Eggplants Stuffed with Ground Meat

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Eggplants Stuffed with Ground Meat
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Health Score:
Health Score
8,2 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
383
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie383 kcal(18 %)
Protein31.78 g(32 %)
Fat16.8 g(14 %)
Carbohydrates31.51 g(21 %)
Sugar added0 g(0 %)
Roughage11.27 g(38 %)
Vitamin A6.39 mg(799 %)
Vitamin D0 μg(0 %)
Vitamin E0.85 mg(7 %)
Vitamin B₁0.21 mg(21 %)
Vitamin B₂0.14 mg(13 %)
Niacin9.01 mg(75 %)
Vitamin B₆0.35 mg(25 %)
Folate132.45 μg(44 %)
Pantothenic acid0.94 mg(16 %)
Biotin1.31 μg(3 %)
Vitamin B₁₂2.65 μg(88 %)
Vitamin C9.87 mg(10 %)
Potassium890.73 mg(22 %)
Calcium53.5 mg(5 %)
Magnesium63.48 mg(21 %)
Iron3.83 mg(26 %)
Iodine0.75 μg(0 %)
Zinc5.98 mg(75 %)
Saturated fatty acids3.75 g
Cholesterol66.14 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2
1
2
500 grams
200 grams
Kidney beans (canned)
3 tablespoons
Butter (for the pan)

Preparation steps

1.
Preheat the oven to 200 ° C.
2.

Rinse and halve eggplants lengthwise, scrape out pulp, leaving shells intact. Chop eggplant pulp. Peel onion and garlic and chop finely. Heat oil in a pan and saute ground meat until crumbly. Add onion, garlic and eggplant pulp and saute briefly. Drain beans and add to the pan. Season with salt and pepper. Stuff eggplant shells with the mixture and arrange in a buttered baking pan. Bake in preheated oven at 200°C (approximately 400°F) for about 30 minutes. Remove from the oven and serve.