How to make Keto Stuffed Eggplant
These stuffed eggplants are a great meal idea if you're on a ketogenic diet or looking for a low-carb recipe.
They have a balanced combo of low-carb vegetables, healthy fats from olive oil and nuts, and proteins from lean mince.
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 a drizzle of oil in a large pan and cook the aubergines covered for 5 minutes on each side until soft.
Meanwhile, heat 2 tablespoons of oil in another pan. Add chopped onion, crushed garlic, and chilli flakes and sizzle until soft and fragrant.
Then, add the chopped eggplant, half of the cherry tomatoes, and the mince. Season with salt and pepper and cook for 15 minutes, until the juices have reduced.
Add the spinach and stir well until they're wilted but still bright green.
Lightly grease a baking tray, place the eggplant shells cut-side up, and stuff them with the prepared mince mix.
Top them with the remaining cherry tomatoes, sprinkle with chopped basil and nuts, and drizzle with the remaining oil.
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{{/ items}} {{^ items}} {{/ items}}Bake the eggplants for 30 minutes at 200°C (390°F) until lightly crusty and browned. Enjoy them with a green salad and cauliflower rice.