Stuffed eggplants diet recipe. The queen of the vegetables from my land is the eggplant.
Today I offer you a diet version of the recipe.
Usually, they are fried and then finished cooking in tomato sauce.
Today I want to present you my light version filled with lean ground meat, then cooked in two steps in the oven.
This is a complete and very tasty dish that should be prepared at least 1 hour before consumption, as it tastes better cold.
Furthermore, with any excess filling and sauce, you can season a fabulous pasta dish.

thought for you;

Difficulty: Very Easy
Cost: Cheap
Rest time: 1 Hour
Preparation time: 40 Minutes
Portions: 4
Cooking methods: Oven, Air Fryer, Microwave
Cuisine: Regional Italian
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

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2 round eggplants
10.5 oz veal (lean ground)
2.7 tbsp extra virgin olive oil
1 egg
3/4 cup breadcrumbs
1 clove garlic
1 bunch chopped parsley
3.5 oz mozzarella
1 1/3 lbs tomato sauce (rustic)
10 leaves basil

Tools

what we need to prepare the

Bowl
Cutting Board
Knife
Baking Dish
Oven

Preparation: Stuffed Eggplants Diet Recipe

Remove and cut the stem and leaves then split them in half.
With a pointed knife, make diagonal cuts and then cross them
In these cuts, put a little salt, pepper, and a drizzle of extra virgin olive oil.
In a baking dish lined with parchment paper, arrange the eggplants and bake in the oven at 356°F for 20 min.
or in an air fryer at 374°F for 10 minutes
When cooked, let them cool.
Then scoop them out with a knife or a spoon. Be careful not to break the eggplant externally.
Collect the pulp in a bowl and add:
the ground meat, a small pinch of salt, breadcrumbs, chopped garlic and parsley, 5 basil leaves torn into pieces, egg, parmesan, salt, pepper.
Knead as you do with meatballs.
With the stuffing obtained, fill the eggplants.
Chop the mozzarella and place only half on top of each eggplant.
Put the tomato sauce in a pan along with salt and 1 tablespoon of oil.
Cook it for just 5 minutes. Then pour it onto the base of the baking dish, add a lot of basil, and place the eggplants on top.
Bake in the oven at 356°F for 10 minutes.
or in an air fryer at 356°F for 7 minutes.
After the time has passed, take out the eggplants and top with the remaining mozzarella.
Put back in the turned-off oven or in the air fryer’s drawer and leave there until the second mozzarella has melted.
Serve only when they are cold. Here are the Stuffed Eggplants Diet Recipe ready.
cut the eggplants in half and in each half make incisions that cross each other without reaching the bottom
put the seasoning made of oil, salt, and oregano on each eggplant and place the eggplant halves in the steamer
put 600 ml of water in the jug, close it, and set the steamer on top, cook for 20 minutes on Varoma temperature, spoon speed
at the end of cooking, remove the steamer carefully, empty the jug, and proceed with the filling
using a spoon, as soon as the eggplants have cooled, scoop them out and collect the pulp in a bowl
in the bowl with the scooped pulp, add:
the ground meat, a small pinch of salt, breadcrumbs, chopped garlic and parsley, 5 basil leaves torn into pieces, egg, parmesan, salt, pepper.
mix the mixture and fill all the eggplants. Once filled, place the eggplants back in the steamer tray and close with the lid
now chop the cheese for 10 seconds at speed five. Then gather it with a spatula and set aside. Rinse the jug and dry it
pour the tomato sauce into the jug along with about 150 ml of water, a pinch of salt, and optionally some basil and a pinch of sugar.
close the lid and set the steamer on top, close the lid and cook for 15 minutes anti-clockwise spoon speed.
after the time has passed, open the steamer lid, put the cheese pieces on top of each eggplant, close the steamer, and continue cooking for another 5 minutes at 212°F anti-clockwise spoon speed.
at the end of cooking, open the steamer and let the eggplants cool slightly, then place them on a tray or serving plate where you have put the tomato sauce at the base.
Here are the Stuffed Eggplants Diet Recipe ready