Beef Stuffed Eggplants

Name: Beef Stuffed Eggplants
Prep time: 7 min
Cook time: 55 min
Total time: 1 h 2 min
Yield: 4 stuffed eggplants halves
Ingredients: 2 medium eggplants; 1 tablespoon salt; 8 oz Lean beef mince; 1 large onion; 2 cloves garlic; 1 large tomato; 2 tablespoons fresh parsley; 2 tablespoons fresh basil; 2 tablespoons breadcrumbs; 1 tablespoon vegetable stock powder; 14 oz can of condensed tomato soup; 1 tablespoon breadcrumbs; 1 tablespoon chopped parsley; 1 tablespoon chopped basil

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Prep Time
7 mins
Cook Time
7 mins
Total Time
1 hr 2 mins
Servings
4 stuffed eggplants halves
Calories
260 kcal
Course
Main Course, Lunch

Beef Stuffed Eggplants

Heidi Ellis

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From my table to yours, this beautiful beef stuffed eggplant recipe is low carb, high protein, and incredibly delicious!

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Ingredients

Servings

2 medium eggplants cut in half horizontally to make 4 halves
1 tablespoon salt
8 oz Lean beef mince
1 large onion chopped finely
2 cloves garlic minced
1 large tomato diced
2 tablespoons fresh parsley chopped
2 tablespoons fresh basil chopped
2 tablespoons breadcrumbs
1 tablespoon vegetable stock powder
14 oz can of condensed tomato soup or your favorite pasta sauce
1 tablespoon breadcrumbs plus extra for garnish
1 tablespoon chopped parsley plus extra for garnish
1 tablespoon chopped basil plus extra for garnish

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Instructions

Preheat oven 180C | 356F.
Scoop out the flesh of the eggplants, leaving an inch width of a shell. Sprinkle salt on to the eggplant shells. Set aside.
Chop eggplant flesh finely. Combine it in a bowl with the beef mince, onion, garlic, tomato, parsley, basil, breadcrumbs and stock powder.
Wash salt off eggplants, and dry them well.
Cover base of baking dish with foil.
Pour ½ the can or jar of tomato soup/pasta sauce into tray. Place eggplants into baking dish (meat side up).
Pour remaining soup/sauce over the tops.
Sprinkle eggplants with additional breadcrumbs.
Cover tray with foil and place into oven to cook for 45 minutes.
After cook time, remove foil off tray and change oven settings to grill/broil eggplants for a further 5 – 10 minutes or until tips are crispy and golden.
Spoon tomato sauce over eggplants and top with extra herbs before serving.

Notes

I use breadcrumbs for these, but you can use almond meal or ground oats if you wish!

Nutrition Information

Show Details

Calories 260kcal (13%) Carbohydrates 40g (13%) Protein 18g (36%) Fat 4g (6%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.2g Cholesterol 35mg (12%) Sodium 2.546mg (0%) Potassium 1.489mg (0%) Fiber 10g (40%) Sugar 20g (40%) Vitamin A 1.153IU (0%) Vitamin C 32mg (36%) Calcium 77mg (8%) Iron 3mg (17%)

Nutrition Facts

Serving: 4stuffed eggplants halves

Amount Per Serving

Calories 260 kcal

% Daily Value*

Calories	260kcal	13%
Carbohydrates	40g	13%
Protein	18g	36%
Fat	4g	6%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Trans Fat	0.2g	10%
Cholesterol	35mg	12%
Sodium	2.546mg	0%
Potassium	1.489mg	0%
Fiber	10g	40%
Sugar	20g	40%
Vitamin A	1.153IU	0%
Vitamin C	32mg	36%
Calcium	77mg	8%
Iron	3mg	17%