Curry Stuffed Eggplant (Keto)

This curry stuffed eggplant (bharwa / bharvaan baingan) is ALL flavour!

A rich blend of Indian spices makes this dish so irresitible that even my son gobbled it up, and he doesn’t even like eggplant! 😂

Ingredients

1.5 lbs ground beef
3 medium eggplants
1/2 cup crushed tomatoes
1/4 cup onion, minced
2 Tbsp avocado oil
1 Tbsp extra virgin olive oil
1 Tbsp fresh ginger, minced
1 tsp cumin seeds
1 garlic clove, minced
Kosher salt, to taste
Fresh cilantro, for garnish

Curry spice mix
2 tsp garam masala
2 tsp chili powder
2 tsp paprika
2 tsp ground coriander
1/2 tsp ground turmeric

Raita (Indian yogurt sauce)
3/4 cup plain full-fat Greek yogurt
1/4 cup cucumber, grated
2 Tbsp water
Salt, pepper and cayenne, to taste

Yields: 6 servings**
Per serving*:
Calories: 314
Net carbs: 8
Protein (grams): 26
Fat (grams): 18

Prep time: 10 min
Cook time: 45 min
Total time: 55 min

* Net carbs and other nutritional information may vary based on brand used

** Counts only the stuffed eggplants with raita, considering that about 1/4 of meat curry mixture is saved for later use (see details in recipe)

Directions

Preheat oven to 400F.

Cut the eggplants in half lengthwise. Poke holes into their core with a fork, then rub the entire eggplant with the olive oil.

Transfer the eggplant halves to a baking sheet, peel down, and sprinkle them with a pinch of kosher salt. Bake for 30 min.

While the eggplants halves are roasting, prepare the curried beef. Heat the avocado oil and cumin seeds in a large skillet over medium-high heat.

Once the cumin seeds start to sizzle, add the onion, garlic and ginger. Sautee for 2-3 min, until slightly golden.

Add the curry spice mix and toast it for 1-2 min, until fragrant.

Add the ground beef and season with salt and pepper, to taste. Cook for 5-8 min, stirring often.

Once the ground beef has browned, add the crushed tomatoes and mix well. Remove from heat and set aside.

When the eggplants are done roasting, remove them from the oven. Scrap out the softened inside with a spoon, saving the flesh in a bowl.

Mash the eggplant flesh well, then stir it into the curried beef.

Use the curried beef and eggplant mixture to fill the hollowed out eggplants.

NOTE: I only use about 3/4 of the mixture to stuff the eggplants for this recipe. Refrigerate the extra, then use it to make stuffed zucchini boats, roll it up in low carb wraps or other.

Return the eggplants to the oven for another 15 min.

While the stuffed eggplants finish off in the oven, prepare the raita. Combine the ingredients in a bowl and stir well.

Once the eggplants are ready, pull them out of the oven. Drizzle each half with raita and garnish it with fresh cilantro.

Serve with your choice of side, such as a kachumber salad (see our Kachumber recipe), sliced cucumber, cauliflower or konjac rice, etc.

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Curry Stuffed Eggplant (Keto)

Yield: 6, counting only the stuffed eggplants with raita, considering that about 1/4 of meat curry mixture is saved for later use (see details in recipe)

Author: Georgiana Elias

Prep time: 10 MinCook time: 45 MinTotal time: 55 Min

This curry stuffed eggplant (bharwa / bharvaan baingan) is ALL flavour! A rich blend of Indian spices makes this dish so irresitible that even my son gobbled it up, and he doesn’t even like eggplant! 😂

Ingredients

• 5 lbs ground beef
• 3 medium eggplants
• 1/2 cup crushed tomatoes
• 1/4 cup onion, minced
• 2 Tbsp avocado oil
• 1 Tbsp extra virgin olive oil
• 1 Tbsp fresh ginger, minced
• 1 tsp cumin seeds
• 1 garlic clove, minced
• Kosher salt, to taste
• Fresh cilantro, for garnish

Curry spice mix

• 2 tsp garam masala
• 2 tsp chili powder
• 2 tsp paprika
• 2 tsp ground coriander
• 1/2 tsp ground turmeric

Raita (Indian yogurt sauce)

• 3/4 cup plain full-fat Greek yogurt
• 1/4 cup cucumber, grated
• 2 Tbsp water
• Salt, pepper and cayenne, to taste

Instructions

1. Preheat oven to 400F.
2. Cut the eggplants in half lengthwise. Poke holes into their core with a fork, then rub the entire eggplant with the olive oil.
3. Transfer the eggplant halves to a baking sheet, peel down, and sprinkle them with a pinch of kosher salt. Bake for 30 min.
4. While the eggplants halves are roasting, prepare the curried beef. Heat the avocado oil and cumin seeds in a large skillet over medium-high heat.
5. Once the cumin seeds start to sizzle, add the onion, garlic and ginger. Sautee for 2-3 min, until slightly golden.
6. Add the curry spice mix and toast it for 1-2 min, until fragrant.
7. Add the ground beef and season with salt and pepper, to taste. Cook for 5-8 min, stirring often.
8. Once the ground beef has browned, add the crushed tomatoes and mix well. Remove from heat and set aside.
9. When the eggplants are done roasting, remove them from the oven. Scrap out the softened inside with a spoon, saving the flesh in a bowl.
10. Mash the eggplant flesh well, then stir it into the curried beef.
11. Use the curried beef and eggplant mixture to fill the hollowed out eggplants.
12. NOTE: I only use about 3/4 of the mixture to stuff the eggplants for this recipe. Refrigerate the extra, then use it to make stuffed zucchini boats, roll it up in low carb wraps or other.
13. Return the eggplants to the oven for another 15 min.
14. While the stuffed eggplants finish off in the oven, prepare the raita. Combine the ingredients in a bowl and stir well.
15. Once the eggplants are ready, pull them out of the oven. Drizzle each half with raita and garnish it with fresh cilantro.
16. Serve with your choice of side, such as a kachumber salad (see our Kachumber recipe), sliced cucumber, cauliflower or konjac rice, etc.

Nutrition Facts

Calories

314

Fat (grams)

18

Net carbs

8

Protein (grams)

26

* Net carbs and other nutritional information may vary based on brand used