Diet stuffed eggplants.

The trick to make them flavorful with very few calories
Diet recipe: oven-baked stuffed eggplants ready in no time without fat. Forget frying without giving up taste: here is the secret for light stuffed eggplants, flavorful outside and very soft inside, perfect for those who want to stay in shape without giving up taste.
A tasty oven recipe with few calories, ready in a few minutes without frying.

The queen of the vegetables from my land is the eggplant.
Today I offer you a diet reinterpretation of a classic.
Traditionally they are fried and then finished cooking in tomato sauce.
Today I want to present my light version filled with lean ground meat, then baked in two steps in the oven.
This is a complete and very tasty dish; it should be prepared at least 1 hour before serving because it tastes better cold.
Also, any leftover filling and sauce can be used to dress a fabulous plate of pasta.

made for you;

Difficulty: Very easy
Cost: Inexpensive
Rest time: 1 Hour
Preparation time: 40 Minutes
Cooking time: 1 Day 16 Hours
Portions: 4
Cooking methods: Oven, Air fryer, Microwave
Cuisine: Italian Regional
Region: Sicily
Seasonality: All seasons

989.76 Kcal

calories per serving

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Energy 989.76 (Kcal)
Carbohydrates 64.99 (g) of which sugars 11.32 (g)
Proteins 53.73 (g)
Fat 59.84 (g) of which saturated 22.35 (g)of which unsaturated 14.01 (g)
Fibers 13.54 (g)
Sodium 892.23 (mg)

Indicative values for a portion of 400 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

2 round eggplants
0.66 lb lean ground beef (about 10.6 oz)
2 2/3 tbsp extra virgin olive oil
1 egg
3/4 cup breadcrumbs (about 80 g)
1 clove garlic
1 bunch parsley, chopped
3.5 oz fiordilatte (mozzarella) (about 100 g)
2 1/2 cup rustic tomato purée (about 600 g)
10 leaves basil

Diet stuffed eggplants

Tools

what we need to prepare

Bowl
Cutting board
Knife
Baking dish
Oven

Preparation: Diet Stuffed Eggplants

Remove the stem and leaves, then cut the eggplants in half.
With a sharp knife make diagonal cuts and then cross them.
In these cuts add a little salt, pepper and a drizzle of extra virgin olive oil.
Place the eggplants, cut-side up, on a baking tray lined with parchment paper and bake in the oven at 356°F for 20 minutes.
Or place them in the air fryer at 374°F for 10 minutes.
When cooked, let them cool.
Scoop out the flesh with a knife or a spoon, being careful not to break the outer shell of the eggplant.
Collect the flesh in a bowl and add:
the ground meat, a small pinch of salt, the breadcrumbs, the chopped garlic and parsley, 5 torn basil leaves, the egg, parmesan, salt and pepper.
Mix as you would for meatballs.
Fill the eggplants with the mixture obtained.
Chop the fiordilatte and place only half of it on top of each eggplant.
Put the tomato purée in a pan with a pinch of salt and 1 tablespoon of oil.
Cook it for just 5 minutes. Then pour it on the base of the baking dish, add plenty of basil and arrange the eggplants on top.
Bake in the oven at 356°F for 10 minutes.
Or in the air fryer at 356°F for 7 minutes.
After this time, take the eggplants out and distribute the remaining provola on top.
Return them to the turned-off oven or to the air fryer drawer and leave until the second layer of provola has melted.
Serve only when cold. Here are the Diet Stuffed Eggplants ready to enjoy.
Cut the eggplants in half and on each half make diagonal cuts that cross each other without reaching the bottom.
Spread on each eggplant the seasoning made of oil, salt and oregano and place the eggplant halves in the Varoma (steaming tray).
Pour about 2 1/2 cups (600 ml) of water into the Thermomix bowl, close it, place the Varoma on top and steam for 20 minutes at Varoma temperature, speed setting: spoon (anticlockwise where applicable).
At the end of cooking, remove the Varoma carefully, empty the bowl and proceed with the filling.
With a spoon, as soon as the eggplants have cooled, scoop out and collect the flesh in a bowl.
In the bowl with the scooped flesh add:
the ground meat, a small pinch of salt, the breadcrumbs, the chopped garlic and parsley, 5 torn basil leaves, the egg, parmesan, salt and pepper.
Once the mixture is kneaded, fill all the eggplants. Once filled, place the eggplants back into the Varoma tray and close with the lid.
Now grate the cheese for 10 seconds at speed 5. Scrape down with a spatula and set aside. Rinse and dry the bowl.
Pour the tomato purée into the bowl now and add about 2/3 cup (150 ml) of water, a pinch of salt, some basil if available and a pinch of sugar.
Close the lid and place the Varoma on top. Cook for 15 minutes, anticlockwise, spoon speed.
After the time, open the Varoma lid, place bits of cheese on top of each eggplant, close the Varoma and continue cooking for another 5 minutes at 212°F (Varoma/100°C), anticlockwise, spoon speed.
At the end of cooking open the Varoma and let the eggplants cool slightly, then arrange them on a serving platter where you have spread the tomato sauce at the base.
Here are the Diet Stuffed Eggplants ready to serve