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Ramona's Cuisine » Main Course » Stuffed dishes

Velvety Stuffed Aubergines (Eggplant)

Modified: Aug 3, 2022 · Published: Jan 6, 2016 · by Ramona

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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 has low carbs too.

Crisp stuffed aubergines, on a plate

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

Crisp stuffed aubergines, on a plate

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
Prep Time: 20 minutes minutes
Cook Time: 50 minutes minutes
0 minutes minutes
Total Time: 1 hour hour 10 minutes minutes
Servings: 4
Calories: 417kcal
Author: Ramona Sebastian

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
  • ½ small carrot (organic)
  • 1 teaspoon curry powder
  • ½ teaspoon turmeric powder (organic)
  • 1 medium onion (organic)
  • ½ 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 ½ 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

Slices of stuffed aubergine on a white plate

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
Tried this Recipe? Tag me Today!Mention @ramonas.cuisine or tag #ramonascuisine!

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Hey, I'm Ramona and I ♥ making healthy living easy and delicious!!

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