• 3 eggplants
  • 1 small onion
  • 1 garlic clove
  • 1 carrot
  • 3 tbsp crushed tomato
  • 1 egg (or substitute for vegan version)
  • 150g organic minced beef (or textured soy)
  • 2 tbsp ground almonds
  • Extra virgin olive oil
  • Sea salt
  • Black pepper
  • Bay leaf
  • Turmeric
  • Oregano


Cut 3 eggplants in half lengthwise, sprinkle with sea salt, and let sit for 10 minutes. Rinse and drain. Steam or boil the eggplants until tender, then drain and scoop out the pulp, leaving the skins intact. Place the eggplant skins on a baking sheet brushed with olive oil.In a pan, sauté 1 small chopped onion and 1 minced garlic clove in extra virgin olive oil. Add 1 grated carrot, the eggplant pulp, 150g of organic minced beef (or hydrated textured soy for a vegan version), 3 tbsp of crushed tomato, salt, and bay leaf. Cook everything for about 15 minutes. Remove from heat, let cool slightly, and then add 1 beaten egg, black pepper, and oregano.Fill the eggplant skins with this mixture and sprinkle almond flour on top. Bake at 200°C (392°F) for about 20 minutes until the filling is firm. Serve with homemade tomato sauce.

This lighter version is lower in fat compared to the traditional method of frying, and they can be easily frozen for a quick meal ready in minutes.


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