Filled Greek Eggplant Halves
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
604
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 604 cal. | (29 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 7.2 μg | (12 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 18.1 mg | (151 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 3.6 μg | (8 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 854 mg | (21 %) | ||
| Calcium | 215 mg | (22 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 51 μg | (26 %) | ||
| Zinc | 5.9 mg | (74 %) | ||
| Saturated fatty acids | 21 g | |||
| Uric acid | 291 mg | |||
| Cholesterol | 145 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Eggplant (halved lengthways)
- 3 Tbsps olive oil
- 2.333 cups minced lamb
- 1 Tbsp tomato puree
- 1 onion (finely chopped)
- 2 cloves garlic cloves (chopped)
- 1 dried chili pepper
- 1 Tomato (peeled and diced)
- dried oregano
- 1 cup Feta (diced)
- 4 Tbsps Greek yogurt
Preparation steps
1.
Scoop the flesh out of the aubergines leaving a 1 cm edge all the way round. Chop the scooped out flesh.
2.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and line a baking tray with greaseproof paper.
3.
Pat the aubergines dry, brush with a little oil, place on the prepared baking tray and bake for around 10 minutes.
4.
Heat the remaining oil in a pan and fry the minced meat. Stir in the tomato purée, onion and garlic. Crumble in the chilli, add the tomato and season with salt, ground black pepper and oregano. Simmer for around 5 minutes and then season to taste.
5.
Remove the aubergines from the oven and fill with the minced meat.
6.
Mix together the cheese and the yoghurt and spread over the filling. Sprinkle with oregano and bake for around 30 minutes. Serve with a green salad.
