Aubergines Farcies

Aubergines Farcies are tender, stuffed eggplants filled with a savory mixture of ground meat, herbs, and spices, perfect for a low-carb lifestyle. This dish combines rich flavors with a light texture, making it a delightful side that pairs well with any meal.

Ingredients

• 2 medium aubergines (eggplants)
• 200 grams ground beef
• 50 grams grated Parmesan cheese
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 small tomato, diced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Steps

1. Preheat the oven to 180°C (350°F).
2. Slice the aubergines in half lengthwise and scoop out the flesh, leaving about 1 cm of flesh around the edges. Set the scooped flesh aside.
3. Brush the aubergine halves with olive oil, sprinkle with salt, and place them cut-side down on a baking sheet. Bake for 15 minutes.
4. In a skillet over medium heat, add olive oil and sauté the chopped onion and minced garlic until translucent.
5. Add the ground beef to the skillet and cook until browned. Stir in the diced tomato and reserved aubergine flesh, and season with oregano, thyme, salt, and pepper. Cook for another 5 minutes until the mixture is combined and heated through.
6. Remove the skillet from heat and mix in the grated Parmesan cheese.
7. Turn the baked aubergine halves over and fill them generously with the meat mixture.
8. Return the stuffed aubergines to the oven and bake for an additional 15-20 minutes until they are tender and golden on top.
9. Garnish with fresh parsley before serving.

Nutrition

• Calories: 380
• Protein: 30 g
• Carbs: 12 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 450 mg
• Cholesterol: 75 mg
• Total Fat: 25 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for ketogenic diets.
• Rich in fiber from aubergines, aiding digestion and promoting satiety.

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