greek

Stuffed Eggplant with Beef and Cinnamon Tomato Sauce

Name: Stuffed Eggplant with Beef and Cinnamon Tomato Sauce
Yield: 1 serving
Cuisine: greek
Ingredients: 230 g eggplant; 130 g ground beef (85% lean); 13 g olive oil; 50 g yellow onion, diced; 4 g garlic, minced; 144 g crushed tomatoes; 0.72 g ground cinnamon; 1 g dried oregano; 18 g kefalotyri cheese, grated; 1 g fine salt; 0.72 g black pepper

This roasted dish pairs eggplant with ground beef, ground cinnamon and yellow onion, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Low carb Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

44 g Protein

32 g Carbohydrates

39 g Fat

11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

230g eggplant 57 kcal
130g ground beef (85% lean) 325 kcal
13g olive oil 115 kcal
50g yellow onion, diced 20 kcal
4g garlic, minced 6 kcal
144g crushed tomatoes 46 kcal
1g ground cinnamon 2 kcal
1g dried oregano 3 kcal
18g kefalotyri cheese, grated 72 kcal
1g fine salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

eggplantolive oilfine saltblack pepper
Preheat oven to 400 F. Halve eggplant lengthwise and score the flesh. Brush with half the olive oil and season with salt and pepper.
olive oil
Roast cut-side up 25 minutes until tender. Meanwhile, heat remaining olive oil in a skillet over medium heat.
ground beef (85% lean)yellow oniongarlic
Saute onion 4 minutes, add garlic 30 seconds, then add ground beef and cook until browned.
crushed tomatoesground cinnamondried oreganofine salt
Stir in crushed tomatoes, cinnamon, and oregano. Simmer 8-10 minutes until thick. Taste and adjust salt.
eggplantkefalotyri cheese
Scoop a little eggplant flesh to create a well, then fill each half with the meat sauce. Sprinkle with grated kefalotyri and bake 10 minutes to melt and brown lightly.