Tomato Beef Eggplants

From my table to yours…

There’s really no other way to explain this beautiful plate! I guess I could start with low carb, high protein, low fat…but that’s all blah-blah *whatever* to me. Because those words don’t describe how deliciously delicious these really are.

If you’re not a huge fan of eggplant (like me), you will love these. Well, I’d like to think so anyway. I figured after having these, I will only ever eat eggplant covered in tomato something. That’s the way…uh-huh uh-huh..I like it…uh-huh uh-huh!

It’s kinda funny…over 30 and still learning stuff about myself I never knew.

Finger licking and lip smacking good. Sounds cliche I know, but I kinda need it to be! It’s the ultimate truth.

I’m gonna confess something here. None of us are huge eggplant fans. My husband and my 3 tornados..I mean kids — will generally turn their noses up on eggplant. Poor ol’ eggplants.

Stuffing them with meat though? And then pouring a sauce over them? It’s like WOW and KAPOW all in one.

What do I love even more? The Eggplants somehow absorb all the tomato juices, and when you bite into them, your mouth fills with so much warm tomato flavours that — for a moment you just close your eyes and savour every bite and mouthful.

Have you even seen the movie Ratatouille? If not…go get it. Because there’s a scene out of that where Remy sees fireworks.

I saw fireworks.

For a brief moment…I was Remy.

Sprinkle with Parsley and basil…and oh my foodness.

And so versatile…you could enjoy these with any of your favourite sides… Rice; potatoes; or just a simple and humble, fresh and crunchy capsicum/bell peppers salad. Which is exactly what we did.

Tomato Beef Eggplants

Weight Watchers: 6pp
A beautiful low in fat and carbs meal that the whole family enjoys!
Refresh your Eggplants!

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Prep: 7 minutes mins

Cook: 55 minutes mins

Total: 1 hour hr 2 minutes mins

Serves: 4 stuffed eggplants halves

Ingredients

• Serves 4
• Eggplants:
• 2 eggplants , cut in half horizontally (to make 4 halves)
• 1 tablespoon salt
• 500 g lean beef mince
• 1 onion , chopped finely
• 2 cloves garlic , minced
• 1 tomato , diced
• 2 tablespoons fresh parley , chopped
• 2 tablespoons fresh basil , chopped
• 2 tablespoons breadcrumbs
• 1 tablespoon vegetable stock powder (I love cooking with <a target="_blank" href="http://www.amazon.com/gp/search/ref=as_li_qf_sp_sr_tl?ie=UTF8&camp=1789&creative=9325&index=aps&keywords=vegeta&linkCode=ur2&tag=cafedeli-20&linkId=YV42TNZYJKRHLJNY">vegeta</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=cafedeli-20&l=ur2&o=1" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" />)
• 1 can <a target="_blank" href="http://www.amazon.com/gp/search/ref=as_li_qf_sp_sr_tl?ie=UTF8&camp=1789&creative=9325&index=aps&keywords=condensed%20tomato%20soup&linkCode=ur2&tag=cafedeli-20&linkId=7YETEKH7B4HKNCK3">condensed tomato soup</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=cafedeli-20&l=ur2&o=1" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> or your favourite pasta sauce
• 1 tablespoon breadcrumbs (extra)
• 1 tablespoon chopped parsley (extra for sprinkling on top)
• 1 tablespoon chopped basil (extra for sprinkling on top)

Instructions

• Preheat oven 180C | 356F.
• Scoop out the flesh of the eggplants, leaving an inch width of a shell. Sprinkle salt on to the eggplant shells. Set aside.
• Chop eggplant flesh finely. Combine it in a bowl with the beef mince, onion, garlic, tomato, parsley, basil, breadcrumbs and stock powder.
• Wash salt off eggplants, and dry them well.
• Cover base of baking dish with foil.
• Pour 1/2 the can or jar of tomato soup/pasta sauce into tray. Place eggplants into baking dish (meat side up).
• Pour remaining soup/sauce over the tops.
• Sprinkle eggplants with additional breadcrumbs.
• Cover tray with foil and place into oven to cook for 45 minutes.
• After cook time, remove foil off tray and change oven settings to grill/broil eggplants for a further 5 – 10 minutes or until tips are crispy and golden.
• Spoon tomato sauce over eggplants and top with extra herbs before serving.

Notes

I use breadcrumbs for these guys, but you can use almond meal or ground oats if you wish!

Nutrition

Calories: 274kcal | Carbohydrates: 24g | Protein: 30g | Fat: 7g | Fiber: 9g