Keto stuffed aubergines with beef mince

Keto stuffed aubergines with beef mince, passata and mozzarella: savoury, hearty and an easy everyday bake.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 30 min
• Total time: 40 min
• Calories: 480 kcal per serving
• Protein: 36 g
• Fat: 32 g
• Carbs: 10 g

Ingredients

• 2 aubergines
• 300 g beef mince
• 1 tin of passata
• 100 g mozzarella
• 1 tbsp olive oil
• 1 tbsp oregano

Method

You’ll need: oven · frying pan · baking dish · chopping board · knife · wooden spoon

1. Halve the aubergines lengthways and carefully scoop out the flesh with a spoon. Finely chop the flesh and set the halves aside for a moment.
2. Heat the olive oil in a frying pan and fry the beef mince briskly until browned. Add the chopped aubergine flesh and cook briefly.
3. Stir in the passata and oregano and let everything reduce for a few minutes until the filling is thick. Season to taste with salt and pepper.
4. Place the aubergine halves in a baking dish and fill them with the mince and tomato mixture. Scatter the mozzarella over the top.
5. Bake in the oven at 200 °C (180 °C fan) for 25–30 minutes until the aubergines are soft and the mozzarella is golden brown. Leave to rest briefly so the filling sets.
6. Arrange on plates and serve warm. A green salad dressed with olive oil goes very well with it.

Good to know

One of those oven dishes that looks like something special without much effort. Savoury, juicy and just right when you want to keep things simple.

Swaps

Beef mince → lamb mince (a stronger flavour); mozzarella → feta made from sheep's or goat's milk (saltier and tangier); passata → finely chopped fresh tomatoes (less processed, a bit more bite); olive oil → ghee (heat-stable and aromatic)

Allergens

Gluten-free, but contains milk (mozzarella). Usually fine for children if seasoned gently; in pregnancy, make sure the beef mince is cooked right through and the cheese is made from pasteurised milk.