Ground Beef Stuffed Eggplant
Nutritional values
(Percentage of daily recommendation)
| Calorie | 327 cal. | (16 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 14 μg | (23 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.3 mg | (86 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5.4 μg | (12 %) | ||
| Vitamin B₁₂ | 3.7 μg | (123 %) | ||
| Vitamin C | 68 mg | (72 %) | ||
| Potassium | 736 mg | (18 %) | ||
| Calcium | 40 mg | (4 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 131 mg | |||
| Cholesterol | 51 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 2 Eggplant
- salt
- 1 green Bell pepper
- 1 onion
- 1 garlic clove
- 2 Tbsps olive oil
- 12 ozs Ground beef
- 1 Tbsp freshly chopped Fresh herbs (Rosemary and thyme)
- ½ tsp ground paprika (sweet)
- freshly ground peppers
- olive oil (for the pan)
- 1 Tbsp scallions
Preparation steps
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.
Preheat the oven to 175° C / 375°F convection.
Stuff eggplant shells with meat mixture and bake in preheated oven for about 15 minutes.
Arrange stuffed eggplants on plates and sprinkle with chives. Serve.
