middle-eastern

Palestinian Stuffed Eggplant with Beef and Rice in Tomato Broth

Name: Palestinian Stuffed Eggplant with Beef and Rice in Tomato Broth
Yield: 1 serving
Cuisine: middle-eastern
Ingredients: 242 g eggplant (medium); 140 g ground beef (90% lean); 42 g white rice (dry); 9 g olive oil; 65 g onion (diced); 242 g crushed tomatoes; 205 g water; 0.93 g allspice (ground); 2 g salt; 0.93 g black pepper

This simmered dish pairs eggplant with ground beef, white rice and onion. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

38 g Protein

73 g Carbohydrates

24 g Fat

14 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

242g eggplant (medium) 61 kcal
140g ground beef (90% lean) 246 kcal
42g white rice (dry) 153 kcal
9g olive oil 80 kcal
65g onion (diced) 26 kcal
242g crushed tomatoes 77 kcal
205g water 0 kcal
1g allspice (ground) 3 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

eggplant (medium)
Cut the eggplant in half lengthwise and scoop out some flesh to make a cavity; finely chop the scooped flesh.
eggplant (medium)ground beef (90% lean)olive oilonion (diced)
Brown ground beef in a saucepan with olive oil; add chopped onion and the chopped eggplant flesh and cook 4 minutes.
white rice (dry)allspice (ground)saltblack pepper
Stir in rice, allspice, salt, and black pepper; cook 1 minute.
eggplant (medium)crushed tomatoes
Mix in half the crushed tomatoes; spoon the filling into the eggplant halves.
eggplant (medium)white rice (dry)crushed tomatoeswater
Add remaining crushed tomatoes and water around the eggplant, cover, and simmer 25 to 30 minutes until rice is tender and eggplant is soft.
Rest 5 minutes, then spoon sauce over the top to serve.