Description
A delicious and healthy Keto Persian Herb & Walnut Stuffed Eggplant recipe that is perfect for a low-carb diet.
Ingredients
Scale
- 2 medium eggplants
- 1 cup walnuts, finely chopped
- 1 cup fresh parsley, chopped
- 1 cup fresh cilantro, chopped
- 1/2 cup green onions, chopped
- 1/4 cup olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- 1/2 cup feta cheese, crumbled (optional)
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 375°F.
- Cut the eggplants in half lengthwise and scoop out the insides, leaving about 1/2 inch of flesh. Chop the scooped-out eggplant and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped eggplant flesh, walnuts, parsley, cilantro, green onions, cumin, coriander, turmeric, salt, and pepper. Sauté for about 5-7 minutes, until the eggplant is tender and the mixture is fragrant.
- Remove the skillet from heat and stir in the lemon juice and feta cheese, if using. Mix well to combine.
- Place the hollowed eggplant halves on a baking sheet. Spoon the walnut and herb mixture evenly into each half, packing it down gently.
- Bake in the preheated oven for 25-30 minutes, or until the eggplants are tender and the tops are golden brown.
- Let the stuffed eggplants cool for a few minutes before serving. Enjoy warm or at room temperature.
Notes
- For added flavor, try adding a pinch of red pepper flakes to the filling for some heat.
- You can also substitute the walnuts with pecans or almonds for a different nutty flavor.
- 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: 3g
- Protein: 10g
- Cholesterol: varies