This keto pepperoni pizza stuffed eggplant dish is out of this world delicious! Combining eggplant with pepperoni pizza is a winning comfort food combination!
I absolutely love this keto pepperoni pizza stuffed eggplant! Eggplant is one of those foods I’ve eaten and liked but didn’t know I loved it until I made this dish. And this is even more impressive since I don’t typically eat pepperoni pizza. I hope you’ll enjoy this delicious dish as much as I do!
Let’s talk about our homemade sauce!
I love making my own sauces for recipes. This way I know exactly what is in the sauce and can control the carb count. For this sauce, we combine just a few ingredients; but the outcome is delicious. We start with a can of diced tomatoes. To it, we add Italian seasoning, keto sugar, salt, and pepper. Stir to combine all the ingredients and you have your sauce! Half of our sauce will be spread across the bottom of our baking dish. The other half goes into the mixture we’re stuffing our eggplants with. If you would like more sauce to pour over your cooked eggplant, simply double the sauce ingredients and simmer the extra sauce in a saucepan on the stove during the last 20-30 minutes of baking your eggplant.
What other ingredients go into this keto pepperoni pizza stuffed eggplant dish?
I used 2 medium eggplants for this dish. Since I wanted to keep this low carb, after scooping out the pulp, I only added one cup of diced pulp to our stuffing mixture. The rest can be refrigerated and used in another recipe. Diced green and red peppers along with some diced onions give our dish awesome color, flavor, and texture. I used regular pepperoni, made from a combination of beef and pork, for my dish. You can substitute turkey pepperoni if you’d like. For the cheese, I used Monterey Jack. If you’d like, you could substitute any good melting cheese or combination of cheeses for your dish. Some good options would include cheddar, colby, gouda, mozzarella, or even Swiss cheese.
Do you have any tips for making this keto pepperoni pizza stuffed eggplant dish?
This is a fun and easy dish, but I do have some recommendations so yours will turn out perfectly every time. First, when you’re scooping out the flesh of your eggplant, you’ll want to leave about ½ inch border of eggplant to make a boat. This will help ensure your boat will hold its shape when baked with the filling. Next, I prefer to cut my pepperoni into fourths, but if you’d like bigger pieces, you can cut yours in half. After your eggplant dish has baked for 30 minutes, you’ll want to brush some olive oil over the edges of your eggplant and add the remaining cheese evenly over your eggplant. Last, you’ll know your eggplant is done when the skin can easily be pierced with a fork. This dish can be served as main dish or as a side dish. It would also make a fun appetizer!
Here are some keto dishes you could serve alongside this stuffed eggplant!
Caesar Salad with Keto Croutons
Creamy Keto Cauliflower and Smoked Gouda Soup
Keto Roasted Tomato Basil Soup
Helpful Hints:
*When scooping out the flesh of your eggplant, you’ll want to leave about ½ inch border around the skin of your eggplant.
*You can substitute any good melting cheese for the Monterey Jack cheese if you’d like.
Main Kitchen Equipment and Utensils:
- Small mixing bowl
- 13×9 inch baking dish
- Medium skillet
Splash of Encouragement:
***Have fun in the kitchen trying new foods and different combinations of foods***
Keto Pepperoni Pizza Stuffed Eggplant
This keto pepperoni pizza stuffed eggplant dish is out of this world delicious! Combining eggplant with pepperoni pizza is a winning comfort food combination!
Ingredients
- 1 (14.5 ounce) can diced tomatoes
- 1 teaspoon Italian seasoning
- ¼ teaspoon granulated sugar substitute (Swerve)
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 medium eggplants
- 2 tablespoons olive oil, divided
- ⅓ cup diced green peppers
- ⅓ cup diced onion
- ⅓ cup diced red peppers
- 5 ounces pepperoni, quartered
- 2 cups shredded Monterey Jack cheese, divided
Instructions
1. Pre-heat oven to 375 degrees.
2. In a small mixing bowl, add diced tomatoes, Italian seasoning, sugar, salt, and pepper. Stir to combine.
3. Place ¾ cup diced tomato mixture into a 13x9 inch baking dish and spread evenly over bottom of dish. Set aside.
4. Cut eggplant in half lengthwise. Scoop out pulp of eggplant, leaving ½ inch border around skin. Dice 1 cup of pulp and set aside. Discard or save remaining pulp for another use. Place eggplant, cut side up, into baking dish.
5. In a medium skillet, over medium heat, add 1 tablespoon olive oil. When olive oil is hot, add peppers and onion. Saute for 4 minutes.
6. Add diced eggplant to skillet and saute for 4 additional minutes.
7. Add pepperoni, reserved ¾ cup of diced tomato mixture, and 1 cup shredded cheese to skillet. Simmer until cheese is melted.
8. Fill eggplant with pepperoni mixture, evenly distributing between eggplants.
9. Bake for 30 minutes. Remove from oven. Brush remaining tablespoon olive oil over ½ inch outer rim of eggplants. Sprinkle with remaining cup of cheese evenly over eggplants.
10. Bake for 10-20 more minutes, or until eggplant skin can be easily pierced with a fork.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 267Total Fat: 21gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 42mgSodium: 543mgCarbohydrates: 8gNet Carbohydrates: 6gFiber: 2gSugar: 4gProtein: 11g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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