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.
