Ingredients
- 3 Chineses eggplant
- 3 tablespoons coconut oil (divideed)
- 1 pound ground beef (80/20)
- 3 eggs
- 1 stalk green onion (thinly sliced)
- 1 garlic clove (crushed)
- 1 ripe plum tomatoes (seeded and diced)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon red pepper flakes
- 2 teaspoons salt
- ¼ cup fresh cilantro (chopped)
- 3 teaspoons crushed pork rinds (optional)
Nutrition Info Per Serving
Serving Size
1 eggplant
Carbohydrates
11.5
g
Protein
34
g
Fat
49
g
Calories
626
Sometimes you just need tortang talong, but you are trying to keep it low carb. Thankfully, with our simple low carb tortang talong, you can enjoy the scrumptious taste of tortang talong, all while maintaining your low-carb lifestyle! After you make this simple recipe for low carb tortang talong with a few ingredients, you’ll never want anything else.
Instructions
- Broil or grill each eggplant on high until the skin is soft to the touch and browned throughout. Remove and set aside.
- In a bowl, beat the eggs and then set aside.
- Melt 1 tablespoon coconut oil in a non-stick skillet over medium-high heat. Saute green onions, garlic, and tomato until aromatic.
- Add garlic powder, onion powder, red pepper flakes, and salt. Stirring around the spices until the oil is infused with flavor, fragrant, and almost paste-like.
- Add ground beef. Cook until just about but barely cooked – as soon as a majority of the meat is no longer pink, remove from the pan and set aside.
- Make a slit in the middle of each eggplant, lengthwise. Push open to create a pocket. Using a fork, flatten and widen the sides. You want the eggplant to resemble a canoe.
- Using the same skillet (from cooking the ground beef), melt another tablespoon of coconut oil. Lay out one eggplant and spoon a third of the beef mixture into the pocket.
- Pour (or spoon) a third of the beaten egg onto the beef. You want enough egg to cover the meat with egg. Push towards the middle any egg that spills over the eggplant. Sprinkle with some chopped cilantro.
- Cover with a lid to set the eggs. Alternatively, you may tilt the pan and scoop the oil onto the egg/beef mixture to cook the eggs. Add more coconut oil as needed.
- Carefully and gently flip the eggplant, make sure to keep the egg/beef mixture in place. Continue to cook, approximately one minute.
- When the eggs are cooked and golden, flip and transfer to a platter. Repeat with the remaining two eggplants. To serve, sprinkle with remaining chopped cilantro and (optional) crushed pork rinds.