Stuffed Eggplants
Beef and mozzarella add more complete protein and calcium, while eggplant gives volume without extra carbs. Bacon keeps the filling juicy and deeper in flavor, so the dish works well for a keto dinner.
Cut eggplant (300 g) in half lengthwise, score the flesh in a deep crosshatch pattern, brush with olive oil (30 g), and bake for 50 minutes at 180 degrees C until the halves are soft.
Meanwhile, grind beef (200 g) into mince. Slice bacon (30 g) and fry for 2-3 minutes, add the beef and cook for another 5-7 minutes, then season with table salt (3 g) and black pepper (1 g) and add tomato (120 g), diced small. Simmer the filling for 5 more minutes.
Scoop out part of the baked flesh, mix it into the filling, return everything to the eggplant halves, top with mozzarella (60 g), and bake for another 15 minutes until the cheese melts.
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