We don’t eat as much at a meal as we once did when we were younger. So we often have some steak leftover for other uses. This week’s leftover steak went to the baby eggplant we bought at the farmer’s market this week. We both love eggplant, so just about anything I do with it is greatly enjoyed. This creation was no exception. This recipe is suitable for All phases of Atkins and Keto diet programs.
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3 T. bacon grease, or you could chop/fry 3-4 slices of bacon. (not included in protein count below)
3 oz. onion, chopped
2 oz. green bell pepper, chopped
¼ c. parsley, chopped
½ tsp. my homemade Montreal Steak Seasoning
2 slices my Gluten-Free Focaccia bread, crumbled (or equivalent of favorite low-carb bread)
1/8 tsp. salt
¼ c. heavy cream
3 six-oz. baby eggplant
12 oz. leftover steak, chopped (or use ground beef)
DIRECTIONS: Slice eggplant in halves lengthwise. Scoop out most of the flesh and chop into ½” dice. Preheat oven to 350º. Heat bacon grease in medium non-stick skillet. Saute onion and bell pepper until half tender. Add salt, steak, seasoning blend, and eggplant. Continue to saute until nearly tender but not breaking down. Add parsley, crumbled focaccia and cream. Stir. Place eggplant into baking dish with a little water in the bottom. Fill each with 1/6 of the mixture. Pop into hot 350º oven and bake for about 30 minutes or until shell flesh is tender with knife-tip test. Serve with a green or cucumber salad.
NUTRITIONAL INFO: Makes 6 halves, each contains:
23 g fat
6.95 g carbs, 3.23 g fiber, 3.72 g NET CARBS
20 g protein (more if you use whole bacon)
407 mg sodium