Easy Keto Kofta-Stuffed Eggplant with Lemon Tahini

About This Recipe

These keto kofta-stuffed eggplant boats bring cozy Mediterranean flavor to your weeknight table. Juicy spiced beef or lamb is nestled into roasted eggplant and finished with a bright lemon–tahini drizzle. It’s naturally gluten-free, low carb, and easy to meal prep.

Ingredients

• 2 medium eggplants
• 3 tbsp olive oil, divided
• 1 lb (450 g) ground beef or lamb
• 1/2 small onion, grated and squeezed dry
• 3 garlic cloves, minced (divided)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/4 tsp ground cinnamon
• 2 tbsp fresh parsley, chopped, plus more to garnish
• Kosher salt and black pepper
• 4 tsp tahini
• 2 tsp fresh lemon juice
• 1–2 tbsp warm water (to thin the sauce)
• Optional: 1 tbsp toasted pine nuts; pinch of sumac or chili flakes

Instructions

1. Preheat the oven to 425°F (220°C). Line a sheet pan with parchment.
2. Halve the eggplants lengthwise. Score the flesh in a crosshatch, brush with 2 tbsp olive oil, and season with salt and pepper. Place cut-side down and roast 20–25 minutes until tender.
3. Make the kofta filling: In a bowl, combine ground beef or lamb, grated onion, 2 minced garlic cloves, cumin, coriander, smoked paprika, cinnamon, 1 tsp salt, and 1/2 tsp black pepper. Mix gently just to combine.
4. Heat 1 tbsp olive oil in a skillet over medium-high. Crumble in the kofta mixture and cook 4–5 minutes until browned and mostly cooked through. Stir in 2 tbsp chopped parsley; remove from heat.
5. Remove eggplants from the oven. Flip cut-side up and scoop out some flesh to form “boats,” leaving a 1/2-inch border. Chop the scooped flesh and fold it into the kofta mixture.
6. Fill the eggplant boats with the kofta mixture. Return to the oven for 10–12 minutes until sizzling and fully cooked.
7. Make the lemon–tahini sauce: Whisk tahini, lemon juice, the remaining minced garlic clove, a pinch of salt, and 1–2 tbsp warm water until smooth and pourable.
8. Drizzle the boats with sauce. Garnish with parsley, optional toasted pine nuts, and a pinch of sumac or chili flakes. Serve hot.

Keto Focus

Eggplant boats replace bread or grains for a low-carb base, while tahini and olive oil add satiating fats with minimal carbs. Each serving delivers about 7g net carbs, making this dish perfect for ketogenic and halal-friendly eating patterns.

Nutrition Facts (per serving)

• Calories: 530
• Protein: 24g
• Fat: 44g
• Total Carbs: 13g
• Fiber: 6g
• Net Carbs: 7g

Tips & Variations

• Use lamb for a richer, classic kofta flavor, or beef for a leaner take.
• Add chopped spinach or mushrooms to the filling for extra nutrients with minimal carbs.
• Spice swap: try ras el hanout or baharat for a different aromatic profile.
• Serve with cauliflower rice, cucumber-tomato salad, or a quick herb yogurt (keto: use full-fat, unsweetened).
• Air fryer option: roast eggplant at 375°F (190°C) for 12–15 minutes, stuff, then air fry 6–8 minutes more.
• Meal prep: assemble boats up to 2 days ahead; bake to finish before serving.
• Storage: refrigerate in an airtight container up to 4 days; reheat at 350°F (175°C) for 10–12 minutes.