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Beef Stuffed Eggplants
From my table to yours, this beautiful beef stuffed eggplant recipe is low carb, high protein, and incredibly delicious!
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
Ingredients
- 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
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.
Cup of Yum
Notes
- I use breadcrumbs for these, but you can use almond meal or ground oats if you wish!
Nutrition Information
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.