Beef Stuffed

Name: Beef Stuffed Eggplant Pizzas
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 2 Pieces of Eggplant; 2 Tbsp of Olive oil; 1 Tsp of Salt; 350 Grams of Lean beef mince; 1 Pieces of Brown onion; 2 Pieces of Garlic cloves; 1 Pieces of Yellow pepper; 2 Pieces of Tomatoes; 2 Tbsp of Olive oil; 70 Grams of Tomato paste; 100 ML of Water; 2 Grams of Dried oregano; 2 Grams of Dried basil; 2 Grams of Chilli flakes; 1 Tsp of Salt; 1 Tsp of Black pepper; 30 Grams of Parmesan; 100 Grams of Grated mozzarella; 15 Grams of Fresh basil

Eggplant Pizzas

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

Cals 597 · Prot 61 · Carbs 16 · Fat 33

Low Carb

45 min

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

Cals 597 · Prot 61 · Carbs 16 · Fat 33

Low Carb

Ingredients

Base

Eggplant

2 Pieces

Olive oil

2 Tbsp

Salt

1 Tsp

Topping

Lean beef mince

350 Grams

Brown onion

0.5 Pieces

Garlic cloves

2 Pieces

Yellow pepper

1 Piece

Tomatoes

2 Pieces

Olive oil

2 Tbsp

Tomato paste

70 Grams

Water

100 ML

Dried oregano

2 Grams

Dried basil

2 Grams

Chilli flakes

2 Grams

Salt

1 Tsp

Black pepper

0.5 Tsp

Parmesan 4*

30 Grams

Grated mozzarella 4*

100 Grams

To serve

Fresh basil

15 Grams

Allergens

*4 Milk

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)	2493 / 597
Fats (g)	33.2
of which saturated (g)	16.6
Carbohydrates (g)	16
of which sugars (g)	4.9
Fibers (g)	4
Proteins (g)	61.2
Salt (g)	1.9

*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

1 Prep eggplants

Preheat the oven to 220°C/200°C fan. Slice the eggplants and add onto a lined oven tray. Drizzle with olive oil and sprinkle with salt. Roast in the oven for 20 min.

2 Prep stuffing

Meanwhile, peel and chop the onion and garlic. Finely chop the bell peppers and tomatoes.

3 Fry beef and veg

Heat a pan over a medium-high heat with a drizzle of olive oil. Once hot, add the beef mince and fry for 5 min or until starting to crisp. Add the onion, bell peppers, tomatoes and garlic, and fry for 5 min further.

4 Add and stew

Add the tomato paste, the measured water, oregano, basil, chilli flakes (adjust to your liking), salt and pepper. Stew in the pan over a low heat for 5 min.

5 Top and bake

Spoon the meat mixture onto the roasted eggplant slices. Grate the Parmesan. Top the eggplant slices with the grated Parmesan and mozzarella. Continue roasting in the oven for 10-15 min or until the cheese is golden and bubbly.