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4 Serves
59 Mins
Prepare the vegetables by peeling the potatoes or eggplant and slicing them into thick rounds or pockets, ensuring they remain attached at one side for stuffing.
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GreekVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
90 µg / 400 µgCalcium
54 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
78 mg / 420 mgPhosphorus
357 mg / 1,250 mgPotassium
1430 mg / 4,700 mgSodium
1093 mg / 2,300 mgZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
23 µg / 55 µgFiber
5 g / 28 gSugar
6 g / 50 gSaturated Fat
8 g / 20 gCholesterol
79 mg / 300 mgCaffeine
0 mgNet Carbs
39 gAlcohol
0 g
In a mixing bowl, combine the ground meat with finely chopped onion, garlic, and spices to create the filling.
Stuff the prepared vegetable pockets with the meat mixture, then lightly dust them with flour if desired to help hold the shape.
Heat oil in a large frying pan and sear the stuffed vegetables on both sides until golden brown.
Transfer the seared vegetables to a pot, cover with a tomato-based sauce, and simmer until the vegetables are tender and the meat is fully cooked.
45
g30
g30
g
British