Low Carb Berenjenas Rellenas
Discover the ultimate comfort food makeover with these Low Carb Berenjenas Rellenas! Perfectly roasted eggplant halves are filled with a hearty, flavor-packed mixture of seasoned ground beef (or turkey), sautéed vegetables, and rich tomatoes, then crowned with melty mozzarella cheese and a sprinkle of fresh parsley. Seasoned with aromatic spices like cumin, paprika, and chili powder, this dish delivers bold taste while staying keto-friendly and gluten-free. Ideal for meal prep or a weeknight dinner, these stuffed eggplants are a wholesome and satisfying way to indulge without the carbs. Enjoy a Spanish-inspired classic reimagined for today's low-carb lifestyle!
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Recipe Information
Ingredients
- 2 medium eggplants
- 2 tablespoons olive oil
- 1 pound ground beef or turkey
- 1 small, diced onion
- 2 minced garlic cloves
- 1 small, diced bell pepper
- 2 tablespoons tomato paste
- 1 cup diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup shredded mozzarella cheese
- 2 tablespoons, chopped fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Cut the eggplants in half lengthwise and scoop out the flesh, leaving a 1/4-inch thick shell. Chop the scooped-out flesh and set aside.
Brush the inside of the eggplant shells with 1 tablespoon of olive oil and place them cut side down on a baking sheet. Bake for 15 minutes.
While the eggplants are baking, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced onion and minced garlic to the skillet and sauté until the onion is translucent, about 3-4 minutes.
Add the bell pepper and chopped eggplant flesh to the skillet and cook for another 5 minutes until the vegetables are tender.
Stir in the ground beef or turkey and cook until browned, breaking it up with a spoon as it cooks, about 6-8 minutes.
Mix in the tomato paste, diced tomatoes, cumin, paprika, chili powder, salt, and black pepper. Allow the mixture to simmer for 5 minutes.
Remove the eggplant shells from the oven and turn them over.
Fill each eggplant shell with the meat mixture, pressing it down with the back of a spoon.
Top with shredded mozzarella cheese.
Return the filled eggplants to the oven and bake for an additional 20 minutes, or until the cheese is melted and golden.
Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
1879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.9 g | 172% | |
| Saturated Fat | 48.2 g | 241% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 403 mg | 134% | |
| Sodium | 2275 mg | 99% | |
| Total Carbohydrate | 73.0 g | 27% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 35.0 g | ||
| Protein | 104.0 g | 208% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 721 mg | 55% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 3873 mg | 82% | |
*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.
