Directions:
- Remove stalks from the eggplants and remove peel in 1 cm intervals to give a striped effect.
- Heat oil in a pan and brown the eggplants lightly on all sides.
- Remove to a plate.
- Add the mince, oil, onion and garlic to the frypan and fry, continuously stirring, until the juices evaporate.
- Add the pinenuts, spices, parsley and salt and pepper.
- Remove from heat.
- Cut a deep slit along one side of the eggplant and fill with meat mixture.
- Arrange in a baking dish and pour tomato puree on top.
- Season with salt and pepper and bake in a moderately hot oven for 30 minutes, adding water to dish during cooking if necessary and basting the eggplants occasionally.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 569.04 Kcal (2382 kJ) | ||
| Calories from fat | 248.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.56g | 42% | |
|---|---|---|---|
| Cholesterol | 60.83mg | 20% | |
| Sodium | 81.2mg | 3% | |
| Potassium | 2542.98mg | 54% | |
| Total Carbs | 61.95g | 21% | |
| Sugars | 39.87g | 159% | |
| Dietary Fiber | 29.15g | 117% | |
| Protein | 25.27g | 51% | |
| Vitamin C | 28mg | 47% | |
| Iron | 2.2mg | 12% | |
| Calcium | 116.3mg | 12% | |
| Amount Per 100 g | |||
| Calories | 52.83 Kcal (221 kJ) | ||
| Calories from fat | 23.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.56g | 42% | |
|---|---|---|---|
| Cholesterol | 5.65mg | 20% | |
| Sodium | 7.54mg | 3% | |
| Potassium | 236.09mg | 54% | |
| Total Carbs | 5.75g | 21% | |
| Sugars | 3.7g | 159% | |
| Dietary Fiber | 2.71g | 117% | |
| Protein | 2.35g | 51% | |
| Vitamin C | 2.6mg | 47% | |
| Iron | 0.2mg | 12% | |
| Calcium | 10.8mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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