Khorash Bourani

1. Peel the eggplants and cut them in 1/4 inch lenghtwise slices.

2. Sprinkle 2 tablespoons salt over the sliced eggplants and let sit for half an hour, pat dry.

3. Fry the eggplant in oil until lightly browned.

4. In a separate skillet, brown the ground beef with the onion, add the tomatoes and 1 tsp salt.

5. Simmer for half an hour.

6. Serve with yogurt.

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Nutrient	Quantity
Total fats	59.6668 g
Protein	100.1839 g
Carbohydrates	56.5405 g
Energy	1150.7667 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3537 g
Water	1246.2007 g
Aspartic acid	1.606 g
Calcium, Ca	197.6653 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0045 g
Lutein + zeaxanthin	4.4 g
Fiber, total dietary	11.849 g
Fatty acids, total saturated 22:0	0.0136 g
Carotene, beta	3139.9629 g
Niacin	26.5176 mg
Fatty acids, total saturated 18:4	0.0091 g
Vitamin A, RAE	290.2995 g
Fatty acids, total trans-polyenoic	0.6169 g
Arginine	0.3775 g
Riboflavin	1.0911 mg
Fatty acids, total polyunsaturated 15:0	0.3538 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.3221 g
Fatty acids, total saturated 20:1	0.068 g
Glutamic acid	4.2936 g
Sodium, Na	430.7774 mg
Fatty acids, total saturated 16:1 undifferentiated	1.5831 g
Total lipid (fat)	59.6668 g
Manganese, Mn	1.0945 mg
Fructose	1.419 g
Proline	0.2219 g
Fatty acids, total saturated 16:0	12.679 g
Fatty acids, total saturated 8:0	0.0045 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.821 g
Sucrose	1.089 g
Choline, total	390.4496 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.4944 g
Fatty acids, total polyunsaturated 18:1 t	2.7896 g
Sugars, total	40.9514 g
Serine	0.3134 g
Fatty acids, total saturated 10:0	0.0227 g
Fatty acids, total saturated 18:0	9.049 g
Fatty acids, total saturated 20:4 undifferentiated	0.0544 g
Vitamin B-6	2.4771 mg
Selenium, Se	68.5889 g
Ash	12.6773 g
Fatty acids, total saturated 18:1 undifferentiated	20.0677 g
Pantothenic acid	7.2839 mg
Phenylalanine	0.3087 g
Copper, Cu	1.1452 mg
Betaine	36.3974 mg
Fatty acids, total trans-polyenoic 15:1	0.0091 g
Thiamin	0.8172 mg
Methionine	0.0929 g
Iron, Fe	13.8841 mg
Carbohydrate, by difference	56.5405 g
Phosphorus, P	1079.6996 mg
Folate, total	129.7623 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0045 g
Alanine	0.3315 g
Cholesterol	281.2276 mg
Valine	0.3043 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0045 g
Fatty acids, total saturated 18:2 undifferentiated	2.6542 g
Glycine	0.2997 g
Carotene, alpha	707.6049 g
Glucose (dextrose)	2.167 g
Fatty acids, total saturated 14:0	1.5693 g
Zinc, Zn	21.4605 mg
Isoleucine	0.2785 g
Fatty acids, total saturated 12:0	0.0408 g
Fatty acids, total polyunsaturated	3.1666 g
Fatty acids, total saturated 14:1	0.3357 g
Leucine	0.4267 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.6169 g
Tocotrienol, alpha	0.044 mg
Vitamin A, IU	5826.333 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0726 g
Folate, DFE	129.7623 g
Tryptophan	0.097 g
Vitamin C, total ascorbic acid	220.4215 mg
Phytosterols	16.5 mg
Fatty acids, total polyunsaturated 18:1 c	17.0007 g
Fatty acids, total saturated 20:0	0.0862 g
Tyrosine	0.2059 g
Vitamin B-12	8.9358 g
Vitamin K (phylloquinone)	97.0553 g
Fatty acids, total saturated	24.4994 g
Histidine	0.1787 g
Fatty acids, total monounsaturated	22.059 g
Threonine	0.2953 g
Folate, food	129.7623 g
Fatty acids, total polyunsaturated 17:0	0.6668 g
Vitamin E (alpha-tocopherol)	5.0569 mg
Fatty acids, total trans	3.4065 g
Fatty acids, total trans-monoenoic	2.7896 g
Magnesium, Mg	187.9013 mg
Lysine	0.4421 g
Potassium, K	3322.1426 mg
Cystine	0.1495 g
Fluoride, F	1.21 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	2 tablespoons	0	0	0
Onion	1	44	10.274	0.11
Tomato	2 lbs	208.6527	46.2665	1.8144
plain yogurt	0	0	0	0
Vegetable oil	0	0	0	0
eggplant	2	0	0	0
beef	1 lb	898.114	0	57.7424