Low Fat Berenjenas Rellenas
Discover the deliciousness of Low Fat Berenjenas Rellenas, a lighter twist on the classic Spanish stuffed eggplant dish. This recipe features tender roasted eggplant shells brimming with a savory filling of lean ground turkey, fresh vegetables, aromatic spices like cumin and paprika, and a hint of garlic. Topped with a touch of grated Parmesan cheese for a golden, satisfying finish, it’s a wholesome and flavorful option for a healthy dinner. Ready in just an hour, this low-fat recipe is high in nutrients and perfect for those seeking a balanced meal without sacrificing taste. Serve it straight from the oven with a sprinkle of fresh parsley for an impressive and guilt-free main course. Keywords: low fat stuffed eggplant, healthy dinner recipe, baked eggplant with turkey, Spanish stuffed eggplant, light berenjenas rellenas.
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Recipe Information
Ingredients
- 2 large eggplants
- 250 grams lean ground turkey
- 1 medium onion
- 1 medium red bell pepper
- 2 cloves garlic
- 2 tablespoons tomato paste
- 1 medium tomato
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
- 30 grams grated Parmesan cheese
Instructions
Preheat the oven to 375°F (190°C).
Wash and halve the eggplants lengthwise. Scoop out the pulp, leaving about a 1/2-inch thick shell; set aside the pulp.
Place the eggplant shells on a baking sheet, cut side up. Drizzle them with 1/2 tablespoon of olive oil and season with a pinch of salt and pepper.
Chop the eggplant pulp into small pieces. Dice the onion, red bell pepper, and tomato, and mince the garlic.
Heat the remaining 1/2 tablespoon of olive oil in a large skillet over medium heat. Add the onion and bell pepper; cook until softened, about 5 minutes.
Add the garlic and cook for another minute until fragrant.
Add the ground turkey to the skillet and cook, breaking it apart with a spoon, until it's browned and cooked through.
Stir in the chopped eggplant pulp, tomato, tomato paste, cumin, paprika, salt, and pepper. Cook for 5-7 minutes, until the vegetables are tender and well-combined.
Fill the eggplant shells with the turkey and vegetable mixture, pressing it down gently to compact the filling.
Sprinkle the filled eggplants with grated Parmesan cheese.
Bake in the preheated oven for 25-30 minutes, until the eggplants are tender and the cheese is lightly golden.
Remove from the oven and let cool for a few minutes. Garnish with fresh chopped parsley before serving.
Nutrition Facts
Calories |
1012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 3083 mg | 134% | |
| Total Carbohydrate | 98.3 g | 36% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 52.9 g | ||
| Protein | 77.6 g | 155% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 593 mg | 46% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 3889 mg | 83% | |
*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.
