how to make

Keto Stuffed Eggplant

by

Health

Time

1h

Cost

Nutrients

515 kcal

Carbs 21 grams

Sugars 9 grams

Total Fats 31 grams

Saturates 5 grams

Fibers 7 grams

Proteins 37 grams

About this recipe

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.


Nutrients Data

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.

Chart Legend

Carbs, Sugars, Total Fats, Saturates
Less than 25% of recommended intake for a meal
Between 25% and 75% of recommended intake for a meal
More than 75% of recommended intake for a meal
Fibers, Proteins
More than 75% of recommended intake for a meal
Between 25% and 75% of recommended intake for a meal
Less than 25% of recommended intake for a meal
By visiting the full recipe page, you can get a more in depth breakdown of the nutrients for this recipe. If you prefer reading the recipe in this format instead, a link to the full recipe page will be provided at the end!

Good for Diets

  • Alcohol-Free
  • Paleo
  • Ketogenic

Contains Allergens

  • Nuts

Servings

4

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Ingredients List

Eggplants600 g
Extra Virgin Olive Oil64 mL
Onion50 g
Garlic Clove2
Chillies1 g
Black Pepper0.5 tsp
Cherry Tomatoes180 g
7% Fat Turkey Mince400 g
Frozen Spinach180 g
Salt to taste
Fresh Parsley10 g
Fresh Basil10 g
Pistachios80 g

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.

Ingredients List

Eggplants600 g
Extra Virgin Olive Oil64 mL
Onion50 g
Garlic Clove2
Chillies1 g
Black Pepper0.5 tsp
Cherry Tomatoes180 g
7% Fat Turkey Mince400 g
Frozen Spinach180 g
Salt to taste
Fresh Parsley10 g
Fresh Basil10 g
Pistachios80 g

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.

Ingredients List

Eggplants600 g
Extra Virgin Olive Oil64 mL
Onion50 g
Garlic Clove2
Chillies1 g
Black Pepper0.5 tsp
Cherry Tomatoes180 g
7% Fat Turkey Mince400 g
Frozen Spinach180 g
Salt to taste
Fresh Parsley10 g
Fresh Basil10 g
Pistachios80 g

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.

Ingredients List

Eggplants600 g
Extra Virgin Olive Oil64 mL
Onion50 g
Garlic Clove2
Chillies1 g
Black Pepper0.5 tsp
Cherry Tomatoes180 g
7% Fat Turkey Mince400 g
Frozen Spinach180 g
Salt to taste
Fresh Parsley10 g
Fresh Basil10 g
Pistachios80 g

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!

Ingredients List

Eggplants600 g
Extra Virgin Olive Oil64 mL
Onion50 g
Garlic Clove2
Chillies1 g
Black Pepper0.5 tsp
Cherry Tomatoes180 g
7% Fat Turkey Mince400 g
Frozen Spinach180 g
Salt to taste
Fresh Parsley10 g
Fresh Basil10 g
Pistachios80 g