Lighter karnıyarık (stuffed eggplant) with rice
A dinner for one: 545 kcal with 26 g of protein, 52 g of carbs and 27 g of fat, ready in 45 min.
- 45 min
- Dinner · 1 serving
- Turkish
- 545 kcal
Nutrition per serving
545 kcalEnergy: 19% protein, 37% carbs, 44% fat
- 26 gProtein
- 52 gCarbs
- 27 gFat
Fiber 10 gSugar 14 gSodium 370 mg
Added up from each ingredient's nutrition per 100 g, with cooked weights for meat. In Bites, change the servings or swap an ingredient and the numbers follow.
None of the nine allergens Bites tracks are listed for this recipe.
Ingredients
For one serving.
- Eggplant250 g
- Lean beef mince100 g
- Tomato100 g
- Onion40 g
- Green pepper40 g
- Olive oil1 tbsp
- Rice, cooked100 g
Method
- Heat the oven to 220°C. Prick the eggplant and roast it whole 20 minutes.
- Meanwhile dice the onion, pepper and tomato; brown the mince with the onion in the oil 5 minutes.
- Add the pepper and tomato; cook 5 minutes and season.
- Split the eggplant lengthwise, fill with the mince and bake 15 minutes; serve with the rice.
Make ahead
Roast the eggplant and cook the filling a day ahead; fill and bake when needed.
Keeps well, so it works as tomorrow's lunch.
Cook it with Bites
- Plan it for today or tomorrow, or any day of the week with Bites Pro, at the right size for you
- Change the servings and every amount and number follows
- Cook mode turns the times in the steps into timers
- Make it mine to change the ingredients and keep your own version
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