This keto stuffed eggplant recipe is an easy and delicious dish inspired to Mediterranean flavours and it’s perfect for your weekly ‘meal prep’.
We stuffed the aubergine skins with a tasty mix of turkey mince, cherry tomatoes, spinach, and herbs and baked them in the oven. Then, sprinkled them with crunchy toasted pistachios, and that’s it! Ready to enjoy or to store away for your next meals.
Being keto, this recipe includes only low-carb vegetables, like aubergines and tomatoes, and provides a generous amount of fats, in particular, healthy unsaturated fats from extra virgin olive oil and nuts.
Having 38% of proteins this recipe is also good for those who follow a ‘high-protein ketogenic diet’, where the proportions of proteins are slightly higher.