A Low-Carb, Gourmet-Inspired Delight

If you’re searching for a keto recipe that’s as impressive as it is easy to make, this Keto Beef Stuffed Eggplant is the answer! This dish combines tender roasted eggplants with a savory beef and tomato filling, making it a hearty and satisfying meal for any occasion.

Eggplants are a keto favorite due to their low carb count and ability to absorb flavors beautifully. The ground beef filling is seasoned with aromatic garlic, onions, oregano, and smoked paprika, creating a flavor-packed stuffing that’s both comforting and nutritious. The option to top it with melted mozzarella cheese takes this dish to the next level, adding a creamy, golden finish.

Whether you’re hosting a dinner party or prepping meals for the week, this recipe is a winner. Serve it as a standalone meal or pair it with a fresh green salad for a balanced plate. Plus, it’s easy to customize—experiment with different proteins or add veggies like spinach or mushrooms to the filling.

Elegant, delicious, and keto-friendly, these stuffed eggplants are bound to become a regular feature on your dinner table. Give it a try and enjoy a dish that’s both wholesome and indulgent!

COOKING TIME: 30 minutes
PREPPING TIME: 15 minutes
SERVINGS: 4

Nutritional Information (per serving):

  • Calories: 340
  • Protein: 24g
  • Fat: 23g
  • Carbohydrates: 10g
  • Fiber: 4g
  • Net Carbs: 6g

Recipe Block Summary:

A flavorful and hearty keto meal featuring tender roasted eggplants stuffed with savory ground beef, tomatoes, and herbs. This dish is both elegant and simple, perfect for weeknights or dinner parties.

Ingredients:

  • 2 medium eggplants
  • 2 tbsp olive oil
  • 1 lb (450g) ground beef
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup diced tomatoes (fresh or canned)
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • ½ cup shredded mozzarella cheese (optional)
  • Salt and pepper, to taste
  • Fresh parsley or basil (for garnish)

Instructions:

  1. Prepare Eggplants: Preheat oven to 375°F (190°C). Slice eggplants in half lengthwise and scoop out the flesh, leaving a ½-inch shell. Dice the scooped-out flesh and set aside. Drizzle the shells with olive oil and season with salt and pepper. Place them on a baking sheet and bake for 10 minutes.
  2. Cook Filling: Heat olive oil in a skillet over medium heat. Add onion and garlic; sauté until fragrant. Add ground beef, cook until browned, then stir in diced tomatoes, eggplant flesh, oregano, and smoked paprika. Simmer for 5–7 minutes.
  3. Stuff Eggplants: Remove the eggplant shells from the oven. Fill each shell with the beef mixture. Top with mozzarella cheese if desired.
  4. Bake: Return stuffed eggplants to the oven and bake for 15–20 minutes, until the cheese is bubbly and golden.
  5. Serve: Garnish with fresh parsley or basil and serve hot.

Equipment Needed:

  • Baking sheet
  • Skillet
  • Knife and cutting board
  • Spoon (for scooping out eggplants)

Notes:

This dish is versatile—swap ground beef for turkey or sausage for a different flavor. For a dairy-free option, skip the cheese or use plant-based alternatives.