mediterranean

Turkish Stuffed Eggplant with Beef and Pine Nuts

Name: Turkish Stuffed Eggplant with Beef and Pine Nuts
Yield: 1 serving
Cuisine: mediterranean
Ingredients: 320 g eggplant; 120 g ground beef, 90% lean; 20 g olive oil; 90 g yellow onion, finely chopped; 6 g garlic, minced; 25 g tomato paste; 18 g pine nuts; 2 g ground cumin; 0.5 g ground allspice; 8 g flat-leaf parsley, chopped

This roasted dish pairs eggplant with ground beef, 90% lean, pine nuts and yellow onion, finely chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Heart friendly Low carb Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

33 g Protein

40 g Carbohydrates

42 g Fat

15 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

320g eggplant 80 kcal
120g ground beef, 90% lean 211 kcal
20g olive oil 177 kcal
90g yellow onion, finely chopped 36 kcal
6g garlic, minced 9 kcal
25g tomato paste 21 kcal
18g pine nuts 104 kcal
2g ground cumin 8 kcal
1g ground allspice 2 kcal
8g flat-leaf parsley, chopped 3 kcal

Cooking instructions

eggplantolive oil
Preheat oven to 425 F (220 C). Halve the eggplant lengthwise and score the flesh. Brush with half the olive oil and a pinch of salt; roast 20 minutes until tender.
pine nuts
Meanwhile, toast the pine nuts in a dry pan for 2 minutes until lightly golden; set aside.
ground beefolive oilyellow onion
Heat the remaining olive oil in a skillet. Cook onion 4 minutes, then add ground beef and cook 5-6 minutes until browned.
garlictomato pastepine nutsground cuminground allspice
Stir in garlic, cumin, allspice, tomato paste, and 60 ml water. Simmer 3 minutes until glossy. Mix in toasted pine nuts.
eggplantflat-leaf parsley
Spoon the filling onto the roasted eggplant halves. Return to the oven 8 minutes. Finish with chopped parsley and serve hot.