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Keto Papoutsakia - stuffed eggplant

Apollonas Kapsalis
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Keto Mediterranean
Servings 6 people
Calories 251 kcal

Ingredients
  

  • 6 tbsp olive oil extra virgin
  • 1 medium spring onion organic
  • 3 small eggplants organic
  • 500 g / 17,6 oz mixed ground meat (beef, veal or lamb)
  • 6 whole cherry tomatoes
  • 1 tsp sea salt
  • 1 tsp oregano
  • 1 tsp garlic powder
  • 1 tbsp red paprika powder
  • 1 tsp cinnamon
  • 1/2 tsp black pepper
  • 1/2 tsp dried spearmint
  • 6 tbsp hard aged cheese grated

Instructions
 

  • Cut the eggplants in half and spoon the pulp out so that you get 6 "boats". Brush them with olive oil to prevent drying out. Chop the eggplant pulp and saute it together with chopped spring onion on a deep frying pan with 3 tbsp of olive oil.
  • When the vegetable is soft, add the minced meat and stir well. Add all the spices and pour in approximately 100 ml (half a cup) of water to create a nice and creamy sauce. When the meat sauce is ready, (5 minutes is enough) distribute the meat sauce into your eggplant boats. 
  • Top with grated cheese and cherry tomato slices. At this point, you can sprinkle some more oregano for decoration.
  • Bake in the oven at 160ºC (320ºF) for 20 minutes. let the Papoutsakia cool down a bit and serve while still warm. Decorate with fresh rosemary branches.
Keyword Keto Papoutsakia