot, stir well and let it fry for few minutes or until tender.
4- In a small pot, dip fry the diced onions in vegetable oil until translucent.
5- Add the meatballs to the fried onion's pot and fry along.
6- Simmer the soaked rice until the rice becomes tender.
7- Drain the rice in a colander.
8- Add the cabbage to the meatball's pot, then add the zafran (saffron) to the pot and stir gently. Let the mixture fry for 5 to 10 more minutes over low heat.
9- In a large pot, pour 2 Tbsp vegetable oil, spread half of the rice across the pot. Now add the meatball mixture to the pot as second layer, then cover the mixture with the remaining of the rice and spread the rice across until it covers the mixture completely.
10- Add 2 Tsp cumin (or as preferred) to the pot.
11- Cover the pot with a large napkin and put the lid on top.
12- Cook for 20 minutes.
Read more about Kalam Polo calories and nutritional facts