Vegetarian stuffed eggplant | Atkins Low Carb Diet

Ingredients

2 medium eggplants

1 1/2 tbsp olive oil

1/2 onion finely chopped

8 mushrooms roughly chopped

1 clove garlic minced

1/2 tsp dried parsley

1/2 tsp dried oregano

8 cherry tomatoes diced

1/2 cup mozzarella cheese shredded

handful fresh basil leaves shredded

Preparations:

Preheat the oven to 200°C.
Cut the eggplant in half, lengthways, and cut out the flesh, leaving about ¼” all around. Reserve the flesh for another use.
Brush the inside of the eggplant with olive oil and season with salt. Place on a baking tray and bake for 20 minutes.
Meanwhile, heat the olive oil in a pan. Add the onion and saute on medium heat until softened. Add the mushrooms, garlic, and herbs. Stir and cook until browned.
Spoon the mixture into the eggplant halves. Add the mozzarella cheese on top and cherry tomatoes
Season with salt and pepper. Bake the stuffed eggplants for 20 minutes. Garnish with fresh basil leaves, if desired.

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