Peel eggplants leaving lengthwise stripes and then put them in salty cold water for 10 minutes.
Dry them well and fry them as a whole in a pan with oil
Place eggplants in an oven safe dish.
In a deep frying pan, heat oil.
Add onions and cover let them sweat 4-5 minutes.
Add garlic and cook 1-2 minutes
Add ground beef. Cook until ground meat soaks all the juice it let's out.
Add diced tomato. Stir until cooked. Turn it off.
Add chopped parsley, salt and pepper to taste and mix well.
With the help of two spoons. Slit eggplants into two. But, leave the tops and bottoms attached.
Stuff eggplants with ground beef mixture.
Pour a few spoons of water into the baking dish and bake in a preheated oven at 200°C until the peppers are nicely baked
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (593g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 69 (31%)|
|Amt Per Serving||% DV|
|Total Fat 7.6g||10 %|
|Saturated Fat 2.7g||14 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 28.3mg||9 %|
|Sodium 45mg||2 %|
|Potassium 1380.3mg||36 %|
|Total Carbohydrate 31.2g||9 %|
|Dietary Fiber 17.6g||70 %|
|Sugars, other 13.6g|
|Protein 13.3g||19 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 223
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