Cheesy stuffed eggplants
Stuffed eggplants offer a healthy, keto-friendly, and gluten-free alternative to satisfy your lasagna cravings without the guilt. This delightful dish combines cream cheese, flavorful meat filling, rich tomato sauce within wholesome eggplants, and melted mozzarella.
This keto-friendly eggplant recipe promises a delicious dinner you must try!
The recipe requires:
11 ingredients
Active time: 20 minutes
Total cooking time: 1 hour 25 minutes.
Table of Contents
Why you will love this recipe
This stuffed eggplant recipe deserves to be one of your favorite dishes because it is:
- Hearty, warm, and comforting
- Flavorful and succulent
- Cheesy and savory
- Gluten-free and keto-friendly
- Healthy and nutritious
- Easy to make with simple ingredients
Stuffed Eggplants Recipe
Ingredients
The list of ingredients includes:
2-3 eggplants
500 g (17.6 oz.) ground turkey/beef or any other preferred meat
1 onion
1-2 garlic cloves
300 g (10.5 oz.) sieved tomatoes
40 g (1.4 oz.) cream cheese
70-100 g (2.5-3.5 oz.) mozzarella
2 tsp. Italian seasoning
1 tsp. paprika
Salt, and pepper to taste
To garnish:
Arugula or other greens
Sour cream
Equipment
To make stuffed eggplants you will need these tools:
- Cutting board and knife to cut vegetables
- Spoon to scoop out the eggplant flesh
- Baking sheet to bake the eggplants
- Parchment/foil to line the baking sheet
- Pan to fry vegetables and meat
- Brush to spread the cream cheese
How to make Stuffed Eggplants
Step 1: Prepare the Eggplants
Preheat the oven to 210 degrees C (410 degrees F).
Start by cutting the eggplants in half lengthwise, and carefully scoop out the flesh from the center, leaving about 0.5-1 cm of eggplant inside the skin. This helps the eggplants hold their shape during baking.
Arrange the eggplant boats on a baking sheet lined with parchment/foil and bake for 30 minutes until they are soft.
Step 2: Prepare the Filling
While the eggplant boats are in the oven, chop the scooped-out eggplant flesh into smaller pieces, and set aside. Dice the onion and mince the garlic.
In a pan, heat a tablespoon of olive oil or ghee. Once hot, add the diced onion and sauté until it turns slightly brown. Add the minced garlic and sauté for about 30 seconds, being careful not to let it burn.
Next, add the chopped eggplant flesh and sauté for several minutes, allowing any excess liquids to evaporate.
Proceed by adding the ground meat and sauté for 3-5 minutes, using a spatula to break down any large meat chunks.
Add the tomatoes and continue cooking for another 15 minutes over medium heat. This allows the liquids to evaporate, resulting in a thicker filling.
Finally, add the spices, salt, and pepper, and thoroughly mix everything together.
Step 3: Stuff the Eggplants
When the time is up, remove the eggplants from the oven but leave the oven on for later.
Once out of the oven, spread the cream cheese inside the eggplants, covering the bottom and edges.
Now, stuff the eggplants with our prepared filling.
Once done, return the baking sheet with the stuffed eggplants to the oven and bake for an additional 30 minutes.
Step 4: Let in melt...and enjoy!
Afterward, take the eggplants out of the oven, and turn off the heat.
Sprinkle mozzarella cheese on top and briefly return them to the oven to melt the cheese.
Finally, remove the stuffed eggplants from the oven, and garnish with arugula or serve them alongside your favorite salad or side dish.
FAQ
Store stuffed eggplants in a sealed container or covered baking dish in the fridge for up to 3-4 days.
You can reheat stuffed eggplants using either of these methods:
- In the microwave: Heat them on high power for 3-4 minutes.
- In the oven: Preheat the oven to 190°C (375°F) and bake for 15-25 minutes.
If you’re on a strict keto diet and want to further reduce carbs in this dish. Here are some some suggestions for you:
- Add less of the eggplant flesh into the filling in step 2, or discard it completely, saving it for other keto recipes.
- Use less tomatoes and onions if necessary.
- Consider reducing your portion size.
If you are mindful of your calorie intake, here are some tips:
- Opt for lean white meat instead of red meat.
- Use less cheese or omit it entirely.
- And again, be mindful of portion sizes.
I hope these tips can help you enjoy this amazing recipe while aligning with your dietary goals.
Stay healthy!:)
Nutritional value
Total carbohydrate 18.9 g
Dietary fiber 7.9 g
Total sugars 6.2 g
Net carbs 11 g
Total fat 15.5 g
Saturated fat 6.1 g
Cholesterol 107 mg
Sodium 354 mg
Calcium 327 mg
Iron 4 mg
Potassium 1010 mg
Disclaimer: The nutritional value provided is based on general information and should not be considered as a substitute for professional dietary advice or medical guidance. The values are derived from reputable sources, such as food databases or nutritional labels, but there may be variations in nutrient content depending on factors such as brand, preparation methods, and serving sizes.
Try these Keto Recipes next:
Cheesy stuffed eggplants
Indulge in the delightful flavors of cheesy, creamy, and flavor-packed stuffed eggplants featuring a hearty turkey filling and savory tomato sauce. This keto-friendly eggplant recipe promises a delicious dinner you must try!
Ingredients
- 2-3 eggplants
- 500 g (17.6 oz.) ground turkey/beef or any other preferred meat
- 1 onion
- 1-2 garlic cloves
- 300 g (10.5 oz.) sieved tomatoes
- 40 g (1.4 oz.) cream cheese
- 70-100 g (2.5-3.5 oz.) mozzarella
- 2 tsp. Italian seasoning
- 1 tsp. paprika
- Salt, and pepper to taste
To garnish:
- Arugula or other greens
- Sour cream
Instructions
- Preheat the oven to 210 degrees C (410 degrees F).
- Cut the eggplants in half lengthwise, and carefully scoop out the flesh from the center, leaving about 0.5-1 cm of eggplant inside the skin. This helps the eggplants hold their shape during baking. Arrange the eggplant boats on a baking sheet lined with parchment/foil and bake for 30 minutes until they are soft.
- While the eggplant boats are in the oven, chop the scooped-out eggplant flesh into smaller pieces, set aside. Dice the onion and mince the garlic.
- In a pan, heat a tablespoon of olive oil or ghee. Once hot, add the diced onion and sauté until it turns slightly brown. Add the minced garlic and sauté for about 30 seconds, being careful not to let it burn.
- Add the chopped eggplant flesh and sauté for several minutes, allowing any excess liquids to evaporate.
- Proceed by adding the ground meat and sauté for 3-5 minutes, using a spatula to break down any large meat chunks.
- Add the tomatoes and continue cooking for another 15 minutes over medium heat. This allows the liquids to evaporate, resulting in a thicker filling.
- Finally, add the spices, salt, and pepper, and thoroughly mix everything together.
- When the time is up, remove the eggplants from the oven but leave the oven on for later. Once out of the oven, spread the cream cheese inside the eggplants, covering the bottom and edges.
- Stuff the eggplants with our prepared filling and return the baking sheet with the stuffed eggplants to the oven and bake for an additional 30 minutes.
- Take the eggplants out of the oven, and turn off the heat. Sprinkle mozzarella cheese on top and briefly return them to the oven to melt the cheese. Finally, remove the stuffed eggplants from the oven, and garnish with arugula or serve them alongside your favorite salad or side dish.