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Stuffed eggplant

One of my favorite low carb dinner meals - stuffed eggplant.


I used minced beef but you can easily replace it with chicken, turkey, pork, or any other stuffing you prefer.





Ingredients:

• 2 tbsp butter

• olive oil

• 2 eggplants

• 500 g minced beef

• 1 small onion, finely chopped

• 1 garlic clove, finely chopped

• 1/2 red bell pepper, diced

• 1 tbsp tomato puree

• handful of grated cheese for the topping

• Seasoning: Salt, pepper, hot chili powder, fresh thyme

Preparation:

• Preheat the oven to 200°C

• Wash and cut the eggplants In half. Using a spoon, remove the soft flesh leaving just a little on the sides and the bottom. Lightly oil and salt the eggplants and align them on parchment paper in the baking tray.

Bake for about 20 minutes.

• While the eggplants are baking, prepare the sauce.

Heat 2 tbsp butter in a non-stick skillet and sauté the onions on medium for about 5 minutes, until soft. Add the garlic and diced eggplant middle and sauté for few more minutes until soft. Add the minced beef and cook for about 7 minutes, stirring occasionally. 

Add the tomato paste and seasoning and cook for about 3-5 more minutes, until the meat is cooked. 

• Once eggplants are baked, remove them from the oven and using spoon stuff each half with prepared meat. Sprinkle with diced bell pepper and cheese and bake for about 7-10 minutes until the cheese melts.

• Once baked, leave to rest for about 5 minutes and drizzle with your favorite hot sauce


Enjoy ❤️


Nutrition

Yields: 4 halves

Per serving: 1

Calories: 473 I Net Carbs: 9 g I Total Carbs: 17 g I Fat: 35 g I Protein: 24 g


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