Eggplant Filled with Ground Meat

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Eggplant Filled with Ground Meat
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Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr
Ready in
Calories:
558
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie558 cal.(27 %)
Protein37 g(38 %)
Fat41 g(35 %)
Carbohydrates12 g(8 %)
Sugar added0 g(0 %)
Roughage5.5 g(18 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E4.2 mg(35 %)
Vitamin K17.4 μg(29 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.6 mg(55 %)
Niacin17.7 mg(148 %)
Vitamin B₆0.7 mg(50 %)
Folate114 μg(38 %)
Pantothenic acid1.5 mg(25 %)
Biotin10.4 μg(23 %)
Vitamin B₁₂5.1 μg(170 %)
Vitamin C21 mg(22 %)
Potassium1,414 mg(35 %)
Calcium113 mg(11 %)
Magnesium105 mg(35 %)
Iron4.8 mg(32 %)
Iodine12 μg(6 %)
Zinc6.8 mg(85 %)
Saturated fatty acids12.9 g
Uric acid252 mg
Cholesterol98 mg
Complete sugar10 g

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)
How healthy are the main ingredients?
Tomato pastePine nutsDillEggplantoniongarlic clove

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.