⏱ 50 min total

Paleo Persian Eggplant Stew over Cauliflower Rice

Name: Paleo Persian Eggplant Stew over Cauliflower Rice
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 4 oz Ground beef; ¼ large Onion; ¾ small Zucchini; ¼ eggplant, unpeeled (approx 1-1/4 lb) Eggplant; 1 ¼ cloves, minced Garlic; ¼ tsp Curry powder; ¼ tsp Turmeric; ¼ tsp Salt; ¼ tsp Black pepper; ³⁄₁₆ cup Water; ¼ head small Cauliflower; ¼ small Onion; ¼ tsp Salt; ¼ tsp Black pepper

Per 1 serving · 509 g · 14 ingredients

Calories

388

19%
of a 2,000 cal day

Protein
24g
24% of calories
Carbs
22g
22% of calories
Fat
24g
53% of calories

Portion

At a glance

One serving of Paleo Persian Eggplant Stew over Cauliflower Rice (509 g) has 388 calories, with 24 g of protein, 22 g of carbohydrates and 24 g of fat. Most of its energy comes from fat (53% of calories). It is high in protein (48% DV), dietary fiber (29% DV) and Vitamin C (62% DV). Keep an eye on sodium, saturated fat and cholesterol, which provide 55%, 44% and 27% of the daily value.

Per 100 g

76cal

low energy density

Protein per 100 cal

6.2g

Net carbs

14g

carbs minus fiber

Fiber

11 g sugar

High in

20%+ of the daily value

Protein48%
Dietary fiber29%
Vitamin C62%
Vitamin K20%
Riboflavin (B2)27%
Niacin41%

Good source of

10–19% of the daily value

Thiamine17%
Magnesium18%

Watch

20%+ of the daily value

Sodium55%
Saturated fat44%
Cholesterol27%

Ingredients

For one serving. Tap an ingredient to see its nutrition.

4 oz Ground beef
¼ large Onion
¾ small Zucchini
¼ eggplant, unpeeled (approx 1-1/4 lb) Eggplant
1 ¼ cloves, minced Garlic
¼ tsp Curry powder
¼ tsp Turmeric
🥄
¼ tsp Salt
¼ tsp Black pepper
🥄
³⁄₁₆ cup Water
¼ head small Cauliflower
¼ small Onion
🥄
¼ tsp Salt
¼ tsp Black pepper

Directions

Prep 15 minCook 35 min

1
In a 3 quart cast iron pan over medium-high heat, add the meat and cook until almost browned.
2
Add the onion and continue to cook until meat is browned and onions are soft.
3
Reduce the heat to medium then arrange the sliced zucchini in a layer over the browned meat in the pan followed by a layer of sliced eggplant. Top off the eggplant with the minced garlic, curry powder, turmeric, salt, and black pepper.
4
Pour the water on top, making sure to moisten all the spices.
5
Cover and bring to a boil. Simmer for 30 minutes.
6
Meanwhile, start the cauliflower rice. In a 10.25-inch cast iron skillet over medium heat, add a tablespoon of onions along with about 2 cups of shredded cauliflower. Season with sea salt and black pepper and stir to combine. Continue to stir until browned. Transfer mixture to a serving bowl, grab another scoop of onion, shredded cauliflower, sea salt and black pepper and repeat until all ingredients are used up or you run out of onion. (Use remaining shredded cauliflower for another meal; store in the fridge.)
7
Stir eggplant stew to combine ingredients.
8
Serve eggplant stew over cauliflower rice, seasoned with salt and pepper to taste. Enjoy!

Vitamins & minerals

Amounts for 1 serving (509 g). Bars show % of the daily value.

Vitamins

Nutrient	Amount	% Daily Value
Vitamin A	15 μg	2%
Vitamin C	56 mg	62%
Vitamin D	0.1 μg	1%
Vitamin E	1 mg	6%
Vitamin K	23 μg	20%
Thiamine	0.2 mg	17%
Riboflavin (B2)	0.4 mg	27%
Niacin	7 mg	41%
Vitamin B6	1 mg	63%
Folate (B9)	108 μg	27%
Vitamin B12	2 μg	102%
Pantothenic acid	2 mg	34%
Choline	116 mg	21%

Minerals

Nutrient	Amount	% Daily Value
Calcium	90 mg	9%
Iron	4 mg	47%
Potassium	1,176 mg	25%
Magnesium	75 mg	18%
Phosphorus	302 mg	43%
Zinc	6 mg	51%
Copper	0.3 mg	28%
Manganese	1 mg	40%
Selenium	19 μg	35%

Full breakdown · 43 more nutrients

Nutrient	Amount	% Daily Value
Alanine	1 g	—
Alpha Linolenic Acid (ALA)	0.1 g	—
Alpha carotene	0.1 μg	—
Arginine	2 g	—
Aspartic acid	2 g	—
Beta carotene	129 μg	—
Caffeine	0 mg	—
Cystine	0.2 g	—
Docosahexaenoic Acid (DHA)	0 g	—
Docosapentaenoic Acid (DPA)	0 g	—
Eicosapentaenoic Acid (EPA)	0 g	—
Fluoride	27 μg	—
Fructose	5 g	—
Galactose	0 g	—
Glucose	5 g	—
Glutamic acid	4 g	—
Glycine	1 g	—
Histidine	1 g	—
Hydroxyproline	0.3 g	—
Isoleucine	1 g	—
Lactose	0 g	—
Leucine	2 g	—
Lycopene	0.2 μg	—
Lysine	2 g	—
Maltose	0 g	—
Methionine	1 g	—
Monounsaturated fats	10 g	—
Phenylalanine	1 g	—
Polyunsaturated fats	1 g	—
Proline	1 g	—
Retinol	5 μg	—
Serine	1 g	—
Starch	0 g	—
Sucrose	1 g	—
Theobromine	0 mg	—
Threonine	1 g	—
Total omega 3	0.1 g	—
Total omega 6	0.1 g	—
Tryptophan	0.1 g	—
Tyrosine	1 g	—
Valine	1 g	—
Vitamin D2	0 μg	—
Vitamin D3	0.1 μg	—

Burning 388 calories

Estimated for a 70 kg (154 lb) adult using MET values from the Compendium of Physical Activities.

74min
Walking (3.5 mph)
47min
Cycling (moderate)
32min
Running (6 mph)
55min
Swimming laps

Common questions

How many calories are in Paleo Persian Eggplant Stew over Cauliflower Rice?

One serving of Paleo Persian Eggplant Stew over Cauliflower Rice (1 serving) has 388 calories, which works out to 76 calories per 100 g. That is about 19% of a 2,000-calorie day.

Is Paleo Persian Eggplant Stew over Cauliflower Rice high in protein?

It provides a solid 24 g of protein per serving (48% of the 50 g daily value), but protein supplies only 24% of its calories, so it is not a protein-dense food. Foods where protein provides 30% or more of calories are generally considered protein-dense.

Is Paleo Persian Eggplant Stew over Cauliflower Rice keto-friendly?

It is hard to fit into a strict keto diet. One serving has 14 g of net carbs and 22% of its calories come from carbohydrates, while most keto plans cap net carbs at 20–50 g per day.

How much sodium is in Paleo Persian Eggplant Stew over Cauliflower Rice?

1271 mg per serving, which is high (20% or more of the 2,300 mg daily value).

How much sugar is in Paleo Persian Eggplant Stew over Cauliflower Rice?

11 g of total sugars per serving. Labels list total sugars, which include natural sugars from fruit and milk as well as any added sugars.

Nutrition Facts

Serving size1 serving (509 g)

Calories388

% Daily Value*

Total fat 24g	30%
Saturated fat 8.8g	44%
Trans fat 1.3g
Cholesterol 81mg	27%
Sodium 1,271mg	55%
Total carbohydrate 22g	8%
Dietary fiber 8g	29%
Total sugars 11g
Protein 24g

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

How we calculate this

% Daily Values use FDA reference amounts for a 2,000-calorie diet. The calorie split uses 4 kcal/g for protein and carbs and 9 kcal/g for fat. Claims such as “low sodium” follow FDA thresholds for the serving shown.

Our methodology

Updated October 13, 2026 · Not medical advice

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