Keto Beef Stuffed Eggplant
How to Make It
Step 1
Preheat the oven to 400 degrees Fahrenheit. Slice the eggplant in half lengthwise. Score across the flesh in a criss-cross pattern. Heat the olive oil in a skillet over a medium heat. Add the eggplant flesh side down and cook for 3 minutes. Turn and cook on the skin side for a further 2-3 minutes or until tender. Carefully scoop the soft flesh from the center of the eggplant, leaving a half-inch border all the way around. Take care not to cut all the way through. Set the aubergine shell and flesh to one side.
Step 2
Dice the tomato, finely dice the onion and crush the garlic. Add the beef, tomato, onion and garlic to the skillet used to cook the eggplant. You can add a touch more oil if needed. Cook until the beef is browned all over.
Step 3
Add the paprika, cumin and coriander to the skillet. Add the tomato paste and reserved eggplant flesh. Season with salt and pepper and stir well to combine.
Step 4
Add the beef stock to the skillet. Bring to a simmer. Stir well and simmer until all the stock has evaporated and the beef is tender.
Step 5
Divide the beef mixture evenly between the two hollowed eggplant shells. Sprinkle the grated cheese over the tops of the stuffed eggplants. Arrange the eggplant halves on a shallow oven tray and transfer to the oven. Bake for 10 minutes until tender, hot through, and the cheese is melted and golden. Serve hot with your preferred Keto sides.
Ingredients
- Hamburger or ground beef, 80% lean – 200 g
- Extra virgin olive oil – 2 tablespoon
- Grated Cheddar Cheese – 2 tbsp
- Eggplant, raw – 1 small
- Cumin, ground – 0.5 teaspoon
- Tomato puree – 1 tablespoon
- Coriander leaf, dried – 1 teaspoon
- Gourmet Collection Smoked Paprika – 1 tsp
- Garlic – 1 clove
- Tomato – 0.5 large – 3″ diameter
- Onion, white, yellow or red, raw – 1 tablespoon
- Beef broth – 0.5 cup
- Salt, sea salt – 0.5 teaspoon
- Black pepper – 0.13 teaspoon