Eggplant Filled with Ground Meat

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Eggplant Filled with Ground Meat
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Health Score:
8,9 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr
Ready in
Calories:
590
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie590 kcal(28 %)
Protein37.88 g(39 %)
Fat32.95 g(28 %)
Carbohydrates41.99 g(28 %)
Sugar added0 g(0 %)
Roughage16.51 g(55 %)
Vitamin A132.2 mg(16,525 %)
Vitamin D1.04 μg(5 %)
Vitamin E4.61 mg(38 %)
Vitamin B₁0.34 mg(34 %)
Vitamin B₂0.51 mg(46 %)
Niacin18.3 mg(153 %)
Vitamin B₆1.07 mg(76 %)
Folate140.05 μg(47 %)
Pantothenic acid3.11 mg(52 %)
Biotin1.57 μg(3 %)
Vitamin B₁₂1.8 μg(60 %)
Vitamin C17.63 mg(19 %)
Potassium1,842.02 mg(46 %)
Calcium165.81 mg(17 %)
Magnesium116.97 mg(39 %)
Iron4.03 mg(27 %)
Iodine0.75 μg(0 %)
Zinc4.82 mg(60 %)
Saturated fatty acids5 g
Cholesterol112.1 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4
1
2
4 tablespoons
600 grams
freshly ground Pepper
½ teaspoon
1 teaspoon
2 tablespoons
30 grams
1 handful
150 grams

Preparation steps

1.

Preheat oven to 180°C convection (approximately 350°F). Rinse eggplant and cut in half lengthwise. Scoop out flesh from eggplant halves and place halves, cut side up, in a large baking dish or on a baking sheet.

2.

Peel and finely chop onion and garlic. Heat canola oil in a pan. Add ground meat and fry until browned and crumbly. Add onion and garlic and cook until translucent. Season with salt, pepper, cumin, and 1/2 teaspoon paprika.

3.

Stir in tomato paste, sauté briefly and remove pan from heat. Divide mixture over eggplant halves and sprinkle with pine nuts. Bake about 35 minutes.

4.

In the meantime, rinse dill, shake dry and coarsely chop. Divide yogurt over baked eggplant and serve sprinkled with remaining paprika and dill.