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STUFFED EGGPLANT

4 to 8 eggplants 1/2 lb (227g) Ground Beef 1 Bunch Fresh Parsley 2 Tomatoes 1 Small Onion 2 Garlic Cloves 7 Tbsp Vegetable Oil 1 Tbsp Tomato Paste Stew Seasoning (Advieh) Ground Chili Pepper, Salt PREPARATIONS: 1- Dice the onion. 2- Clean and peal the eggplants. 3- Slice the garlic cloves. 4- Mince the fresh parsley. 5- Slice the tomatoes. DIRECTIONS: 1- Fry diced onion with 2 tbsp vegetable oil in a pot until translucent. 2- Add sliced garlics to the fried onions. Add stew seasoning (advieh) and ground chili pepper and stir. 3- Add ground beef and continue frying until the beef becomes brown. 4- Add tomato paste and salt, and stir well. 5- Add the minced parsley to the pot, continue the heat for few more minutes. 6- In a separate pot, add 3 tbsp vegetable oil, cut each eggplant half way and fry. 7- Take a bigger pot, add 2 tbsp vegetable oil, lay half of the sliced tomatoes on the bottom of the pot. Warning: Allow the eggplants and beef mixture to cool down before moving on to the next step. 8- Fill eggplants with the beef mixture. and seal with wooden toothpicks. 9- Lay the eggplants on top of the tomato layer. 10- Lay the rest of the sliced tomato on top of the eggplants. 11- Cover the pot with a lid. 12- Simmer for ten minutes over medium heat.

STUFFED EGGPLANT CALORIES & NUTRITION VALUES

Stuffed eggplants are considered a complete meal. It contains good amounts of vitamins, protein and minerals. Stuffed eggplants are a great source of vitamin B6 and vitamin B12. It is also very high in minerals such as Iron. Stuffed eggplants are high in dietary fiber. They are nutritious while they can help to lose weight. They also contain high amounts of vitamin C. While stuffed eggplants are a complete meal and are considered a A grade in nutritional rating chart, they can also be served as a side meal. 3.5 oz (100g) of Stuffed eggplant has 82 calories, 49 calories from fat. It contains more than four percent of protein.