Karniyarik (Eggplant with Ground Meat) Keto Style

Ingredients

• 2 Large Eggplants
• 1 lb Ground Beef
• 1 can (14.5 oz) Diced Tomatoes
• 1 medium, diced Onion
• 1 medium, diced Green Bell Pepper
• 3 cloves, minced Garlic
• 2 tablespoons Tomato Paste
• 3 tablespoons Olive Oil
• 1 teaspoon Dried Oregano
• 1/2 teaspoon Red Pepper Flakes
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/2 cup Shredded Mozzarella Cheese

Instructions

1. 1Preheat oven to 375°F (190°C).
2. 2Cut eggplants in half lengthwise. Score the flesh in a crosshatch pattern, being careful not to cut through the skin. Brush with olive oil and season with salt and pepper.
3. 3Bake eggplants cut-side up for 30 minutes, or until softened.
4. 4While eggplants are baking, heat remaining olive oil in a large skillet over medium heat. Add onion and bell pepper and cook until softened, about 5 minutes.
5. 5Add ground beef and cook, breaking it up with a spoon, until browned.
6. 6Stir in garlic, tomato paste, diced tomatoes, oregano, red pepper flakes, salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.
7. 7Remove eggplants from the oven. Use a spoon to scoop out some of the flesh, creating a well. Be careful not to puncture the skin.
8. 8Fill each eggplant half with the ground beef mixture.
9. 9Sprinkle with shredded mozzarella cheese.
10. 10Return to the oven and bake for 15-20 minutes, or until the cheese is melted and bubbly.
11. 11Let cool slightly before serving.

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