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+ servings

Tomato Beef Eggplants

Weight Watchers: 6pp
A beautiful low in fat and carbs meal that the whole family enjoys!
Refresh your Eggplants!
Prep Time7 mins
Cook Time55 mins
Total Time1 hr 2 mins
Course: Mains
Servings: 4 stuffed eggplants halves
Calories: 274kcal
Author: Karina - Cafe Delites


  • 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)


  • 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.


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


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