Eggplant Filled with Ground Meat
(1 vote)
(1 vote)
Health Score:
9,0 / 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)
(Percentage of daily recommendation)
| Calorie | 590 kcal | (28 %) | ||
| Protein | 37.88 g | (39 %) | ||
| Fat | 32.95 g | (28 %) | ||
| Carbohydrates | 41.99 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 16.51 g | (55 %) |
more nutritional values
| Vitamin A | 132.2 mg | (16,525 %) | ||
| Vitamin D | 1.04 μg | (5 %) | ||
| Vitamin E | 4.61 mg | (38 %) | ||
| Vitamin B₁ | 0.34 mg | (34 %) | ||
| Vitamin B₂ | 0.51 mg | (46 %) | ||
| Niacin | 18.3 mg | (153 %) | ||
| Vitamin B₆ | 1.07 mg | (76 %) | ||
| Folate | 140.05 μg | (47 %) | ||
| Pantothenic acid | 3.11 mg | (52 %) | ||
| Biotin | 1.57 μg | (3 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 17.63 mg | (19 %) | ||
| Potassium | 1,842.02 mg | (46 %) | ||
| Calcium | 165.81 mg | (17 %) | ||
| Magnesium | 116.97 mg | (39 %) | ||
| Iron | 4.03 mg | (27 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 4.82 mg | (60 %) | ||
| Saturated fatty acids | 5 g | |||
| Cholesterol | 112.1 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Eggplant
- 1 onion
- 2 garlic cloves
- 4 Tbsps Canola oil
- 600 grams mixed Ground meat
- salt
- freshly ground peppers
- ½ tsp ground cumin
- 1 tsp sweet ground paprika
- 2 Tbsps Tomato paste
- 30 grams Pine nuts
- 1 handful Dill
- 150 grams Yogurt (0.1% fat)
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.
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