Stuffed Zucchini & eggplant w pork minced curry

Stuffed Zucchini & eggplant w pork minced curry
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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 364.2
  • Total Fat: 24.7 g
  • Cholesterol: 54.5 mg
  • Sodium: 80.3 mg
  • Total Carbs: 14.9 g
  • Dietary Fiber: 4.8 g
  • Protein: 23.1 g

View full nutritional breakdown of Stuffed Zucchini & eggplant w pork minced curry calories by ingredient

Number of Servings: 3


    200gr ground pork
    1 slice of bacon
    15gr walnut
    10gr coconut shred
    10gr almond flour
    4 tbs coconut milk ( or cream, milk..)
    250gr zucchini
    200 eggplant
    1 small shallot
    1 cup chopped onion
    1tsp curry powder
    add salt paper, cayane ... or any of your usual curry spices.


1- cut zucchini and eggplant in to cilinders of 4-5 cm high, and cook them in microwave for 10 min.

2- Empty the flesh from zucchini and eggplant once is cooled down.

3- In a food procesor put shallot, pork meat, walnut and make a minced.

4- Put olive oil in a pan and fry the onion till golden, add the mince and the flesh of zucchini and eggplant fry a bit then add the spices and a bit of water to cook 20 min.(low heat)

5- Add the coconut shreds, coconut milk and the almond flour to thicken the sauce cook 5-10 min low heat .

6- Now spoon the curry in to the zucchini and eggplant shells and enjoy.

Number of Servings: 3

Recipe submitted by SparkPeople user THANIA1.