Turkish · Keto
Stuffed Eggplant
A delicious keto dinner prepared Turkish-style with eggplant and onion. Perfectly suited for a keto diet.
Halal-friendly Vegetarian Hard
- Prep
- 11 min
- Cook
- 39 min
- Total
- 50 min
- Serves
- 2
6g Net carbs
10g Protein
22g Fat
274 Calories
Per serving
Ingredients
- 1 medium eggplant
- 1 small onion
- 2 medium tomato
- 3 cloves garlic
- 2 tbsp olive oil
Method
- Preheat your oven to 400°F and halve the eggplant lengthwise, then scoop out the flesh leaving a thin shell, and chop the scooped flesh into small cubes.
- Heat the olive oil in a large skillet over medium-high heat and sauté the eggplant cubes for 5-7 minutes until they begin to soften.
- Dice the tomatoes and add them to the skillet, cooking for another 3-4 minutes until they release their juices.
- Spoon the eggplant and tomato mixture evenly into the hollowed eggplant halves and arrange them on a baking sheet.
- Bake the stuffed eggplant halves in the preheated oven for 25-30 minutes until the eggplant skin is tender and the filling is heated through.
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