how to make

Keto Stuffed Eggplant

by

dairyfree
glutenfree
fibrerich
highprotein
lowcarbs

STEP 1

Cut the eggplants in half lengthways and carve out a hollow centre with the help of a spoon. Chop the flesh and keep it aside. Heat 1 tbsp of oil and cook the aubergines for 5 minutes on each side until soft.

STEP 2

To make the eggplant stuffing, heat 1 tbsp of oil in a large pan and sizzle chopped onion, crushed garlic, chilli flakes, and black pepper. Then, add the eggplant flesh, halved cherry tomatoes, lean turkey mince, frozen spinach, and salt. Cook for 15 minutes.

STEP 3

Place the eggplant skins cut-side op in a baking tin brushed with oil. Stuff them with the prepared mixture, sprinkle with parsley and basil and drizzle with the remaining oil.

STEP 4

Bake the eggplants in the oven for 35 minutes at 190°C (375°F). Once ready, garnish them with chopped roasted pistachios and extra parsley. Enjoy!

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