Stuffed Eggplant with Lamb - BeeaaB - SaharDiet

BeeaaB

A great option to experience unique flavors with eggplant and meat

The comprehensive analysis of nutrients and the nutrition table is based on approximately 1 Meal of Stuffed Eggplant with Lamb, and takes into account the daily requirements of calories and macronutrients, including carbohydrates with a breakdown of daily carbohydrate distribution, required fiber, and necessary fats categorized into polyunsaturated fats, monounsaturated fats, saturated fats, harmful trans fats, cholesterol, essential omegas such as omega-3 and omega-6, as well as DHA. It also includes proteins with a breakdown of essential and semi-essential amino acids, and all daily micronutrient requirements such as vitamins and both major and trace minerals in the diet of a Male 51-year-old individual with defined physical fitness, a height of 187 centimeters, a weight of 82.85 kilograms, and specified daily physical activity in terms of type, timing throughout the day, intensity, and duration.

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Calories

Carbohydrate

Protein

Threonine

28%

Isoleucine

33%

Leucine

24%

Lysine

30%

Valine

30%

Tryptophan

32%

Histidine

29%

Tyrosine + Phenylalanine

30%

Methionine + Cysteine

25%

Fat

15%

Essential Fatty Acids (PUFA)

Omega-3

23%

Omega-6

13%

MUFA

19%

SFA

13%

Cholesterol

Trans fats

Fiber

Water

Total Sugar

Vitamins

vitamin c

24%

Thiamine vitamin b1

11%

Riboflavin vitamin b2

12%

Niacin vitamin b3

22%

Pantothenic acid vitamin b5

Pyridoxine vitamin b6

18%

Folate vitamin b9

Cobalamin vitamin b12

43%

Choline

vitamin a

vitamin d

1% >

vitamin k

30%

vitamin e

10%

Minerals

Calcium

Iron

18%

Magnesium

Sodium

24%

Zinc

19%

Selenium

21%

Potassium

11%

Phosphorus

16%

Manganese

14%

Copper

14%

In this section, nutritional values are provided for the cooked dish. For raw ingredient amounts, please refer to the cooking instructions.

The weights of ingredients may change during preparation.

Ingredients

Food itemValue

Eggplant, cooked430 gr

Lamb, ground, cooked240 gr

Garlic,3 Medium garlic clove (9 gr)

Cherry tomatoes,100 gr

Tomato products, canned, paste, with salt1 Tbsp (18 gr)

Peppers, sweet, red, sauteed85 gr

Spices, saffron0.2 gr

Spices, pepper, black1 tsp (2 gr)

Salt, table0.5 tsp (2 gr)

Oil, olive, salad or cooking3 Tbsp (18 gr)

Spices, cinnamon, ground2 gr

Parsley, fresh2 Tbsp (8 gr)

Onions, yellow, stir-fried96 gr

Spices, turmeric, ground0.5 tsp (1 gr)

Eggplant Preparation

First, halve 480 grams (3) eggplant in the middle and put the meat in it and put it in a suitable container, sprinkle some salt on them and wait for about 5 minutes for the bitterness of the eggplant. Then dry the eggplants with a napkin.

Preparation of materials inside the eggplant

In a pan 150 grams (1 large) onion and 2 medium cubes (6 grams), squeeze with 3 tablespoons (18 g) olive oil to golden. After the onion is transparent, add half a teaspoon (2 grams) of the turmeric and continue to cook until the ingredients are uniform. Next, add 1 tbsp (18 grams) of tomato paste to the ingredients. After sauté the tomato paste well, remove half of the onion mixture for eggplant sauce and then add 400 grams of minced raw lambs to half the onion mixture and saute well to remove the color from the raw and half -cooked. Then, half a teaspoon (2 g) of salt, 1 teaspoon (2 g) black pepper, 2 grams of cinnamon powder and 0.2 grams of saffron brew and chopped in the eggplant with 2 tbsp (8 grams) raw parsley, 108 grams (1 medium) and 50 grams of pepper.

Preparation of sauce

At this point we have to prepare the full abdominal eggplant sauce. To do this, we grant 50 grams of cherry tomatoes and pour in a suitable pan with a glass of water and place on heat. The following is a mixture of tomato paste and onion we have already left. When the water is boiled in the pan, remove it from the heat and set aside.

Filling eggplant with materials

Slightly greasy the oven and put the eggplants in the container. With meat, fill the eggplant and gently pour the tomato sauce over it. Then put in the oven at 180 ° C for 25 minutes to make the eggplants completely softened and cooked.