How to make Keto Stuffed Eggplant

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.

Step 2

Heat a drizzle of oil in a large pan and cook the aubergines covered for 5 minutes on each side until soft.

Step 3

Meanwhile, heat 2 tablespoons of oil in another pan. Add chopped onion, crushed garlic, and chilli flakes and sizzle until soft and fragrant.

Step 4

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.

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Step 5

Add the spinach and stir well until they're wilted but still bright green.

Step 6

Lightly grease a baking tray, place the eggplant shells cut-side up, and stuff them with the prepared mince mix

Step 7

Top them with the remaining cherry tomatoes, sprinkle with chopped basil and nuts, and drizzle with the remaining oil.

Step 8

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.

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