Baked Eggplant Boats

Baked Eggplant Boats are a deliciously satisfying low-carb Italian main dish, featuring roasted eggplant filled with a savory mixture of ground turkey, tomatoes, and Italian herbs. This dish offers a perfect balance of flavors while being healthy and hearty.

Ingredients

• Eggplant - 1 medium-sized
• Ground turkey - 250 grams
• Olive oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Canned diced tomatoes - 200 grams
• Italian seasoning - 1 teaspoon
• Parmesan cheese - 30 grams, grated
• Mozzarella cheese - 50 grams, shredded
• Salt - to taste
• Black pepper - to taste
• Fresh basil - for garnish

Steps

1. Preheat your oven to 200°C (400°F).
2. Slice the eggplant in half lengthwise and scoop out some of the flesh to create boats, leaving about 1 cm of flesh around the edges.
3. Sprinkle the insides of the eggplant halves with salt and let them sit for about 10 minutes to draw out moisture.
4. In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
5. Add ground turkey to the skillet, cooking until browned and fully cooked, about 5-7 minutes.
6. Stir in the canned diced tomatoes and Italian seasoning. Let the mixture simmer for 5 minutes, and season with salt and black pepper to taste.
7. Remove the skillet from heat and stir in half of the Parmesan cheese.
8. Rinse and pat dry the eggplant halves, then place them cut-side up on a baking sheet.
9. Fill each eggplant half with the turkey mixture, packing it lightly.
10. Top each filled eggplant with shredded mozzarella cheese and the remaining Parmesan cheese.
11. Bake in the preheated oven for 25-30 minutes, or until the eggplants are tender and the cheese is bubbly and golden.
12. Remove from the oven, let cool for a few minutes, and garnish with fresh basil before serving.

Nutrition

• Calories: 380
• Protein: 32 g
• Carbs: 12 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 85 mg
• Total Fat: 22 g
• Saturated Fat: 6 g
• Unsaturated Fat: 14 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in vitamins and minerals, particularly potassium and antioxidants from eggplant.

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