by
Health
Time
1hCost
515 kcal
With low-carb vegetables like aubergines, tomato, and spinach, and healthy fats from olive oil and pistachios, these stuffed eggplants are a great recipe to try if you're on a ketogenic diet or looking for a low carb meal. The stuffing includes turkey mince which also adds proteins to this dish, prefect for those who follow a high protein diet too.
The nutrients information on this page refers to a 2000 Kcal daily intake diet.
Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.
4
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| Eggplants | 600 g |
|---|---|
| Extra Virgin Olive Oil | 64 mL |
| Onion | 50 g |
| Garlic Clove | 2 |
| Chillies | 1 g |
| Black Pepper | 0.5 tsp |
| Cherry Tomatoes | 180 g |
| 7% Fat Turkey Mince | 400 g |
| Frozen Spinach | 180 g |
| Salt | to taste |
| Fresh Parsley | 10 g |
| Fresh Basil | 10 g |
| Pistachios | 80 g |
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.
| Eggplants | 600 g |
|---|---|
| Extra Virgin Olive Oil | 64 mL |
| Onion | 50 g |
| Garlic Clove | 2 |
| Chillies | 1 g |
| Black Pepper | 0.5 tsp |
| Cherry Tomatoes | 180 g |
| 7% Fat Turkey Mince | 400 g |
| Frozen Spinach | 180 g |
| Salt | to taste |
| Fresh Parsley | 10 g |
| Fresh Basil | 10 g |
| Pistachios | 80 g |
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.
| Eggplants | 600 g |
|---|---|
| Extra Virgin Olive Oil | 64 mL |
| Onion | 50 g |
| Garlic Clove | 2 |
| Chillies | 1 g |
| Black Pepper | 0.5 tsp |
| Cherry Tomatoes | 180 g |
| 7% Fat Turkey Mince | 400 g |
| Frozen Spinach | 180 g |
| Salt | to taste |
| Fresh Parsley | 10 g |
| Fresh Basil | 10 g |
| Pistachios | 80 g |
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.
| Eggplants | 600 g |
|---|---|
| Extra Virgin Olive Oil | 64 mL |
| Onion | 50 g |
| Garlic Clove | 2 |
| Chillies | 1 g |
| Black Pepper | 0.5 tsp |
| Cherry Tomatoes | 180 g |
| 7% Fat Turkey Mince | 400 g |
| Frozen Spinach | 180 g |
| Salt | to taste |
| Fresh Parsley | 10 g |
| Fresh Basil | 10 g |
| Pistachios | 80 g |
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!
| Eggplants | 600 g |
|---|---|
| Extra Virgin Olive Oil | 64 mL |
| Onion | 50 g |
| Garlic Clove | 2 |
| Chillies | 1 g |
| Black Pepper | 0.5 tsp |
| Cherry Tomatoes | 180 g |
| 7% Fat Turkey Mince | 400 g |
| Frozen Spinach | 180 g |
| Salt | to taste |
| Fresh Parsley | 10 g |
| Fresh Basil | 10 g |
| Pistachios | 80 g |