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    You are in: Home / Greek / Mediterranean Stuffed Eggplant - Low Carb and Primal/Paleo Recipe
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    Mediterranean Stuffed Eggplant - Low Carb and Primal/Paleo

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    getfitkate's Note:

    This stuffed eggplant recipe is phenomenal and very versatile. Use the meat "stuffing" to fill mushrooms and bake for delicious party appetizers. It makes 4 servings... but you may just want to eat the entire recipe yourself. This is intentionally a low carb, high fat (LCHF) recipe. If you want to tone down the fat content, feel free to reduce the amounts of cooking fat used, or substitute olive oil. Enjoy!

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    Serves: 4


    stuffed ...

    Units: US | Metric


    1. 1
      Preheat oven to 400 degrees.
    2. 2
      In a cast iron skillet over medium high heat, cook ground meat in lard until well browned, scraping bottom with a wooden spoon periodically to avoid burning.
    3. 3
      In a large saucepan over medium heat, saute onions in butter, with a little salt, until translucent (about five minutes). Add chopped mushrooms. Cook until mushrooms have softened.
    4. 4
      Add onion and mushroom mixture to meat in skillet, and stir to combine. Add chopped eggplant to skillet, stir to combine. Add seasonings, raisins and almonds. When eggplant softens, add water to skillet, and deglaze bottom of the pan.
    5. 5
      Add olive oil to the empty saucepan. Lightly salt eggplant cavities, and place eggplant in the saucepan, cut side down. Cook eggplant this way for about 3-5 minutes. Flip eggplant, exposing cavities. Cook eggplant in a 400 degree oven for another 5 minutes. Remove eggplant from the oven.
    6. 6
      Add cheeses to the meat mixture and stir to combine. Check for seasonings, and add salt if necessary. Divide meat mixture evenly, and stuff into the 4 eggplant halves.
    7. 7
      Bake until delicious, golden brown, and bubbly, about 5 more minutes.
    8. 8

    Ratings & Reviews:

    • on January 29, 2014


      Good :). Baked the shells in olive oil and salt first. Ended up sautéing everything before baking. Appreciate the spices--so nice when the measurements are right and I salted to taste. The raisins were good. I did google if it was ok to eat eggplant skin and although the information cited pros and cons we did eat some. Enough for family of four with some left over. Thank you.

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    • on September 24, 2013


      Delicious! I did have to make a couple of alterations and so that's what I'm rating. Right now, one of us isn't eating cheese, so I left that out - thinking I could add it to the top later, if it needed it (it didn't) And I left out raisins because I don't much like raisins in main dishes.<br/>We were in a hurry, so instead of doing the eggplant shells in the skillet first, I baked them in the oven on an olive-oil coated pan.<br/>So all that said, we loved it. Wonderful taste and pretty easy too. I'll be making this again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 26, 2012


      This stuffed eggplant makes a really nice and delicious main dish. I used organic beef and smaller eggplants to ensure they would be nice and tender. The only suggestion I would make is to possibly add some tomato paste to the mixture to add a little more flavor. Will definitely make again. Made for Spring PAC, April, 2012.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Mediterranean Stuffed Eggplant - Low Carb and Primal/Paleo

    Serving Size: 1 (395 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 303.0
    Calories from Fat 166
    Total Fat 18.5 g
    Saturated Fat 7.0 g
    Cholesterol 29.4 mg
    Sodium 206.0 mg
    Total Carbohydrate 28.3 g
    Dietary Fiber 11.1 g
    Sugars 13.5 g
    Protein 11.1 g

    The following items or measurements are not included:

    meatloaf mixture

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