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Eggplant Wrap

2 Large Eggplants 8 oz (227g) Ground Beef 1/2 Cup (3.5 oz / 100g) Walnuts 2 Tbsp Pomegranate Molasses 1 Small Onion 2 Garlic Cloves Vegetable Oil Dried Oregano Dried Basil Salt, Turmeric, White Pepper Powder Preparations: 1- Dice the onion. 2- Peel and slice the eggplants. 3- Grind the walnuts. Directions: FILLING: 1- Fry the onion with vegetable oil until golden. 2- Mash in fresh garlic cloves into the pot. 3- Stir in turmeric and ground walnuts and continue frying for 5 minutes (over medium heat). 4- Stir in the ground beef and continue frying for 8 to 10 more minutes. (medium heat). 5- Stir in salt, white pepper powder, dried oregano and basil. 6- Add pomegranate molasses and stir thoroughly. 7- Continue the heat for 3 more minutes. WRAP: 8- Meanwhile, fry the eggplants (vegetable oil). (Add salt while frying). 9- Transfer the fried eggplants onto a napkin to drain the excessive oil. 10- Cross lay the fried eggplants over a working surface. (as shown in the video). 11- Place large spoon of the filling over the eggplants and wrap the eggplants around. 12- Secure with toothpick if needed.

Eggplant Wrap CALORIES & NUTRITION VALUES

Persian style Eggplant Wrap contains good amount of vitamin B6 and vitamin B12. Eggplant is a good part of Persian cuisine. Eggplant is a rich source of antioxidants. Eggplant benefits cardiovascular health and it's very high in fiber. One serving of eggplant wrap (3.5 oz / 100g) has 122 calories (73 calories from fat), 8.1g total fat (1.2g saturated fat), 13mg cholesterol, 20mg sodium, 293 potassium, 7.1g total carbohydrates (3.0g dietary fiber, 3.7g sugars), and 6.6g protein. Eggplant wrap is also rich in iron. One serving contains 18 percent Iron (DV).