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Home » Italian Recipes » Italian Stuffed Eggplant with Ground Veal

Italian Stuffed Eggplant with Ground Veal

May 3, 2018 by Angela Roberts 9 Comments

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Italian Stuffed Eggplant is a brand new low-carb recipe here at Spinach Tiger and new to me too!

It’s been my desire to bring you more Italian food like I did in the early days, and this is a keeper. I’m going to make it again tomorrow because veal and eggplant are wildly compatible. Don’t be afraid to make Italian food more often. This has no grains, is keto friendly.

I’ve been busy in the kitchen this week coming up with approachable, simple dinners that still provide joy for all the senses and to help encourage you and your family to cook together and stay joyfully connected.

Nothing bonds people more than good food, and Italian food has a special allure.

Easy Italian Stuffed Eggplant from Spinach Tiger #ItalianRecipe #eggplant

Italian Stuffed Eggplant from Spinach Tiger (Grain Free, Keto, Low-Carb, Paleo) #keto #easydinner #eggplantrecipe #italianrecipe

I’ve been enrolled in the masterclass for Alice Waters and I so resonate with her passion for cooking from the senses, not so much the recipe.

This stuffed eggplant just happened in the kitchen, as I began tasting and thinking through how to make the two ingredients (ground veal and eggplant) that I was focusing on work together.

Most of the time in the kitchen, I don’t start with any notes, but I will have mentally focused on what I want to accomplish. I wanted something new with ground veal. I had already made veal meatballs here with ricotta and mozzarella  and  pork and veal bolognese here   It was Retro Rose who suggested I stuff an eggplant.

Italian Stuffed Eggplant is Fast and Flexible

This entire dish takes about 30 minutes, but it will create those Italian flavored aromas that draw everyone into the kitchen.

I used ground veal, but you can change this up and use ground beef or add in some some ground pork. Some of you prefer ground turkey and that will work also. My mom add in some loose Italian sausage for extra flavor. I kept the spices simple using fennel powder and some Italian seasoning. Fresh herbs are best if you have them, and basil would be my preference.

While this is a fast and flexible recipe, there are things to consider when cooking with any ground meat.

Veal has amazing flavor, but can be dry because it’s lean and it’s usually packed tight. You will need to use your hands to loosen it up and soak it in some milk. I use the “milk” trick for almost all of my ground meat recipes, but especially the leaner meats.

Garlic loves eggplant, so I’m a little more generous than usual. Just be sure you do not brown the garlic. The rule is, if it browns, throw it out and start over. Better to lose a few cents than a few dollars in your food.

Low Carb Italian Stuffed Eggplant from Spinach Tiger #easydinner #lowcarbItalian #ketoItalian

Use medium sized eggs or beat your egg and add gently, perhaps not using it all. This is because there are no grains in this veal to soak it up. You can add in 1/2 cup breadcrumbs, but I’m keeping this grain free for all the gluten free, keto readers I have and because that’s how I eat it.

How to Prepare the Eggplant for Italian Stuffed Eggplant

There are three ways you can do this, and I chose the easiest and the way Alice Waters probably would.

I cut the eggplant lengthwise, scored it and placed flat down with a tiny bit of olive oil and sea salt. After about 20 minutes, give it a check. Some eggplant gets soft faster than others.

While the eggplant is in the oven, it’s time to mix  and cook the meat. Once the eggplant is cooked, it’s incorporated in with the meat. I would use about 2/3 to 1 pound of beef per eggplant. You may have some left over and you can put that in a small baking dish.

Italian Stuffed Eggplant with Ground Veal from Spinach Tiger

You can choose a number of ways to top the eggplant. Today, I chose cheese, but you could also top with panko or Italian breadcrumbs. I used about a tablespoon of tomato sauce, but you could simply slice some tomato, or skip it altogether.

You only need to bake it until until the cheese is melted.

You can also use fresh tomatoes and fresh mozzarella with a little basil for a caprese take.

Italian Stuffed Eggplant

Let me say this about eggplant and veal. It’s a remarkable combination of flavors. Veal is known for it’s flavor, and eggplant heightens that and brings moisture so this nearly melts in your mouth. I’ll soon be bringing you an Italian veal meatloaf and a new version of veal meatballs!

More Italian Recipes from Spinach Tiger

More Eggplant Recipes from Spinach Tiger

More Low-Carb/Keto Recipes from Spinach Tiger

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Italian Stuffed Eggplant from Spinach Tiger
Print Recipe
4.84 from 6 votes

Italian Stuffed Eggplant with Ground Veal

Italian Stuffed eggplant with ground veal can be a great lunch or dinner. With or without a topping of mozzarella cheese, veal loves eggplant.
Course: Entree
Cuisine: Italian
Servings: 4
Author: Angela Roberts

Ingredients

  • For Eggplant
  • 2 eggplants
  • sea salt
  • olive oil for brushing
  • For Veal
  • 1 pound ground veal
  • 1 teaspoon seasalt
  • 1 teaspoon black pepper
  • 1/3 cup milk
  • 1/2 cup chopped basil
  • 2 tablespoons chopped parsley
  • 1/3 cup grated pecorino romano or freshly grated parmesan I tend to use both
  • 1 teaspoon fennel powder Order Here
  • 1 egg
  • 1/2 onion chopped
  • 4 garlic cloves minced
  • For Stuffed Eggplant
  • 2 tablespoons tomato sauce optional
  • 1/4 cup mozzarella cheese
  • 1 tablespoons freshly grated parmesan cheese

Instructions

  • Heat oven to 400 degrees F.
  • Rinse eggplant and dry with clean towel.
  • Cut eggplant lengthwise. Leave stems on.
  • Score eggplant in cross hatch pattern, making sure not to cut into skin.
  • Season with salt. Brush with olive oil.
  • Place face down on baking sheet.
  • Bake eggplant for 20 minutes. Check to see how done it it. This will all depend on size. I baked mine for 30 minutes.
  • While eggplant is baking, cook veal.
  • Loosen veal with hands. Season with salt and pepper.
  • Mix in herbs, spices and egg.
  • In large frying pan, saute onion for five minutes until softened, but not browned. Add garlic, and be careful not to brown.
  • Add ground meat, making sure to break apart and cook on low until meat is cooked through, continuing to stir.
  • Take eggplant out of the oven. Cool for a few minutes.
  • Scoop out all insides of the eggplant, carefully, so as to not break the skin.
  • If there is excess water in the baking dish, use paper towel.
  • Add eggplant to the ground meet.
  • Top with tomato sauce, which is optional.
  • Top with some mozzarella cheese.
  • Bake for ten minutes or until cheese is melted.
  • Serve with grated parmesan cheese.
  • Active Prep time: 10 minutes
  • Cook Time: 30 minutes

Notes

I usually use a mixture of parmesan cheese and pecorino romano. The pecorino is a sheep's cheese, more tangy and salty. Parmesan is a cow's milk cheese. Only use high quality.

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo


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Filed Under: Beef, Diabetic Recipes, Easy Dinner Recipes, Gluten Free, Italian Recipes, Keto Recipes, Meat Recipes, Paleo Primal Tagged With: basil, eggplant, fennel powder, garlic, ground veal, mozzarella

« La Fritteda, Pasta with Fava Beans, Fennel, and Onions
Crushing on Nashville Mexican Restaurants »

 

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Comments

  1. revdl says

    August 21, 2019 at 6:15 pm

    this post is really amazing i really like

    Reply
  2. Rich says

    June 27, 2019 at 7:46 am

    5 stars
    Great recipe. Just tasted it… Fantastic. But, I think steps ( Steps 3 & 4 ) are out of order, and may confuse some. Shouldn’t it be, “Cut eggplant in half, THEN, crosshatch inside without cutting into skin”? Thank you for sharing your recipe. Very nice website.

    Reply
    • Angela Roberts says

      June 27, 2019 at 2:25 pm

      Thank You Rich. I fixed the recipe!

      Reply
  3. Bella says

    July 10, 2018 at 10:55 am

    5 stars
    Hey there again, Angela!

    I had to tell you about our anniversary dinner last night – absolutely fabulous, and my husband loved it! I followed your instructions (and thanks so much for the email regarding it) to the letter, and I am so very pleased to finally have mastered the ‘art’ of scooping out eggplant from it’s little cute shell! This recipe will definitely stay with me, and I’m really looking forward to sharing it with my girls. Their families will look forward to enjoying it as much as we do!

    Bella

    Reply
  4. Bella says

    June 21, 2018 at 7:07 am

    5 stars
    Angela, I don’t understand how to prepare the eggplant. I have tried in the past to ‘stuff’ eggplant, but have been unable to get the meat out of the skin without damaging the skin. Would you mind giving me detail on how it is done, please? My husband and I have discovered the fruit is delicious, and I would dearly love to know more!

    Thank you in advance,
    Bella

    Reply
    • Angela Roberts says

      June 21, 2018 at 7:19 am

      I’m not sure you can see the recipe. It’s in blue background.
      It gives directions. First you bake. Then cool enough to be able to scoop out the insides leaving the skin, about 1/4 to 1/8 inch, so you can then take that scooped out eggplant and mix it with whatever. In this case I used ground veal. I hope that helps.
      Angela

      Reply
  5. y8 says

    June 15, 2018 at 9:38 am

    5 stars
    Great recipe.I will try it at home . thanks

    Reply
  6. happy wheels says

    May 9, 2018 at 7:11 am

    5 stars
    This looks amazing! I will definately give it a try!
    I hope I will manage as I am not a great cook!

    Reply
    • Angela Roberts says

      May 11, 2018 at 9:17 pm

      You can do it. It’s a fairly easy recipe.

      Reply

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