Low Carb Mediterranean Stuffed Eggplant

Indulge in the vibrant flavors of the Mediterranean with this Low Carb Mediterranean Stuffed Eggplant recipe—an easy and wholesome dinner option that’s perfect for those seeking a lighter yet satisfying meal. Tender, roasted eggplant halves are filled with a savory mixture of spiced ground turkey, juicy cherry tomatoes, wilted baby spinach, and creamy crumbled feta cheese, all seasoned with aromatic garlic, onion, and dried oregano. Topped with a sprinkle of fresh parsley and baked to golden perfection, these stuffed eggplants deliver a delightful blend of textures and bold flavors. Ready in about an hour, this low-carb, gluten-free dish is ideal for meal prep or an impressive yet healthy dinner to share with family and friends.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 large eggplants
• 3 tablespoons olive oil
• 300 grams ground turkey
• 1 medium, finely chopped onion
• 3 cloves, minced garlic
• 200 grams, halved cherry tomatoes
• 100 grams baby spinach
• 100 grams, crumbled feta cheese
• 2 tablespoons, chopped fresh parsley
• 1 teaspoon dried oregano
• 0.5 teaspoon sea salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Slice the eggplants in half lengthwise and scoop out the flesh, leaving a 1/2-inch thick shell. Reserve the scooped-out flesh.

Step 3

Brush each eggplant shell with 1 tablespoon of olive oil. Place them on a baking sheet cut side up, and bake in the oven for 20 minutes until slightly tender.

Step 4

Chop the reserved eggplant flesh into small pieces.

Step 5

In a large skillet over medium heat, add 2 tablespoons of olive oil. Add the chopped onion and minced garlic, sauté for 2-3 minutes until the onion becomes translucent.

Step 6

Add the ground turkey to the skillet and season with salt, pepper, and oregano. Cook until the turkey is browned and cooked through, about 6-8 minutes.

Step 7

Stir in the chopped eggplant flesh, cherry tomatoes, and baby spinach. Cook until the spinach wilts and the tomatoes start to soften, about 3-4 minutes.

Step 8

Remove from heat and fold in the crumbled feta cheese and parsley.

Step 9

Stuff each baked eggplant shell with the turkey and vegetable mixture.

Step 10

Return the stuffed eggplants to the oven and bake for an additional 15-20 minutes, until the tops are golden and everything is heated through.

Step 11

Remove from the oven and let cool slightly before serving.

Nutrition Facts

Serving size	(3328.9g)

Amount per serving	% Daily Value*
Calories	1713.9

Total Fat 90.5g	0%
Saturated Fat 27.4g	0%
Polyunsaturated Fat 4.6g
Cholesterol 301.9mg	0%
Sodium 2728.5mg	0%
Total Carbohydrate 146.9g	0%
Dietary Fiber 54.0g	0%
Total Sugars 78.8g
Protein 100.1g	0%

Vitamin D 16IU	0%
Calcium 969.5mg	0%
Iron 16.8mg	0%
Potassium 6561.8mg	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: 45.2%

Protein: 22.2%

Carbs: 32.6%