Turkish · Dinner
Baked Stuffed Eggplant with Ground Beef (High-Protein)
Turkish-style eggplant halved and roasted until soft, then filled with a spiced beef and lentil mixture bulked with feta and egg for extra protein. Baked under tomato sauce until bubbling, finished with yogurt and parsley. Cumin, paprika and garlic carry the filling's savoury depth.
$5
20 minsPrep
50 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
565Calories
56.2gProtein
23.4gFat
32.1gCarbs
12.8gSugar
10.6gFiber
792mgSodium
245mgChol
8.9gSat Fat
1485mgPotassium
245mgCalcium
6.9mgIron
3.2mcgVitamin B12
14mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Halve the eggplant lengthwise and score the flesh in a crosshatch. Brush with half the olive oil, season with salt, and place cut-side up on a baking tray.
2
Roast
Bake the eggplant at 400°F (200°C) for 20 minutes until the flesh softens and yields easily to a spoon.
3
Sauté
Heat the remaining oil in a skillet over medium heat. Cook the finely diced onion and minced garlic for 4 minutes until translucent.
4
Brown
Add the beef mince and cook over medium-high heat for 6 minutes, breaking it apart, until no pink remains.
5
Bloom
Stir in the cumin, smoked paprika and tomato paste. Cook over medium heat for 1 minute until the paste darkens.
6
Build
Off heat, fold the cooked lentils, egg and feta into the beef mixture until evenly combined and the filling holds together.
7
Stuff
Scoop out some eggplant flesh to widen each cavity. Pack the beef filling firmly into both halves.
8
Bake
Spoon canned tomato over the stuffed eggplant and return the tray to 400°F (200°C) for 20 minutes until the topping bubbles.
9
Rest
Let the dish stand out of the oven for 10 minutes to allow the filling to firm up and hold together.
10
Plate
Transfer the stuffed eggplant halves to a plate. Spoon over the yogurt and scatter with chopped parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz436g beef ground lean
- 22 medium eggplant (about 280g), halved lengthwise
- 5.2 oz150g cooked green lentils
- 22 large eggs
- 2.2 oz60g feta cheese, crumbled
- 11 onion
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp tomato paste
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp smoked paprika
- 2 tbsp2 tbsp olive oil
- 1/2 cup120ml plain yogurt
- 2 tbsp2 tbsp parsley
- salt and black pepper to taste
