Page 16 - IFSO Cookbook 2024 PRINT.indd

Eggplant Halim Grilled

Dr. Farnaz Farsi
Clinical Nutritionist and dietitian
Minimally Invasive Surgery Research Center, Iran University of Medical Sciences, Tehran, Iran
Dr. Shahab Shahabi
Assistant Professor, Fellowship in Advanced MIS and Bariatric Surgery
Minimally Invasive Surgery Research Center, Iran University of Medical Sciences, Tehran, Iran

Suitable for both people living with
overweight and obesity, and following
bariatric surgery.
Preparation

Number of servings: 4-6
Cooking time: 15 minutes

Ingredients

● 200g green lentils, cooked
● 6 Tbsp (90g) chopped lean veal, cooked Nutritional Facts
● 200g hopped onions, raw
● 2 Tbsp (30g) ground walnuts, raw Per serving
● 1000g grilled eggplant ● Calories: 170kcal
● 4 cloves (5g) garlic, pressed, raw ● Total Protein: 21.81g
● 100g curd ● Carbohydrate: 10.26g
● 3 tsp (15g) dried mint ● Fat: 4.73g
● salt, black pepper and turmeric, ● Iron: 1.72mg
as much as needed ● Calcium: 122.61mg
● 2 Tbsp (30g) canola oil ● Fibre: 2.21g
Cooking Instructions

1. Prepare the Meat: Boil the lean meat in a pot with salt, black pepper, turmeric,
grated garlic, and chopped onion for around 45 minutes until tender. Once cooked,
chop the meat into small pieces.
2. Cook the Lentils: Boil the lentils in water for about 30 minutes until they are soft.
Then, blend them into a smooth puree using a blender or food processor.

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