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Ingredients
Eggplant with Ground Meat and Peppers
- Ingredients
- 1 egg
- 2 Eggplant (600 grams)
- 2 Bell pepper
- 1 onion
- 2 garlic cloves
- 5 stalks Basil
- 3 Tbsps olive oil
- 500 grams Ground steak (for tartar)
- salt
- peppers
- 1 tsp butter (5 grams)
Prick egg and hard cook in boiling water for 9-10 minutes.
Meanwhile rinse eggplant, cut in half lengthwise, scoop out some of pulp and chop.
Rinse the peppers, remove seeds and ribs and chop. Peel onion and garlic and chop finely. Peel egg and dice finely.
Rinse the basil, shake dry and chop.
Heat oil in a frying pan and cook the onion and garlic over medium heat until translucent. Add beef tartare and cook until crumbly over high heat about 5 minutes. Add eggplant pulp and diced peppers and cook for 2 minutes. Mix in egg and basil and season with salt and pepper.
Butter 4 small casserole dishes. Fill eggplant halves with meat mixture and place in the oven. Bake in preheated oven at 200°C (approximately 400°F; fan oven 180°C, approximately 350°F, gas mark 3) about 30 minutes.
(Percentage of daily recommendation)
| Calorie | 310 cal. | (15 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |