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4 Serves
111 Mins
12 g
9 g
7 g
Peel the eggplant slices in strips and soak in salted water for 20 minutes to remove bitterness, then pat dry using paper towels.
Ingredients, vitamins, and health benefits
Eggplant slices
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CameroonianVitamin K
64 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
34 µg / 400 µgCalcium
33 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
28 mg / 420 mgPhosphorus
135 mg / 1,250 mgPotassium
438 mg / 4,700 mgSodium
1766 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
3 g / 28 gSugar
5 g / 50 gSaturated Fat
3 g / 20 gCholesterol
35 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Heat oil in a frying pan and fry the eggplant slices until golden brown on all sides, then drain on paper towels.
In a separate pan, sauté the onion and garlic with the filling ingredients until the meat is browned and vegetables are soft.
Make a slit in the center of each fried eggplant and stuff generously with the meat mixture, then arrange in a baking dish.
Top with a light tomato sauce, season with salt and pepper, and bake in the oven until the eggplant is tender and the flavors are fully developed.
Salt
Ground Beef
Parsley
Salt And Pepper
Onion
Garlic
Tomato Paste
Vitamin A
18 µg / 900 µgVitamin C
16 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
64 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
34 µg / 400 µgCalcium
33 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
28 mg / 420 mgPhosphorus
135 mg / 1,250 mgPotassium
438 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
5 g / 50 gSaturated Fat
3 g / 20 gCholesterol
35 mg / 300 mgCaffeine
0 mgNet Carbs
6
g14
g30
g
Syrian
IndonesianZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
9 µg / 55 µgAlcohol
0 g