Low Carb Mediterranean Stuffed Eggplant
Elevate your dinner table with this flavorful and nutritious recipe for **Low Carb Mediterranean Stuffed Eggplant**—a delightful fusion of bold Mediterranean flavors and a healthy twist. This dish features tender, roasted eggplant shells filled with a savory blend of lean ground turkey, sweet cherry tomatoes, earthy baby spinach, and the creamy tang of crumbled feta cheese. Seasoned with fragrant garlic, oregano, and fresh parsley, each bite delivers a comforting yet vibrant taste of the Mediterranean while staying low in carbs. Perfect for a family dinner or your weekly meal prep, this recipe is ready in just under an hour and serves as a satisfying, nutrient-packed main course. Whether you're seeking a keto-friendly option or a lighter alternative to classic stuffed dishes, this baked eggplant masterpiece is guaranteed to impress!
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Recipe Information
Ingredients
- 2 large eggplants
- 3 tablespoons olive oil
- 300 grams ground turkey
- 1 medium, finely chopped onion
- 3 cloves, minced garlic
- 200 grams, halved cherry tomatoes
- 100 grams baby spinach
- 100 grams, crumbled feta cheese
- 2 tablespoons, chopped fresh parsley
- 1 teaspoon dried oregano
- 0.5 teaspoon sea salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C).
Slice the eggplants in half lengthwise and scoop out the flesh, leaving a 1/2-inch thick shell. Reserve the scooped-out flesh.
Brush each eggplant shell with 1 tablespoon of olive oil. Place them on a baking sheet cut side up, and bake in the oven for 20 minutes until slightly tender.
Chop the reserved eggplant flesh into small pieces.
In a large skillet over medium heat, add 2 tablespoons of olive oil. Add the chopped onion and minced garlic, sauté for 2-3 minutes until the onion becomes translucent.
Add the ground turkey to the skillet and season with salt, pepper, and oregano. Cook until the turkey is browned and cooked through, about 6-8 minutes.
Stir in the chopped eggplant flesh, cherry tomatoes, and baby spinach. Cook until the spinach wilts and the tomatoes start to soften, about 3-4 minutes.
Remove from heat and fold in the crumbled feta cheese and parsley.
Stuff each baked eggplant shell with the turkey and vegetable mixture.
Return the stuffed eggplants to the oven and bake for an additional 15-20 minutes, until the tops are golden and everything is heated through.
Remove from the oven and let cool slightly before serving.
Nutrition Facts
Calories |
1714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.5 g | 116% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 2728 mg | 119% | |
| Total Carbohydrate | 146.9 g | 53% | |
| Dietary Fiber | 54.0 g | 193% | |
| Total Sugars | 78.8 g | ||
| Protein | 100.1 g | 200% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 970 mg | 75% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 6562 mg | 140% | |
*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.
