Turkish · Dinner
Baked Stuffed Eggplant with Ground Beef (Low-Calorie)
A single hollowed eggplant half is baked and filled with seasoned lean ground beef, tomato, onion, and garlic, finished under the broiler with a light scatter of cheese. Turkish-style seasoning of cumin, paprika and parsley keeps the filling savory while the method skips heavy oil for a lighter bake.
$4
15 minsPrep
40 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
395Calories
31.2gProtein
20.5gFat
21.3gCarbs
10.5gSugar
8.1gFiber
440mgSodium
100mgChol
8.1gSat Fat
1210mgPotassium
225mgCalcium
4.3mgIron
2.4mcgVitamin B12
16.2mgVitamin C
low-calorie
low-carb
high-fiber
low-calorie
Instructions
1
Prep
Halve the eggplant lengthwise, score the cut flesh in a crosshatch, brush lightly with 1/2 tsp olive oil, and place cut-side up on a lined baking tray.
2
Roast
Roast the eggplant halves at 400°F for 20 minutes until the flesh is soft enough to press with a spoon.
3
Sauté
Heat the remaining 1/2 tsp olive oil in a small skillet over medium heat. Add the onion and garlic; cook 3 minutes until softened and translucent.
4
Simmer
Add the ground beef and cook over medium-high heat for 5 minutes, breaking it up, until no pink remains. Stir in diced tomato, tomato paste, cumin, paprika, and stock; simmer 6 minutes until thickened.
5
Finish
Lay tomato slices over the filling, scatter mozzarella on top, and bake at 400°F for 8 minutes until cheese melts and turns lightly golden.
6
Rest
Let the eggplant rest on the tray for 5 minutes so the filling settles.
7
Plate
Transfer the stuffed eggplant half to a plate, scatter with parsley, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g lean ground beef
- 22 small eggplant (about 250g), halved lengthwise
- 1/2 cup80g onion
- 4 cloves4 cloves garlic
- 11 medium tomato (120g), plus 2 thin slices for topping
- 2 tbsp2 tbsp tomato paste
- 1/2 tsp1/2 tsp ground cumin
- 1/2 tsp1/2 tsp smoked paprika
- 2 tbsp2 tbsp parsley
- 2 tsp2 tsp olive oil
- 2 oz56g low-moisture part-skim mozzarella
- salt and black pepper to taste
- 1/2 cup120ml low-sodium vegetable stock
