Veggie-stuffed keto eggplant

Veggie-stuffed keto eggplant

Veggie-stuffed keto eggplant

January 9, 2019
: 2
: 15 min
: 30 min
: 45 min
: Easy


  • 1 medium eggplant (around 300g)
  • 50g mushrooms
  • 20g onion
  • 20g leek
  • 5g parsley
  • 30g olive oil
  • 30g cheese (mozarella, goat cheese etc)
  • Salt, pepper, thyme or rosemary to taste
  • Step 1 Preheat the oven to 175°C.
  • Step 2 Cut eggplant in half lengthwise, remove pulp, leaving a 1/2cm thick shell.
  • Step 3 Spray some olive oil to the shells and bake them in oven for about 10 minutes, until they become light brown inside.
  • Step 4 Cube pulp, mushrooms, onion and leek. Saute them with olive oil until crisp and tender and season with parsley, salt, pepper and thyme.
  • Step 5 Divide mixture evenly between two eggplant shells, top with cheese.
  • Step 6 Bake at 175°C for 20-30 minutes or until they become nice and crisp.

NUTRITION (per portion around 175g)

Energy 215 kcal
Total Fat 19g
Fat Percentage 79%
Net Carbohydrates 4g
Protein 5g

* If higher fat percentage is necessary, then just add some more olive oil

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