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Eggplants Stuffed with Ground Meat

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Eggplants Stuffed with Ground Meat
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
252
calories
Calories
0
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Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie252 kcal(12 %)
Protein20.45 g(21 %)
Fat11.48 g(10 %)
Carbohydrates21.46 g(14 %)
Sugar added0 g(0 %)
Roughage8.66 g(29 %)
Vitamin A33.86 mg(4,233 %)
Vitamin D0 μg(0 %)
Vitamin E0.95 mg(8 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.12 mg(11 %)
Niacin6.41 mg(53 %)
Vitamin B₆0.35 mg(25 %)
Folate71.16 μg(24 %)
Pantothenic acid0.85 mg(14 %)
Biotin1.31 μg(3 %)
Vitamin B₁₂1.85 μg(62 %)
Vitamin C33.95 mg(36 %)
Potassium740.55 mg(19 %)
Calcium40.08 mg(4 %)
Magnesium45.98 mg(15 %)
Iron2.32 mg(15 %)
Iodine1.05 μg(1 %)
Zinc4.03 mg(50 %)
Saturated fatty acids2.6 g
Cholesterol46.3 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2
1
1
1
2 tablespoons
350 grams
1 tablespoon
freshly chopped Fresh herbs (Rosemary and thyme)
½ teaspoon
freshly ground Pepper
Olive oil (for the pan)
1 tablespoon

Preparation steps

1.

Rinse eggplant and halve lengthwise. Blanch in boiling salted water for about 2-3 minutes. Remove from the water and drain well, cool.  Scoop our eggplant pulp to make about 1 cm thick shells (approximately 1/2 inch) and arrange shells in a greased baking pan. Dice eggplant pulp into small cubes. Rinse bell pepper, halve and remove seeds and ribs, dice. Peel onion and garlic and chop finely. Heat 2 tablespoons of oil in a pan and saute onion and garlic cook until soft. Add meat and saute until crumbly. Add eggplant cubes and bell pepper, season with rosemary and thyme and saute for about 3 minutes on medium heat. Season with salt, paprika and pepper.

2.
Preheat the oven to 200 ° C convection.
3.

Stuff eggplant shells with meat mixture and bake in preheated oven at 200°C (approximately 400°F) for about 15 minutes.

4.

Arrange stuffed eggplants on plates and sprinkle with chives. Serve.