Beef Stuffed

Eggplant Pizzas
Traditional pizza flavours and stuffed aubergines meet in this low-carb supper.
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
45 min
Beef Stuffed Eggplant Pizzas
Traditional pizza flavours and stuffed aubergines meet in this low-carb supper.
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
Ingredients
Topping
Lean beef mince
0 Grams
Tomato paste
0 Grams
Chopped tomatoes
0 Grams

Allergens

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) /
Fats (g)
of which saturated (g)
Carbohydrates (g)
of which sugars (g)
Fibers (g)
Proteins (g)
Salt (g)
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep eggplants

1 Prep eggplants

Preheat the oven to 200°C/180°C fan. Slice eggplants in half, lengthwise. Sprinkle their surfaces with salt and set aside for 10-15 min. Meanwhile, peel and chop onion and garlic. Finely chop bell peppers and tomatoes.
Fry beef

2 Fry beef

Heat oil in a pan over medium-high heat. Once hot, add the beef mince and fry for 5 min or until starting to crisp. Add the onion, bell peppers and fresh tomatoes and fry for 5 min further. Add the garlic, tomato paste, chopped tomatoes, oregano, basil, chilli flakes, salt and pepper.
Fry eggplants

3 Fry eggplants

Meanwhile, dry the eggplants with kitchen paper. Heat a second pan over a medium-high heat with a drizzle of olive oil. Once hot, add the eggplants and cook for 5 min on each side or until browned.
Roast

4 Roast

Transfer the eggplants to an ovenproof dish, flat side up. Using a spoon, push their flesh down, making room for the stuffing. Spoon the meat mixture into the eggplant halves and top with the grated mozzarella and cheddar cheese. Roast for 15-20 min or until golden brown.
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