Baked Eggplant with Meat

Baked Eggplant with Meat is a traditional Lebanese dish that combines the earthy flavors of roasted eggplant with a savory mixture of spiced ground meat, topped with a creamy yogurt sauce. This comforting meal is both nutritious and satisfying, making it perfect for sharing.

Ingredients

• Eggplant - 1 medium
• Ground beef or lamb - 250 grams
• Onion - 1 small, finely chopped
• Garlic - 2 cloves, minced
• Tomato - 1 medium, diced
• Pine nuts - 30 grams, toasted
• Ground cinnamon - 1/2 teaspoon
• Ground allspice - 1/2 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Olive oil - 2 tablespoons
• Plain yogurt - 100 grams
• Fresh parsley - 2 tablespoons, chopped

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplant in half lengthwise and score the flesh in a crisscross pattern without cutting through the skin. Brush the cut sides with 1 tablespoon of olive oil and place them cut side down on a baking sheet.
3. Roast the eggplant in the preheated oven for 25 minutes, or until the flesh is soft.
4. While the eggplant is roasting, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.
5. Add the ground meat to the skillet, breaking it apart with a spoon. Cook until browned, about 5-7 minutes.
6. Stir in the diced tomato, pine nuts, cinnamon, allspice, salt, and black pepper. Cook for another 5 minutes to combine the flavors.
7. Remove the roasted eggplant from the oven and carefully flip them cut side up. Spoon the meat mixture generously over the eggplant halves.
8. Return the stuffed eggplants to the oven and bake for an additional 10-15 minutes, until heated through.
9. While the eggplants bake, mix the yogurt with chopped parsley and a pinch of salt.
10. Serve the baked eggplant warm, drizzled with the yogurt sauce.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 18 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 80 mg
• Total Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 20 g
• Water: 0.3 L

Health Benefits

• High in protein due to the meat content, which supports muscle growth and repair.
• Rich in dietary fiber from the eggplant, aiding in digestion and promoting satiety.

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