Stuffed Eggplants
LCHF high-protein recipe to give those “boring” eggplants, a new life.
Servings
2
Macros (1 serving)
Calories 580kcal
Fat 33g
Carbs 32g
Fibers 9g
Protein 36g
Servings
2
Macros (1 serving)
Calories 580kcal
Fat 33g
Carbs 32g
Fibers 9g
Protein 36g
Ingredients
Instructions
  1. Cut the eggplants in half and remove with a spoon the interior which you are going to set aside for later
  2. Sprinkle salt in the inside part of the eggplant and let it drain for half hour or more
  3. Chop the inner part of the eggplant that you set aside before
  4. In a pan on medium-high heat, add the olive oil
  5. When it shimmers, add the pressed garlic and the chopped onion
  6. When the onion is translucent, slightly brown, add the minced meat
  7. When the meat is not pink anymore (or only slightly), add the wine and let evaporate
  8. When the wine is evaporated, add the chopped interior of the eggplant and stir
  9. If it dries up while cooking, add some water
  10. Add salt to taste
  11. Add the tomato paste and cook for around 10 min If necessary, dilute with some warm water
  12. As the tomato paste is mostly absorbed and there is not much liquid, turn the heat off
  13. Put the eggplant shells on a baking tray and fill them with the stuffing
  14. Sprinkle freshly grounded black pepper on top and cheese to cover
  15. Bake in a pre-heated oven at 180 °C / 355 °F for 10-15 minutes or when you see the cheese making a brown crust (timing might vary depending on your oven)
  16. For extra flavor, add basil on top
  17. Serve
  18. Buon appetito!
Recipe Notes

To increase proteins and to lower calories, increase the amount of meat and use leaner cuts.

Try also to use low-fat cheese (even though this may make the dish taste less delicious), if cutting.

Pecorino (Romano) cheese is a great substitute for Parmesan cheese in this recipe.