Beef Stuffed

Eggplant Pizzas

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Low-Carb
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Low-Carb
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Instructions

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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.

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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 tomatoes and fry for 5 min further. Add the garlic, tomato paste, oregano, basil, chilli flakes, salt and pepper.

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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.

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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.

Tips for fussy eaters

Serve the stuffing with spaghetti, rice or noodles.

Pro tip

Prepare the aubergines up to 12 hours in advance and roast for 30 minutes before serving.

Traditional pizza flavours and stuffed aubergines meet in this low-carb supper.

Cooking Time: 45 min

Cals 533 · Prot 30 · Carbs 23.4 · Fat 36.5

Ingredients

Number of people

Base

Eggplant 500.00 Grams
Salt 1.00 Tsp
Olive oil 2.00 Tbsp

Topping

Beef mince 5% 350.00 Grams
Brown onion 1.00 Pieces
Garlic cloves 2.00 Pieces
Yellow bell pepper 1.00 Pieces
Tomatoes 1.00 Pieces
Olive oil 2.00 Tbsp
Tomato paste 100.00 Grams
Dried oregano 2.00 Grams
Dried basil 2.00 Grams
Chilli flakes 1.00 Grams
Salt 1.00 Tsp
Black pepper 0.75 Tsp
Grated mozzarella 60.00 Grams
Grated cheddar cheese, white 60.00 Grams

Traditional pizza flavours and stuffed aubergines meet in this low-carb supper.

Cooking Time: 45 min

Cals 533 · Prot 30 · Carbs 23.4 · Fat 36.5

Instructions

photo

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.

photo

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 tomatoes and fry for 5 min further. Add the garlic, tomato paste, oregano, basil, chilli flakes, salt and pepper.

photo

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.

photo

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.

Tips for fussy eaters

Serve the stuffing with spaghetti, rice or noodles.

Pro tip

Prepare the aubergines up to 12 hours in advance and roast for 30 minutes before serving.

Ingredients

Number of people

Base

Eggplant 500.00 Grams
Salt 1.00 Tsp
Olive oil 2.00 Tbsp

Topping

Beef mince 5% 350.00 Grams
Brown onion 1.00 Pieces
Garlic cloves 2.00 Pieces
Yellow bell pepper 1.00 Pieces
Tomatoes 1.00 Pieces
Olive oil 2.00 Tbsp
Tomato paste 100.00 Grams
Dried oregano 2.00 Grams
Dried basil 2.00 Grams
Chilli flakes 1.00 Grams
Salt 1.00 Tsp
Black pepper 0.75 Tsp
Grated mozzarella 60.00 Grams
Grated cheddar cheese, white 60.00 Grams
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