Low Carb + Vegan Stuffed Eggplant

Peace, family! It's not often that I'm at home on a Tuesday afternoon. I have this bizarre South Texas winter storm to thank. I never waste an opportunity to make a good meal, and today was no different. I'm in the middle of a temporary fast from all animal product (meat, cheese, eggs, butter - you get it), which can sometimes prove difficult when trying to remain keto. Luckily, this stuffed eggplant recipe is both low in carbs and vegan. You can easily top your stuffed eggplant with cheese, as shown in the photo. Let's get to it:


1 Eggplant (91g)

1 Tbsp Garden Vegetable Broth

2 Tsp Garlic

Sliced Mushroom (96g)

Gardein brand beefless crumbles (174g)

Fresh Basil (12g)

1 Tsp Olive Oil

1/4 Cup Unsweetened almond milk

Preheat oven to 350 degrees

I started by slicing my eggplant down the middle, then hollowing it out and placing the insides into a bowl. In a skillet, I cooked the beefless crumbles, mushroom, and eggplant (insides) until done. I then poured my mixture from the skillet, back into the eggplant skin. 

In my blender, I mixed the basil, almond milk, garlic, and olive until it developed into a creamy paste and poured this into my eggplant as well, before baking for 30 minutes. Per serving, this eggplant recipe amounted to:

Calories: 168

Fat: 5 grams

Net Carbs: 8 grams

Protein: 20.6 grams