Pork Goulash with Corn and Eggplant
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
462
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 462 cal. | (22 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 20.2 μg | (34 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 14 mg | (117 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 18 μg | (40 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 1,154 mg | (29 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 9.3 g | |||
| Uric acid | 280 mg | |||
| Cholesterol | 93 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Pork butt (boneless)
- 400 grams Eggplant
- 2 yellow onion
- 1 garlic clove
- 2 Tbsps olive oil
- 500 grams crushed Tomatoes (canned)
- 150 milliliters Red wine
- ½ tsp freshly chopped oregano
- ½ tsp freshly chopped rosemary
- ½ tsp freshly chopped thyme
- 1 generous pinch cayenne pepper
- 1 sm can Corn
- salt
- freshly ground peppers
- 1 Tbsp chopped parsley
Preparation steps
1.
Blot meat dry with paper towels. Cut into slices, then cut into thin strips. Rinse the eggplant, cut in half lengthwise and cut crosswise into slices. Peel the onions and garlic and cut into cubes.
2.
Heat oil in a Dutch oven over medium heat. Brown the meat on all sides for about 5 minutes, add eggplant, onions and garlic and fry for another 3 minutes.
3.
Add tomatoes and wine, season with herbs and cayenne pepper, cover and simmer for 25 minutes. If necessary, add some water. Drain the corn, mix in, season with salt and pepper and heat through. Serve sprinkled with parsley.
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