Low Cal Stuffed Eggplant Recipes

LOW CAL STUFFED EGGPLANT

Steps:

• wash and cut eggplant long wise and gut the insides out and leave body 1/4 thick.
• Chop insides into little chunks and place in bowl of water to rid of the bitter.
• In a large frying pan start by cooking onions and mushrooms on med-high and once they start to brown, add eggplant and garlic.
• Preheat Oven to 375 degrees.
• Once ingredients start to get golden and crispy add rice, walnuts, and basil.
• After mixture starts to stick together, add Picante and hot sauce, cook untill sauce disolves.
• Fill eggplant shells with the mixture (its ok if it goes over ther shell, just pile on top).
• Place shell halves on a baking pan and bake for 45 minutes.

MEDITERRANEAN STUFFED EGGPLANT - LOW CARB AND PRIMAL/PALEO

Steps:

• Preheat oven to 400 degrees.
• In a cast iron skillet over medium high heat, cook ground meat in lard until well browned, scraping bottom with a wooden spoon periodically to avoid burning.
• In a large saucepan over medium heat, saute onions in butter, with a little salt, until translucent (about five minutes). Add chopped mushrooms. Cook until mushrooms have softened.
• Add onion and mushroom mixture to meat in skillet, and stir to combine. Add chopped eggplant to skillet, stir to combine. Add seasonings, raisins and almonds. When eggplant softens, add water to skillet, and deglaze bottom of the pan.
• Add olive oil to the empty saucepan. Lightly salt eggplant cavities, and place eggplant in the saucepan, cut side down. Cook eggplant this way for about 3-5 minutes. Flip eggplant, exposing cavities. Cook eggplant in a 400 degree oven for another 5 minutes. Remove eggplant from the oven.
• Add cheeses to the meat mixture and stir to combine. Check for seasonings, and add salt if necessary. Divide meat mixture evenly, and stuff into the 4 eggplant halves.
• Bake until delicious, golden brown, and bubbly, about 5 more minutes.
• Serve.