Oven-Baked Eggplants with Meatballs
silicon (Si)
Vitamin K
Vitamin C
High protein
Vitamin B12
cobalt (Co)
Description
Hearty hot dish of eggplants, beef meatballs and vegetable sauce with rice.
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Eggplants — 0.25 шт
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Ground beef (10% fat) — 50 г
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Onion — 0.25 шт
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White polished rice — 6 г
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Mild adjika (tomato-based) — 0.5 ч.л.
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Parsley (fresh) — 2 веточка
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Tomatoes — 0.25 шт
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Tomato paste — 0.5 ч.л.
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Bell pepper (green) — 0.25 шт
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Table salt — 1 щепотка
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Ground black pepper — 1 щепотка
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Natural yogurt 2% — 30 г
- Cut the eggplant in half lengthwise, salt it and leave for 10 minutes, then pat dry with a paper towel.
- Boil the rice until half-cooked (about 7 minutes), cool.
- Mix ground beef with rice, finely chopped onion, half of the adjika, salt and pepper. Form small meatballs.
- Place the meatballs on the eggplant halves and arrange them in a baking dish.
- Dice the tomato and bell pepper, mix with tomato paste and the remaining adjika. Spoon the sauce over the eggplants with meatballs.
- Bake in a preheated 180°C oven for 35–40 minutes until the eggplants are soft and the meatballs are cooked through.
- Serve topped with natural yogurt and garnished with parsley leaves.
167
63 kcal / 100 g
kcal
13.3 g
5.0 g / 100 g
Protein
15.6 g
5.9 g / 100 g
Carbohydrates
6.4 g
2.4 g / 100 g
Fats
2.3 g
0.9 g / 100 g
Ash
3.7 g
1.4 g / 100 g
Fiber
82.1%
Water
5.3 g
2.0 g / 100 g
Sugars
4.8 g
1.8 g / 100 g
Starch
0.08 g
0.03 g / 100 g
Omega-3
0.38 g
0.14 g / 100 g
Omega-6
2.6 g
1.0 g / 100 g
SFA
