Delicious Syn Free Stuffed Eggplant with ground beef in a delicious tomatoey sauce topped with ricotta and mozzarella - heavenly.
Are you one of those people that often struggle with getting enough vegetables on your plate? One of the great ways to serve up delicious healthy vegetables is to stuff them with some delicious protein and top with cheese and these Syn Free Stuffed Eggplant with Ground Beef are absolutely amazing.
I've been adding ricotta to my shopping carts most weeks nowadays, it's an amazing cheese to use as one of your Healthy Extra A choices, especially in recipes like:
- Syn Free Baked Garlic Mushroom and Ricotta Pasta
- Roasted Butternut Squash Ricotta Lasagne
- Syn Free Ricotta and Spinach Stuffed Pasta Shells
So when I decided to bake and stuff an eggplant (aubergine), that I had to use up, I knew ricotta on top would be the perfect way to complete the dish.
Really this would be amazing stuffed with all kinds of different fillings from vegetarian based to chilli, chicken, whatever you feel like. But I choose to make an amazing spicy ground beef. Then once the eggplant was part baked, I scooped out some of the flesh to make a hollow boat, chopped up that flesh and adding that into the beef mixture too. Yummy!!
If you love eggplant (aubergine), there are heaps of other recipes on the blog featuring this delicious speed vegetable
- Roasted Aubergine and Tomato Soup with Parmesan Croutons
- Aubergine, Courgette, Sweet Potato and Lentil Curry
- Low Syn Aubergine Lasagne
- Chicken and Eggplant Curry
- Syn Free Roasted Vegetable Gratin
- Spicy Eggplant and Tomato Soup
- Low Syn Moussaka Meatballs
- Mediterranean Layered Bake
- Hoisin Eggplant and Edamame
- Eggplant and Pork Timbale
- Low Syn Moussaka
or head on over to my FULL RECIPE with over 800+ delicious Slimming World Recipes, all fully searchable by meal type, ingredients, syn value etc.
This Stuffed Eggplant with Beef and Ricotta would be perfect served just as it is with mixed green salad or for a more filling meal I went for some sauteed garlic spinach and this amazing Syn Free Mashed Potatoes.
How can I add a ⅓ speed foods to this Stuffed Eggplant with Beef and Ricotta?
As eggplant is the true star of this dish, the speed foods are totally covered, so if you want those syn free chips with this, go ahead. But you can never have enough speed foods, so feel free to add even more to your plate if you like.
What Kitchen Items do I need to make this Stuffed Eggplant with Beef and Ricotta?
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Syn Free Stuffed Eggplant with Beef and Ricotta
Prep
Cook
Total
Yield 2 Servings
Delicious Syn Free Stuffed Eggplant with ground beef in a delicious tomatoey sauce topped with ricotta and mozzarella - heavenly
Ingredients
- 1 large eggplant/aubergine, stem removed and halved
- 250g of extra lean ground beef
- 1 small onion, finely chopped
- 1 small carrot, finely chopped
- 2 cloves of garlic, crushed
- 2 tsp of paprika
- 1 tsp of oregano
- ½ tsp of coriander
- pinch of cayenne
- 2 tbs of tomato paste (puree)
- ½ cup/120ml of beef stock
- 90g of ricotta - 1 HEa
- 50g of mozzarella, grated - 1 HEa
- cooking oil spray
- salt and black pepper
- fresh chopped parsley
Instructions
- Preheat oven to 200c/400f
- Season eggplant (aubergine) with some salt and black pepper. Spray the flesh side with cooking oil spray.
- Place flesh side down on a baking sheet line with parchment paper and bake in the oven for approx 30-35 mins until the eggplant is softened.
- While the Eggplant is baking in the oven, Spray a frying pan over a medium high heat with some cooking oil spray. Add the onion and fry until softened.
- Add in the ground beef, carrot and garlic and fry until the beef is browned.
- Add in the spices/seasoning, tomato paste and stock and simmer for 10 mins.
- Once the eggplant is ready, scoop out some of the flesh to create hollow boats. Chop up the remove flesh and stir this into the beef mixture. Season as needed with some salt and black pepper.
- Spoon the mixture into the eggplant halves. Top evenly with the ricotta and mozzarella.
- Add to an oven proof dish and cover with foil, baked for 20 mins, then remove the foil, sprinkle with chopped parsley and bake for uncovered for 10 more mins.
- Serve and enjoy!!
Notes
This recipe is gluten free, Slimming World and Weight Watchers friendly
- Extra Easy - 1 HEa per serving
- Original/SP - 1 HEa per serving
- WW Smart Points - 8 per serving
*suitable for freezing
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Courses Main
Cuisine Mediterranean
Nutrition Facts
Serving Size 1 serving
Amount Per Serving | ||
|---|---|---|
Calories 420 | ||
% Daily Value | ||
Total Fat 17.1 g | 26% | |
Saturated Fat 8.9 g | 45% | |
Cholesterol 116 mg | 39% | |
Sodium 524 mg | 22% | |
Total Carbohydrates 28.8 g | 10% | |
Dietary Fiber 9.6 g | 38% | |
Sugars 14.8 g | ||
Protein 42.7 g | 85% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
If I wanted to prep this in the middle of the day, a few hours before dinner, would I be best to just make the filling or could I bake the aubergine then too? I don’t cook with aubergine’s very often - would it go all limp and soggy if left in the fridge after baking?
Do you think this would work with peppers instead of aubergine?
yes I think it will, but you won't want to cook the peppers for as long.
This was really lovely, and easy enough for my husband to make (he is trying to get more comfortable with cooking, first time he has cooked aubergine).
Will definitely make again as super tasty.