4 Serves
87 Mins
Peel the eggplants in stripes and soak them in salted water for 20 minutes to remove bitterness, then pat dry.
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Vitamin K
14 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
41 µg / 400 µgCalcium
41 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
44 mg / 420 mgPhosphorus
246 mg / 1,250 mgPotassium
721 mg / 4,700 mgSodium
1803 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
4 g / 28 gSugar
6 g / 50 gSaturated Fat
6 g / 20 gCholesterol
70 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Heat oil in a frying pan and fry the eggplants until golden brown on all sides, then set aside.
In the same pan, sauté chopped onions and garlic until softened, then add the ground meat and cook until browned.
Stir in tomatoes, tomato paste, salt, and pepper, cooking until the mixture thickens into a rich filling.
Make a slit in the center of each eggplant, stuff with the meat mixture, and bake in a casserole dish until tender.
25
g95
g20
g
Yemeni
