Stuffed Baby Eggplant with Spiced Ground Beef, Bulgur and Pine Nuts
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted baby eggplant halves filled with spiced ground beef, bulgur, pine nuts, and warm spices like allspice and cinnamon. Aromatic, sophisticated, and satisfying with Middle Eastern flavor complexity. Serve with yogurt sauce for a complete meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 large eggplants, (stems removed, halved)
- Salt
- Private Reserve extra virgin olive oil
- 1 medium yellow onion, (shredded (about 1/2 cup packed shredded yellow onion))
- 2 large garlic clove, (chopped)
- 3/4 lb lean ground beef, (you can use ground turkey or lamb as well)
- 1 tsp ground allspice, (divided)
- 1 tsp ground cinnamon, (divided)
- 1/4 cup extra fine bulgur,
- 1/2 cup packed chopped fresh parsley
- 1/4 cup toasted pine nuts
- 1 15 oz can tomato sauce
- 1 cup water
- 1 red onion, (sliced into rings)
- Homemade Zhoug Pesto (see recipe)
- Homemade Greek Tzatziki (see recipe )
- Plain yogurt
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 45m
- Sodium
- 1521mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1206mg
- Calcium
- 293mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1521MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.