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Hearty main dish with eggplant and beef/lamb, rich in protein and fiber.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
110
KCAL / 100G
Carbs
7.5g
· 28%
Protein
7.2g
· 27%
Fat
5.2g
· 45%
Fiber
2.8g
Vitamins
B12
0.38µg · 16% DV
B6
0.18mg · 11% DV
B1
0.08mg · 7% DV
B2
0.09mg · 7% DV
Minerals
Phosphorus
92mg · 13% DV
Selenium
6.2µg · 11% DV
Zinc
1mg · 9% DV
Sodium
210mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.8g
MONOUNSATURATED
2.1g
POLYUNSATURATED
0.6g
Omega 6:3 ratio 3.3:1
Below the ideal 4:1 — a good omega balance.
Salting the cut eggplant briefly can reduce perceived bitterness and draw out excess moisture. Pat it dry before cooking so the finished dish does not become watery.
Yes. Roasting, grilling, or sautéing the eggplant with a small amount of oil gives it a softer, lighter result than deep-frying, while tomato, onion, and spices provide plenty of flavor.
Lean ground beef is a convenient, well-balanced choice. If using cubed meat, cook the dish gently for longer so the meat has time to become tender.
Bulgur, yogurt, or a seasonal salad are natural accompaniments. Yogurt adds a cooling contrast, while a salad brings more vegetable variety and freshness to the meal.
Yes, provided it is cooled and refrigerated in a covered container within two hours of cooking. Reheat it thoroughly until it is hot all the way through.
Cooked eggplant with meat freezes well, especially in single-serving containers. Thaw it in the refrigerator, reheat it thoroughly, and do not refreeze leftovers that have already been thawed.
Eggplant and tomatoes release moisture, and covering the pot too early can trap it in the dish. Drying the eggplant before cooking and simmering the sauce uncovered for a while can help it thicken.
It can fit well into an evening meal when served in a sensible portion. Very oily preparations or large sides of rice and bread may feel heavy close to bedtime, particularly for people prone to reflux.
The meat provides heme iron, which the body generally absorbs more readily than plant-based iron. It is not a treatment for iron deficiency, but serving it with vitamin C-rich foods such as peppers, greens, or lemon salad can support iron absorption from the meal.
People with reflux may find that eggplant or tomato-based sauces worsen symptoms, especially in a rich preparation. Those limiting meat for gout or kidney-related dietary advice should adjust the meat portion according to their individual plan.
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Nutrition data compiled from USDA FoodData Central and scientific sources.