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Recipe Overview
Eggplant is not only a versatile vegetable loved in various cuisines around the world, but it also plays a significant role in managing blood sugar levels. This “Eggplant Blood Sugar Drops Instantly” recipe is a perfect blend of taste and health benefits, making it a must-try for those looking to balance their blood sugar. The combination of baked eggplants with a savory filling of minced meat and vegetables, enhanced by a medley of spices, results in a dish that’s both nutritious and flavorful.
Ingredients
For the Eggplants:
- 4 eggplants
- 4-5 tablespoons of olive oil
- Paprika to taste
- Salt and pepper to taste
For the Filling:
- 500g lean minced meat (approximately 1.1 pounds)
- 3 tomatoes
- 1 red pepper, diced
- 1 onion, chopped
- 200ml water (approximately 3/4 cup plus 1 tablespoon)
- A drizzle of olive oil
- 25g tomato paste (approximately 2 tablespoons)
- 4 cloves garlic, minced
- Chili flakes (optional)
- Spices to taste
- Salt and pepper to taste
For Garnishing:
- 150g grated light cheese (approximately 1 1/2 cups)
- 2-3 sprigs chopped parsley
Preparation
1. Preparing the Eggplants
- Trim and Peel: Trim the eggplants and peel them on the sides. Cut them lengthwise into four slices.
- Season: In a small bowl, mix olive oil with paprika, salt, and pepper.
- Bake: Place the eggplant slices on a baking tray lined with parchment paper. Brush them on both sides with the flavored oil mix. Bake in a preheated oven at 200°C (392°F) for 30 minutes.
2. Preparing the Filling
- Tomato Puree: Roughly chop the tomatoes and blend them to obtain a smooth puree.
- Sauté Aromatics: In a non-stick pan, heat a drizzle of olive oil. Add the chopped onion and minced garlic. Sauté until golden.
- Cook Meat: Add the minced meat and cook until browned.
- Add Vegetables and Seasonings: Stir in the diced red pepper, followed by the blended tomatoes, tomato paste, chili flakes (if using), salt, pepper, and spices. Add water and simmer for 5 minutes.
3. Stuffing the Eggplants
- Layer: Transfer half of the baked eggplant slices to a baking tray. Top each slice with a portion of the cooked minced meat mixture.
- Cheese: Sprinkle grated cheese over the filling.
- Top and Repeat: Cover each filled eggplant slice with another slice of baked eggplant. Repeat the process with the remaining ingredients.
4. Final Cooking
- Bake: Bake the stuffed eggplants in the preheated oven for 15 minutes at 200°C (392°F).
- Garnish: Once cooked, garnish the stuffed eggplants with chopped parsley before serving.
Freezing Instructions
- Cool Down: Allow the stuffed eggplants to cool completely.
- Wrap and Pack: Individually wrap each stuffed eggplant slice in plastic wrap or aluminum foil. Place the wrapped slices in a freezer-safe container.
- Label and Freeze: Label the container with the date and freeze for up to 2 months.
- Reheat: To reheat, thaw in the refrigerator overnight. Reheat in a preheated oven at 180°C (356°F) for 15-20 minutes, or until heated through.
Nutrition Facts (Per Serving)
- Calories: 320
- Protein: 20g
- Fat: 20g
- Carbohydrates: 15g
- Fiber: 6g
- Sugar: 8g
- Sodium: 500mg
Serving Suggestions
This Eggplant recipe is versatile and can be enjoyed in various ways:
- Light Lunch: Pair it with a fresh green salad for a satisfying yet light meal.
- Hearty Dinner: Serve with a side of quinoa, brown rice, or whole grain pasta for a more substantial meal.
- Topping: Garnish with extra parsley and a sprinkle of grated light cheese for added flavor and visual appeal.
Final Thoughts
This eggplant recipe is more than just a delicious meal—it’s a health-conscious choice that supports blood sugar management. The combination of high-fiber eggplant, lean protein, and flavorful vegetables creates a dish that is both nourishing and satisfying. Whether you’re looking for a new dinner idea or a dish to impress guests, this recipe is sure to be a hit!
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