Description
A delicious Keto-friendly dish featuring eggplants stuffed with a flavorful mixture of Persian herbs and walnuts.
Ingredients
Scale
- 2 medium-sized eggplants
- 1 cup finely chopped walnuts
- 1 cup chopped fresh parsley
- 1 cup chopped fresh cilantro
- 1/2 cup chopped green onions
- 1/4 cup extra virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- Salt and freshly ground black pepper to taste
- 1/2 cup crumbled feta cheese (optional)
- 1 tablespoon fresh lemon juice
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the eggplants in half lengthwise and scoop out the insides, leaving about half an inch of flesh intact.
- Finely chop the scooped-out eggplant and set it aside.
- In a large frying pan, warm the olive oil over medium heat.
- Add the chopped eggplant flesh, walnuts, parsley, cilantro, green onions, cumin, coriander, turmeric, salt, and pepper to the pan.
- Cook the mixture for approximately 5-7 minutes, stirring occasionally, until the eggplant is soft and the herbs are aromatic.
- Remove the skillet from heat and mix in the lemon juice and feta cheese, if using.
- Arrange the hollowed eggplant halves on a baking tray and fill each half with the walnut and herb mixture.
- Press the filling down gently to pack it in.
- Bake in the oven for 25-30 minutes, or until the eggplants are tender and the tops are golden brown.
- Allow to cool for a few moments before serving. Enjoy warm or at room temperature.
Notes
- For an extra kick, consider adding a sprinkle of red pepper flakes to the filling.
- You can swap walnuts for pecans or almonds for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Persian
Nutrition
- Serving Size: 1 stuffed eggplant half
- Calories: 320
- Sugar: 2g
- Sodium: varies
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 10mg