Keto Mediterranean Stuffed Eggplant

Elevate your low-carb dinner game with this irresistible Keto Mediterranean Stuffed Eggplant recipe. These tender eggplant boats are roasted to perfection and brimming with a savory filling of seasoned ground beef (or turkey), juicy diced tomatoes, garlic, and briny black olives, all enhanced by aromatic herbs like oregano and thyme. Topped with rich crumbled feta cheese and a touch of vibrant fresh parsley, this dish marries bold Mediterranean flavors with keto-friendly ingredients. Perfect for a satisfying weeknight meal or an impressive dinner party entrée, these stuffed eggplants are as nutritious as they are delicious, offering a hearty, low-carb, grain-free option that doesn’t skimp on taste.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 medium eggplants
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 250 grams ground beef (or turkey)
• 1 cup diced tomatoes (canned, drained)
• 0.5 cup black olives, sliced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 0.5 teaspoon red pepper flakes
• 100 grams feta cheese, crumbled
• 2 tablespoons fresh parsley, chopped
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the eggplants in half lengthwise and scoop out most of the flesh, leaving about a 1/2 inch thick shell. Be careful not to pierce the skin.

Step 3

Chop the scooped-out eggplant flesh and set aside.

Step 4

Brush the insides of the eggplant shells with 1 tablespoon of olive oil, sprinkle with salt and pepper, and place them cut side down on a baking sheet. Bake for 15 minutes until slightly softened.

Step 5

In a large skillet, heat the remaining olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Step 6

Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned.

Step 7

Stir in the chopped eggplant flesh, diced tomatoes, sliced olives, oregano, thyme, and red pepper flakes. Cook for 5-7 minutes until the mixture has thickened slightly.

Step 8

Season the filling with salt and pepper to taste.

Step 9

Remove the baked eggplant halves from the oven and turn them over. Fill them generously with the beef and tomato mixture.

Step 10

Sprinkle crumbled feta cheese over the top of the stuffed eggplants.

Step 11

Return the eggplants to the oven and bake for an additional 20-25 minutes until the eggplants are tender and the cheese is lightly browned.

Step 12

Garnish the stuffed eggplants with chopped fresh parsley before serving.

Nutrition Facts

Serving size	(994.2g)

Amount per serving	% Daily Value*
Calories	1523.4

Total Fat 128.9g	0%
Saturated Fat 42.2g	0%
Polyunsaturated Fat 4.0g
Cholesterol 249.3mg	0%
Sodium 4926.4mg	0%
Total Carbohydrate 41.8g	0%
Dietary Fiber 13.8g	0%
Total Sugars 16.5g
Protein 61.8g	0%

Vitamin D 0IU	0%
Calcium 601.3mg	0%
Iron 10.7mg	0%
Potassium 1749.1mg	0%

*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.

Source of Calories

Fat: 73.7%

Protein: 15.7%

Carbs: 10.6%