Low Carb Berenjenas Rellenas

Transform your dinner table with these irresistible **Low Carb Berenjenas Rellenas**, a flavorful twist on traditional stuffed eggplants. Perfect for a low-carb lifestyle, this recipe features tender baked eggplant shells filled with a savory medley of ground beef or turkey, diced vegetables, and bold spices like cumin, paprika, and chili powder. Topped with melted mozzarella and a sprinkle of fresh parsley, each bite is bursting with hearty, satisfying flavors while keeping carbs in check. With a quick 20-minute prep time and ingredients like olive oil, garlic, and tomato paste working harmoniously, this dish is a balanced combination of indulgence and nutrition. Serve these stuffed eggplants as a wholesome main course or an impressive addition to any spread, and delight in their vibrant Mediterranean-inspired taste!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 medium eggplants
• 2 tablespoons olive oil
• 1 pound ground beef or turkey
• 1 small, diced onion
• 2 minced garlic cloves
• 1 small, diced bell pepper
• 2 tablespoons tomato paste
• 1 cup diced tomatoes
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 cup shredded mozzarella cheese
• 2 tablespoons, chopped fresh parsley

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cut the eggplants in half lengthwise and scoop out the flesh, leaving a 1/4-inch thick shell. Chop the scooped-out flesh and set aside.

Step 3

Brush the inside of the eggplant shells with 1 tablespoon of olive oil and place them cut side down on a baking sheet. Bake for 15 minutes.

Step 4

While the eggplants are baking, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.

Step 5

Add the diced onion and minced garlic to the skillet and sauté until the onion is translucent, about 3-4 minutes.

Step 6

Add the bell pepper and chopped eggplant flesh to the skillet and cook for another 5 minutes until the vegetables are tender.

Step 7

Stir in the ground beef or turkey and cook until browned, breaking it up with a spoon as it cooks, about 6-8 minutes.

Step 8

Mix in the tomato paste, diced tomatoes, cumin, paprika, chili powder, salt, and black pepper. Allow the mixture to simmer for 5 minutes.

Step 9

Remove the eggplant shells from the oven and turn them over.

Step 10

Fill each eggplant shell with the meat mixture, pressing it down with the back of a spoon.

Step 11

Top with shredded mozzarella cheese.

Step 12

Return the filled eggplants to the oven and bake for an additional 20 minutes, or until the cheese is melted and golden.

Step 13

Garnish with fresh parsley before serving.

Nutrition Facts

Serving size	(1605.7g)

Amount per serving	% Daily Value*
Calories	1878.6

Total Fat 133.9g	0%
Saturated Fat 48.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 403.0mg	0%
Sodium 2275.3mg	0%
Total Carbohydrate 73.0g	0%
Dietary Fiber 29.4g	0%
Total Sugars 35.0g
Protein 104.0g	0%

Vitamin D 0IU	0%
Calcium 721.2mg	0%
Iron 19.4mg	0%
Potassium 3873.3mg	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: 63.0%

Protein: 21.7%

Carbs: 15.3%