Stuffed Eggplants

This lovely recipe will be the talk of the day when you make it. The best part about this dish is that you can keep it in the fridge for a couple of days. The taste will be even better. Add one scoop of Blackbelt WPC Plain Protein Powder for some extra proteins, sprinkle with cottage cheese or top with Greek yogurt. Enjoy!

Serves: 4

Preparation time: 15 minutes

Cooking time: 40 minutes


2 large eggplants

7 oz lean ground beef

1 large tomato, finely chopped

1 x 40 gram scoop Blackbelt WPC Plain Protein Powder

¼ cup extra virgin olive oil

2 tbsp toasted almonds, finely chopped

¼ cup fresh celery leaves, chopped

1 bay leaf, dried and crushed

1 tsp sea salt

¼ tsp freshly ground black pepper


Preheat the oven to 350 degrees. Line some parchment paper over a baking sheet and set aside.

Slice eggplants in half, lengthwise. Remove the flesh and transfer to a bowl. Add some salt and set aside for 10 minutes. Rinse and pat dry with a kitchen towel.

Grease a large skillet with two tablespoons of olive oil. Heat up over medium-high heat. Briefly fry the eggplant, for three minutes on each side and remove from the frying pan. Set aside.

Now add the ground beef into the same skillet. Stir-fry for ten minutes and add tomatoes. Mix well and simmer until tomatoes soften. Add the eggplant meat and the remaining ingredients. Cook for five minutes and remove from the heat.

Stuff the eggplant halves with this mixture. Transfer onto a baking sheet and bake for 15 minutes, or until lightly charred.

Optionally, sprinkle with some dried curd cottage cheese. Serve!

Nutrition information per serving: Kcal: 326, Protein: 24.4g, Total Carb: 19.8g, Dietary Fiber: 10.8g, Sugars: 9.9g, Fats: 18.2g