Eggplant Chiles Rellenos

Eggplant Chiles Rellenos is a delightful twist on a classic Mexican dish, featuring roasted eggplant stuffed with a flavorful blend of cheeses and spices. This low-carb version offers a satisfying and hearty meal without the extra carbs, making it perfect for those watching their intake.

Ingredients

• Medium eggplant - 1
• Mexican cheese blend (shredded) - 150 grams
• Cream cheese - 100 grams
• Fresh cilantro - 2 tablespoons, chopped
• Garlic powder - 1 teaspoon
• Cumin - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Olive oil - 1 tablespoon
• Low-carb tomato sauce - 200 grams

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplant in half lengthwise and scoop out the flesh, leaving about 1 cm of the shell intact.
3. Chop the scooped eggplant flesh and mix it in a bowl with the shredded Mexican cheese blend, cream cheese, chopped cilantro, garlic powder, cumin, salt, and black pepper until well combined.
4. Brush the outside of the eggplant halves with olive oil and place them cut side up in a baking dish.
5. Fill each eggplant half with the cheese mixture, packing it in tightly.
6. Spread the low-carb tomato sauce over the stuffed eggplant halves.
7. Cover the baking dish with aluminum foil and bake for 25 minutes.
8. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
9. Allow to cool for a few minutes before serving.

Nutrition

• Calories: 350
• Protein: 18 g
• Carbs: 15 g
• Fiber: 7 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 40 mg
• Total Fat: 25 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Eggplants are low in calories and high in fiber, promoting digestive health.
• The combination of cheese and eggplant provides a good source of protein and healthy fats.

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