Velvety Stuffed Aubergines (Eggplant)

This stuffed aubergines or eggplant dish may sound a little complicated but it is really easy to put together. It is yummy, super healthy and low-carbs too.

I like eating it with a nice fresh and crisp salad or my feta cheese salad recipe (try it!).

Velvety stuffed aubergines

An easy dish consisting of ground meat and some veg aubergines (eggplants), a super delicious and healthy dish.

5 from 1 vote

Print Pin Rate

Course: Appetizer, Dinner, Lunch, Main Course

Cuisine: European Cuisine, Mediterranean

Keyword: stuffed aubergines, stuffed eggplant dish

Prep Time: 20 minutes

Cook Time: 50 minutes

0 minutes

Total Time: 1 hour 10 minutes

Servings: 4

Calories: 417kcal

Author: Ramona Sebastian

Cook Mode

Equipment

• ovenproof dish
• chopping board

Ingredients

• 3 medium aubergines (organic)
• 300 g ground beef (10.58 oz) low fat
• 400 g tomato passata (13.53 floz) (organic)
• 100 g cheddar cheese (3.53 oz) (optional) grated
• 1/2 small carrot (organic)
• 1 teaspoon curry powder
• 1/2 teaspoon turmeric powder (organic)
• 1 medium onion (organic)
• 1/2 medium leek (organic)
• 1 medium egg (organic)
• 1 teaspoon dried Italian herbs

Metric - US Imperial

Instructions

• Preheat the oven at 180°C (fan assisted) 200°C gas mark 5.
• Wash the aubergines and cut lengthwise. Scoop out some of its flesh with the help of a spoon leaving an edge of 1/2 cm all around. Sprinkle some salt inside the aubergine and put it aside for few minutes. Repeat this with all aubergines.
• Put the flesh as it is in a bowl and sprinkle salt on it. Put aside for a while.
• Chop the onion and the leek finely and sweat it for 5 min with a sprinkle of salt.
• In a bowl, put the ground beef on the egg, a pinch of salt (not too much as the aubergine flesh as well as aubergines and onions have some already) pepper, curry powder, finely grated carrot. Mix well.
• Squeeze the aubergine flesh of any juices and chop finely. Add to the meat mix.
• Turn the aubergine halves face down for 2 min so all juices inside.
• Add the onion and the leek to the meat mixture and mix well.
• Stuff the aubergines and pour some tomato juice over the top of it. Place in the preheated oven. You can sprinkle a generous amount of grated cheese over it.

Notes

Nutrition

Calories: 417kcal | Carbohydrates: 26g | Protein: 25g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 236mg | Potassium: 1129mg | Fiber: 12g | Sugar: 14g | Vitamin A: 1632IU | Vitamin C: 11mg | Calcium: 257mg | Iron: 3mg

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