Low Fat Berenjenas Rellenas

Elevate your dinner menu with these delectable Low Fat Berenjenas Rellenas, a lighter spin on the classic stuffed eggplant dish. This wholesome recipe features tender roasted eggplants filled with a savory mixture of lean ground turkey, sautéed vegetables, and aromatic spices like cumin and paprika, all brought together with a touch of tomato paste for richness. Topped with a sprinkle of Parmesan cheese and baked to perfection, this dish delivers bold flavor without the guilt. Ready in just an hour, it’s a satisfying, low-fat, high-protein option for a healthy weeknight dinner. Garnished with fresh parsley and served hot, these stuffed eggplants make for a beautifully presented dish that’s both nutritious and irresistible! Perfect for anyone searching for flavorful low-calorie recipes or Mediterranean-inspired meals.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 large eggplants
• 250 grams lean ground turkey
• 1 medium onion
• 1 medium red bell pepper
• 2 cloves garlic
• 2 tablespoons tomato paste
• 1 medium tomato
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 tablespoon olive oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons fresh parsley
• 30 grams grated Parmesan cheese

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Wash and halve the eggplants lengthwise. Scoop out the pulp, leaving about a 1/2-inch thick shell; set aside the pulp.

Step 3

Place the eggplant shells on a baking sheet, cut side up. Drizzle them with 1/2 tablespoon of olive oil and season with a pinch of salt and pepper.

Step 4

Chop the eggplant pulp into small pieces. Dice the onion, red bell pepper, and tomato, and mince the garlic.

Step 5

Heat the remaining 1/2 tablespoon of olive oil in a large skillet over medium heat. Add the onion and bell pepper; cook until softened, about 5 minutes.

Step 6

Add the garlic and cook for another minute until fragrant.

Step 7

Add the ground turkey to the skillet and cook, breaking it apart with a spoon, until it's browned and cooked through.

Step 8

Stir in the chopped eggplant pulp, tomato, tomato paste, cumin, paprika, salt, and pepper. Cook for 5-7 minutes, until the vegetables are tender and well-combined.

Step 9

Fill the eggplant shells with the turkey and vegetable mixture, pressing it down gently to compact the filling.

Step 10

Sprinkle the filled eggplants with grated Parmesan cheese.

Step 11

Bake in the preheated oven for 25-30 minutes, until the eggplants are tender and the cheese is lightly golden.

Step 12

Remove from the oven and let cool for a few minutes. Garnish with fresh chopped parsley before serving.

Nutrition Facts

Serving size	(1656.8g)

Amount per serving	% Daily Value*
Calories	1011.7

Total Fat 44.5g	0%
Saturated Fat 13.3g	0%
Polyunsaturated Fat 1.4g
Cholesterol 208.6mg	0%
Sodium 3082.7mg	0%
Total Carbohydrate 98.3g	0%
Dietary Fiber 36.6g	0%
Total Sugars 52.9g
Protein 77.6g	0%

Vitamin D 0IU	0%
Calcium 592.7mg	0%
Iron 11.0mg	0%
Potassium 3888.7mg	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: 36.3%

Protein: 28.1%

Carbs: 35.6%