Keto Mediterranean Stuffed Eggplant
Indulge in the rich, bold flavors of the Mediterranean with this Keto Mediterranean Stuffed Eggplant recipe. Perfect for low-carb enthusiasts, this dish combines tender roasted eggplant boats with a savory filling of seasoned ground beef (or turkey), garlic, diced tomatoes, and briny black olives, all infused with aromatic oregano and thyme. This hearty filling is topped with crumbled feta cheese, which melts into golden perfection during baking, creating the ultimate creamy, tangy finish. Quick to prep and full of wholesome ingredients, this dish makes a wonderful weeknight dinner or an elegant addition to your keto-friendly meal plan. Garnished with fresh parsley, these stuffed eggplants are deliciously satisfying and as beautiful as they are nutritious! With only 20 minutes of prep and packed with Mediterranean-inspired goodness, this recipe is a must-try for anyone seeking flavorful, healthy, and low-carb meals.
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Recipe Information
Ingredients
- 2 medium eggplants
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 250 grams ground beef (or turkey)
- 1 cup diced tomatoes (canned, drained)
- 0.5 cup black olives, sliced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 0.5 teaspoon red pepper flakes
- 100 grams feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- to taste salt
- to taste black pepper
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplants in half lengthwise and scoop out most of the flesh, leaving about a 1/2 inch thick shell. Be careful not to pierce the skin.
Chop the scooped-out eggplant flesh and set aside.
Brush the insides of the eggplant shells with 1 tablespoon of olive oil, sprinkle with salt and pepper, and place them cut side down on a baking sheet. Bake for 15 minutes until slightly softened.
In a large skillet, heat the remaining olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned.
Stir in the chopped eggplant flesh, diced tomatoes, sliced olives, oregano, thyme, and red pepper flakes. Cook for 5-7 minutes until the mixture has thickened slightly.
Season the filling with salt and pepper to taste.
Remove the baked eggplant halves from the oven and turn them over. Fill them generously with the beef and tomato mixture.
Sprinkle crumbled feta cheese over the top of the stuffed eggplants.
Return the eggplants to the oven and bake for an additional 20-25 minutes until the eggplants are tender and the cheese is lightly browned.
Garnish the stuffed eggplants with chopped fresh parsley before serving.
Nutrition Facts
Calories |
1523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.9 g | 165% | |
| Saturated Fat | 42.2 g | 211% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 249 mg | 83% | |
| Sodium | 4926 mg | 214% | |
| Total Carbohydrate | 41.8 g | 15% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 16.5 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 601 mg | 46% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1749 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
