Bacon Cheeseburger Stuffed Eggplant

Yep, you read that right. Bacon Cheeseburger Stuffed Eggplant. Think of stuffed peppers, but with more space to pack in cheese and bacon. This dish was a winner!

So we’ve all  done it – went grocery shopping when you’re hungry. That was us on Friday night. We ran errands then decided to check out Aldi’s; I’ve never been, but any grocery store that is getting a reputation of being a Whole Foods rival and costs 30% less than Walmart has my attention. We made our way through Aldi’s knocking off about half of our grocery list (loved Aldi’s, but they didn’t have everything that I needed), so we made our way to the local grocery store by our house. By this time I was starving, and my eyes were way bigger than my stomach and I bought the largest eggplants I could find.

I could totally eat this whole thing!” I thought to myself. Yeah, freaking, right. Starving Heather in the grocery store thought she was going to throw down on this recipe. Normal Heather on a Monday ate half of the half and had to throw in the towel. But I know it wasn’t just me, because Dylan could only make his way through half of a half as well, and he had just finished a crazy 800-calorie burning workout (yeah, it sucks that he can burn that many calories in a workout).

I also have to confess that the recipe calls for turkey bacon, but I used regular bacon. Honest mistake; I bought some of Aldi’s bacon to try – it’s completely hormone and antibiotic free – and when  I grabbed the package out of the fridge I mindlessly did so, and the label was similar enough to my Jennie-O turkey bacon that just opened it, started cooking, and realized it wasn’t turkey bacon. Not the worst mistake I’ve ever made, just keep that in mind when looking at the recipe/nutrition vs. the pictures; you can clearly tell it’s regular bacon (mmmmm, that fatty goodness though).

I’m also continuing on my ground turkey bandwagon and highly suggest you do too if you want to save some calories or need a break from the red meat. Honestly, you can’t even tell! And I am now using Heinz reduced sugar ketchup and it’s wonderful. I’ll put a link to it below so you see what it looks like and find it in your grocery store (or order from Amazon if you’re addicted to Prime like I am!).

With eight portions of this recipe we are going to have leftovers for dayyyyyyz on end, so seriously if there are just one or two of you, just buy one eggplant; I promise it’ll go a long way. And go enjoy some delicious bacon cheeseburger-ness without all the carbs of a bun!

Products I used:


COMMENT BELOW: Do you prefer ground turkey or ground beef and why?

Bacon Cheeseburger Stuffed Eggplant 3

Bacon Cheeseburger Stuffed Eggplant

Bacon Cheeseburger Stuffed Eggplant 2

Serves 344g

Bacon Cheeseburger Stuffed Eggplant

15 minPrep Time

45 minCook Time

1 hrTotal Time

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Ingredients

  • Two large eggplants
  • 2 lbs. ground turkey
  • 1/2 red onion, roughly chopped
  • 1 c. reduced sugar ketchup (I use Heinz)
  • 1/2 c. mustard
  • 1 c. shredded cheddar cheese
  • 12 slices bacon; 4 diced up, 8 reserved for the top of the eggplant
  • 8 slices of Gouda cheese

Instructions

  1. Preheat the oven to 350 degrees.
  2. Cut the eggplant in half, and scoop out the insides, leaving approximately 1/2? – 1? of the eggplant in each half.
  3. In a large pan cook the ground turkey and red onion until cooked all the way through.
  4. When finished, add the ground turkey and onion to a bowl with the four slices of diced bacon and the cup of shredded cheddar cheese, and mix together.
  5. Fill the eggplants with the mixture.
  6. Bake for 35 minutes, then top each eggplant with two slices of gouda and two slices of bacon.
  7. Bake for another 10 minutes, or until the gouda is melted. Enjoy!
Recipe Type: Meat

Notes

If you buy large eggplants, they're going to be very filling, and I recommend cutting each side in half; I promise that a quarter of an eggplant will be very filling!

6.6.15
http://creativelifeexplored.com/bacon-cheeseburger-stuffed-eggplant/

DIET TYPES:

  • Low carb/Atkins

Cheers,
Heather

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