Enjoy this keto Greek stuffed eggplant for a taste of summer. Baked eggplant is stuffed with a mixture of tomatoes, olives, garlic and Feta cheese for a hearty low carb and gluten-free vegetarian dinner.
Colourful and full of fresh flavour, this low carb stuffed eggplant makes a hearty vegetarian dish. If you have small eggplants, these could be served as a delicious side dish too.
Is eggplant a low carb vegetable?
Eggplant (also known as aubergine) is a great low carb vegetable with just 3g net carbohydrates per 100g serving. High in fiber and low in fat, eggplant makes a great vegetarian alternative to meat with the right seasonings.
How To Make Greek Stuffed Eggplant
This easy eggplant dish is baked in 30 minutes and can also be made ahead. Pop it in the oven, go about your business and dinner is soon ready.
- Eggplant - I used a medium plump eggplant. The size will vary the nutritional values.
- Garlic cloves - You can never use enough! The recipe says 2 cloves but double it for more flavor.
- Cherry tomatoes - any other tomatoes could be used. I like the shape of the sliced small tomatoes for this dish.
- Black olives - Pitted Kalamata olives are recommended.
- Red onion - This could be replaced with shallots or white onions.
- Red pepper - Adds colour to this dish, it could be omitted to reduce the carbs slightly.
- Feta cheese - Firm and cut into cubes and a source of vegetarian protein.
- Oregano & Thyme - Greek herbs or use Italian seasoning.
- Fresh basil - This really does flavour the dish. Dried would not be the same.
How to Make this Vegan
To make this a low carb vegan dish, omit the Feta cheese. Chopped nuts could be used as a protein replacement such as walnuts or almonds. Even cubes of seasoned tofu could be used.
Do you eat the skin of stuffed eggplant?
Eggplant skin is edible when baked so could be eaten. It's a matter of choice but personally I rarely eat it. Larger eggplants seem to have tougher skins but it might be the one's we get here.
Season and oil the eggplant before stuffing to give the eggplant skin extra flavour if you want to eat it.
The cherry tomatoes can be replaced with tomato paste (check the sugar content) or low carb tomato sauce.
Add chopped walnuts for a crunchy topping.
Swap the Feta cheese with Goats cheese, or top with mozzarella cheese for an extra cheesy dish.
Frequently Asked Questions
This dish reheats easily. Pop it in the oven for 5-10 minutes until the mixture has heated through. You may want to cover it with foil when reheating it to prevent it becoming too dry.
Keep any leftover baked eggplant in an airtight container in the refrigerator. It should last two to three days.
More low carb vegetarian main dishes
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Greek Stuffed Eggplant
- 1 eggplant
- 2 cloves garlic peeled & chopped
- ½ red onion finely chopped
- 8 cherry tomatoes sliced in half
- 8 black olives kalamata preferred
- 1 red pepper chopped
- 4 oz Feta cheese cut into chunks or crumbled
- 1 teaspoon oregano
- 1 teaspoon thyme
- ¼ cup basil, fresh chopped
- 3 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- Preheat the oven to 180C/350F degrees.
- Slice the eggplant in half lengthways leaving the stem intact.
- With a small sharp knife, cut a border inside each eggplant about ½-1cm thick. Score the flesh inside the border to help scoop it out.
- Scoop out the eggplant flesh with a small spoon so that you have 2 shells. Place them aside in a baking dish. Chop the scooped out eggplant.
- In a medium pan or skillet, heat the oil and cook the onion and garlic on a medium heat for 5 minutes until soft.
- Add the eggplant chunks and cook for a further 5 minutes.
- Add the cherry tomatoes, red pepper and seasoning. Cook for 2-3 minutes.
- Remove the eggplant mixture from the heat and stir in the black olives, fresh basil and feta cheese.
- Spoon the mixture into the eggplant shells and bake for 25-30 minutes.
YOUR OWN NOTES