Spicy Low-Carb Eggplant with Beef and Tomatoes


I can't have the carbs, so this is good enough, but it would be nice served over white rice adding fresh corn.

Prep Time:
10 mins
Cook Time:
20 mins
Additional Time:
15 mins
Total Time:
45 mins
4 servings


  • ¼ pound cubed eggplant

  • ½ teaspoon salt

  • 1 pound ground beef

  • 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)

  • 1 large green bell pepper, chopped

  • 2 cloves garlic, minced

  • ½ teaspoon dried thyme

  • ½ teaspoon dried rosemary

  • ½ teaspoon chili powder


  1. Place eggplant in a bowl, sprinkle with salt, and add water to cover. Let stand for 15 minutes. Drain and pat dry.

  2. Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes.

  3. Reduce heat to low and add diced tomatoes and green chiles, eggplant, bell pepper, garlic, thyme, rosemary, and chili powder. Mix well, cover, and simmer until vegetables are tender, 15 to 20 minutes.

Cook's Note:

You can use mild or spicy RO*TEL(R).

Nutrition Facts (per serving)

269 Calories
18g Fat
7g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 269
% Daily Value *
Total Fat 18g 23%
Saturated Fat 7g 35%
Cholesterol 70mg 23%
Sodium 643mg 28%
Total Carbohydrate 7g 3%
Dietary Fiber 3g 9%
Total Sugars 2g
Protein 20g
Vitamin C 39mg 194%
Calcium 38mg 3%
Iron 3mg 14%
Potassium 462mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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