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Stuffed Eggplant with Lamb - BeeaaB - SaharDiet

Cooking time in an hour

Servings 6 Person

BeeaaB Point: 12

BeeaaB

An excellent option to experience unique flavors with the combination of eggplant and meat

The comprehensive nutrient analysis and nutrition table is based on approximately 1 Meal of Stuffed Eggplant with Lamb and takes into account daily calorie and macronutrient needs, including carbohydrates with a breakdown of daily carbohydrate distribution, required fiber, necessary fats categorized into polyunsaturated fats, monounsaturated fats, saturated fats, trans fats, cholesterol, essential omegas such as omega-3 and omega-6, as well as DHA, and proteins with a breakdown of essential and semi-essential amino acids, and all daily requirements for micronutrients such as vitamins and major and minor minerals in the diet of Male 51-year-old individual with a height of 187 centimeters, weight of 82.85 kilograms, and with specified aerobic physical activity in terms of time, intensity, and duration on a daily basis.

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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

18%

Essential Fatty Acids (PUFA)

Omega-3

23%

Omega-6

13%

MUFA

22%

SFA

16%

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.

required materials

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, we cut 480 grams (3 pieces) of eggplant in half, remove the meat inside and put it in a suitable container, sprinkle some salt on them and wait for about 30 minutes until the bitterness of the eggplants is removed. After that, we dry the eggplants with a napkin and put them aside.

Preparation of ingredients inside the eggplant

In a pan, fry 150 grams (1 large) onion and 2 medium cloves (6 grams) of chopped garlic with 3 tablespoons (18 grams) of olive oil until golden. After the color of the onion becomes transparent, we add half a teaspoon (2 grams) of turmeric to it and continue frying until the ingredients become uniform. Next, we add 1 tablespoon (18 grams) of tomato paste to the ingredients. After roasting the tomato paste well, we set aside half of the onion mixture to prepare the eggplant sauce and then add 400 grams of minced raw lamb meat to half of the onion mixture and fry well until its color changes from raw. and half cooked. Then add half a teaspoon (2 grams) of salt, 1 teaspoon (2 grams) of black pepper, 2 grams of cinnamon powder and 0.2 grams of saffron, and add the chopped meat inside the eggplant along with 2 tablespoons (8 grams) of raw parsley, 108 We add 1 gram (1 medium) bell pepper and 50 grams of cherry tomatoes to it and let the ingredients cook for 15 minutes until they are completely soft and the flavors combine. become.

making sauce

At this stage we have to prepare the stuffed eggplant sauce. For this purpose, we finely grate 50 grams of cherry tomatoes and put them in a suitable pan along with a glass of water and put them on the heat. Next, we add the mixture of tomato and onion paste that we set aside to the ingredients. When the water in the pan boils, remove it from the heat and set it aside.

stuffing eggplant with ingredients

We grease the oven dish a little and put the eggplants inside the dish. We fill the inside of the eggplant with meat ingredients and slowly pour the tomato sauce on it. Then put it in the oven at 180 degrees Celsius for 25 minutes until the eggplants are completely soft and cooked. Tip: You can also prepare this dish in a gas pan with a low flame.