Syn Free Stuffed Eggplant with Beef and Ricotta




Yield 2 Servings

Delicious Syn Free Stuffed Eggplant with ground beef in a delicious tomatoey sauce topped with ricotta and mozzarella - heavenly



  1. Preheat oven to 200c/400f
  2. Season eggplant (aubergine) with some salt and black pepper. Spray the flesh side with cooking oil spray.
  3. 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.
  4. 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.
  5. Add in the ground beef, carrot and garlic and fry until the beef is browned.
  6. Add in the spices/seasoning, tomato paste and stock and simmer for 10 mins.
  7. 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. 
  8. Spoon the mixture into the eggplant halves. Top evenly with the ricotta and mozzarella.
  9. 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. 
  10. Serve and enjoy!!


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


Saturated Fat 8.9 g


Cholesterol 116 mg


Sodium 524 mg


Total Carbohydrates 28.8 g


Dietary Fiber 9.6 g


Sugars 14.8 g

Protein 42.7 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by Slimming Eats - Weight Watchers and Slimming World Recipes at