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    You are in: Home / Recipes / Beef and Eggplant Pie Recipe
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    Beef and Eggplant Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    15 mins

    1 hrs 15 mins

    L'ecole's Note:

    My 100th recipe! Found this in an old book, *McCall's Casserole Cookbook.* I've yet to make it (I don't usually post first, but this is an auspicious occasion), but certainly will do soon!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Roll out pastry to an 11-inch circle. Use to line 9-inch pie plate; crimp edge decoratively. Refrigerate until ready to use.
    2. 2
      Cut unpeeled eggplant into ½-inch cubes; measure 2 cups.
    3. 3
      In 4 tablespoons hot butter in medium saucepan, cook eggplant, covered, 5 minutes; drain.
    4. 4
      Preheat oven to 375°F.
    5. 5
      Melt rest of butter in medium skillet. In it, sauté onion and garlic until onion is tender – about 5 minutes.
    6. 6
      Add chuck and rest of ingredients to skillet; mix well. Cook, over medium heat, 5 minutes, stirring occasionally.
    7. 7
      Add eggplant to meat mixture, turn into pie shell. Bake 45-60 minutes, or until crust is golden. Serve hot.

    Ratings & Reviews:

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    Nutritional Facts for Beef and Eggplant Pie

    Serving Size: 1 (251 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 269.9
     
    Calories from Fat 193
    71%
    Total Fat 21.4 g
    33%
    Saturated Fat 11.2 g
    56%
    Cholesterol 69.6 mg
    23%
    Sodium 736.3 mg
    30%
    Total Carbohydrate 9.0 g
    3%
    Dietary Fiber 4.0 g
    16%
    Sugars 4.5 g
    18%
    Protein 11.6 g
    23%

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