Baked Keto Stuffed Eggplant Boats

Keto Stuffed Eggplant sprinkled with herbs

Baked Keto Stuffed Eggplant Boats

Those Baked Keto Stuffed Eggplant Boats filled with Mediterranean Flavors bring an ordinary Protein Enriched Meal to another level. Fully Low Carb, Gluten-Free, and Grain-Free, Melanzane brings you that perfect vegetable addition for your BBQ or Grilling evenings.

Course Main dishes

Cuisine Italian

Keyword baked eggplant, carb, cheese, chopped eggplant flesh, cook, delicious, dish, eggplant, eggplant flesh, eggplant parmesan, eggplant recipe, eggplant shells, eggplants, garlic, gluten-free, grated parmesan, ground, ground beef, heat, italian, italian sausage, italian seasoning, keto, keto stuffed eggplant, love, low carb, minutes, mozzarella cheese, olive oil, oven, over medium, over medium heat, parmesan cheese, recipe, recipes, stuffed, stuffed eggplant, stuffed eggplant recipe, stuffed eggplants

Prep Time 15

Cook Time 2

Total Time 2 15

Servings

Calories 465kcal

Author Zuzana Paar

Equipment

Ingredients

2 Eggplants Melanzani, Aubergine
1 Cup Minced Beef
0,5 Cup Diced Bacon
1/2 Cup Diced Fresh Celery
1 Small Onion
2 Garlic Cloves
1/3 Cup Tomato Sauce
1/2 Cup Heavy Cream
1 Tablespoon Fresh Oregano

US Customary - Metric

Instructions

Prepare all of your ingredients beforehand.
Bolognese Sauce: Start with your onion and garlic. Place them into a cooking pot sprinkled with olive oil and caramelize for a few minutes.
Once caramelised, add bacon and minced meat, mix and cook for 15 minutes.
Add diced fresh celery, herbs, salt & pepper, and mix and cook over medium heat for another 10 minutes.
As of last add tomato sauce and heavy cream and fully combine.
Cover with the lid and cook for approximately 40 minutes at a medium temperature.
Preheat your oven to 200C or 400F.
Cut Eggplant in half lengthwise using a sharp knife. With a Tablespoon, hollow the middle of the eggplant flesh as you see in the video. Depending on how restricted you are with carbohydrates, you use leftover chopped eggplant flesh in the bolognese sauce. Cut into small cubes and add into the sauce before filling the vegetable.
Place all of the eggplant shells into the baking dish or a Casserole, which you are going to use. Fill each of the eggplants with Bolognese sauce up to the top.
Top each of the Melanzane with Grated Cheese. You can also top it up with keto breadcrumbs or bacon bites.
Bake at 200C or 400F for approximately 40 minutes.
Top it up with Italian Seasoning and enjoy.

Video

Notes

The flesh of the Eggplant - depending on how restricted you are with carbohydrates, you use leftover chopped eggplant flesh in the bolognese sauce. Cut into small cubes and add into the sauce before filling the vegetable.

Herbs - Use herbs only once the whole eggplants are baked. Having stuffed eggplants in the oven for a long time will bun all of the fresh herbs you might be using.

Cheese - you can top it up with whatever cheese you like. Grated parmesan cheese is really delicious and flavorful, but any hard cheese or grated mozzarella cheese will work as well.

Nutrition