By Lisa MarcAurele · · 31 Comments
Need a quick weeknight meal? This simple low-carb and gluten-free eggplant tomato ground beef skillet recipe is simple and delicious. It's also budget friendly.
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What do you grow in your summer garden? We typically grow tomatoes, cucumber, yellow squash, zucchini, green peppers, and eggplant.
Eggplants are one of my favorites and they are perfect for low carb diets. This summer, we planted an Asian variety of eggplant that has been bearing fruit like crazy.
It's give us a countless number of the smaller eggplants while our traditional eggplant plant only produced two eggplants so far. I wanted to share this eggplant tomato ground beef skillet recipe on the blog because it's the easiest way I've found to use up our Asian eggplants.
I cook a lot of easy ground beef skillet recipes throughout the year. We all know that grass fed beef is the best, but I don't buy it because we stock our freezer with ground venison burger meat.
So, technically, my dishes aren't really ground beef because I use ground venison instead. However, you would never be able to tell the difference and venison is wild game meat that is usually healthier than most farm raised meat.
I like to sprinkle salt on the chopped eggplant and then cook it up in a little olive oil until it softens. I find it has the most flavor when cooked up separately first.
While the eggplant is cooking, I'll chop up the tomatoes. My husband and son always go overboard with the tomato plants so I sometimes just keep cutting up what will fit in the pan. However, a good amount for this recipe is about two cups.
Once the eggplant is cooked, I'll brown the ground beef venison in the same skilletwith a little minced garlic. I love ground meat because it cooks up so fast which makes it perfect for weeknight meals.
Once the meat has browned, I add the eggplant and tomato and then sprinkle on some liquid aminos. I used to use soy sauce, but now I use the liquid aminos because most regular soy sauce contains wheat and gluten.
If you add too many tomatoes, the dish will become soupy. I typically cook this eggplant tomato ground beef skillet dish in the pan until the liquid has been reduced. My favorite way to serve this is on top of cauliflower rice, but it's also delicious by itself.
If you love this quick ground meat skillet dish, check out some of these other keto beef recipes too!
- Japanese hamburger steak is a zesty Asian inspired meat patty that cooks up in 30 minutes or less.
- Keto pot roast slow cooks for meat that is juicy and tender every time. It's perfect served with mashed cauliflower for a traditional comfort meal.
- Air fryer steak is a great way to cook beef without using a skill, grill, or oven. It's also super fast as it cooks up within 15 minutes.
- Pepper steak is a quick and easy stir-fry skillet dish that is great for busy weeknight dinners.
- Ground beef squash is another super easy skillet recipe for garden veggies.
Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
Recipe
Eggplant Tomato Ground Beef Skillet
4.63 from 35 votes
Need a quick weeknight meal? This simple low carb gluten free eggplant tomato ground beef skillet recipe is simple and delicious. It's also budget friendly.
Prep Time:10 minutes mins
Cook Time:20 minutes mins
Total Time:30 minutes mins
Course: Main Course
Cuisine: American
Print Pin Review Recipe Save Recipe
Servings: 6 servings
Calories: 209
Video
Ingredients
- 1 medium eggplant diced
- 1 tablespoon olive oil
- ¼ teaspoon salt
- 1 pound ground beef
- 2 cloves garlic minced
- 2 cups tomato coarsely chopped
- 1 tablespoon soy aminos or gluten free soy sauce
US Customary - Metric
Instructions
Sprinkle eggplant with salt and sauté in olive oil until softened. Set aside.
Cook ground beef with garlic until meat is browned.
Add eggplant and tomato to ground beef. Stir in soy aminos. Cook until liquid is reduced.
Serve alone or over cauliflower rice.
Notes
Makes 6 servings
Nutrition per serving: 2.1g net carbs
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Calories: 209 | Carbohydrates: 6.3g | Protein: 15.7g | Fat: 13.8g | Sodium: 311mg | Fiber: 4.2g
Additional Info
Net Carbs: 2.1g | % Carbs: 4.3% | % Protein: 32.1% | % Fat: 63.6% | SmartPoints: 5
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
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Reader Interactions
Comments
Elizabeth Donaldson
We LOVED it!! Made just as printed. Could of course tweak it, but really good as is.Reply
William Santos
Easy and delicious!Reply
Cindy
I'm not usually a fan of eggplant, but this was surprinsingly very yummy! Thank you for sharing! Will be making it again. 😊Reply
Pam
I made this today for the first time and it was delicious! I added small shells instead of rice. Will definitely make again.Reply
Valerie
I used a can of Rotel tomatoes that I had on hand. This is AMAZING! I will definitely make it again!Reply
Betty
Very easy and very tasty. Great for my current dietary choices.Reply
Mary
Thought it needed a bit more salt or maybe a bit more Caminos, but it was yummy and my husband liked it. He had his over brown rice and I had mine over cauli-rice. Had fresh green beans and a tossed salad, too.Reply
Joe Springer
Put in a pot pie for rest of family not let's! Or noodles! Thanks trying tonight ! No grandkids! Old lady is me to! I eat everything! Love all food even those that don't love me!
Reply
Laura
I’m trying to not have soy in my diet. What should I use in place of the soy sauce?Reply
Lisa MarcAurele
I use coconut aminos as a soy sauce alternative. It's just a little sweeter and less salty.
Nicole
This was an excellent base recipe for me. I say base because I found it bland. I doubled the garlic, added some sliced green and red peppers, green onion, black olives, oregano, cayenne and black pepper. This was a great almost all in one meal. Thank you!
Reply
Jo Ann
This was just what I was looking for -- turned out really well. Next time I think I will add sliced black olives.Reply
Scott Blessley
"salute in olive oil"?
Reply
Lisa MarcAurele
LOL. Fixed the typo!
Reply
John Lieber
Made this last night. Didn’t have fresh tomatoes and too lazy to go to store lol. So I used diced tomatoes that had garlic and onion in them. Drained them and should have saved so juice. Lesson learned. Everything came together well but no taste. Only later realized I forgot they liquid aminos!! Added some to leftovers and boom, that was it. We loved it and will make again!!
Bobbi
Absolutely excellent and easy. I put cooked mix over mashed cauliflower and didn’t add salt. However I did add a tablespoon of preshredded cheddar cheese.
Excellent for weight watchersReply
Grandi
Do you peel the eggplant or not?
Reply
Lisa MarcAurele
I do not peel the eggplant. However, it can be peeled if you prefer it that way.
Reply
Bobbi
No, did not peel. Removed both ends and washed before cubing.
Reply
Elaine
We really enjoyed this recipe. It was quick, easy to make, satiating and delicious. I added a large can of chopped San Marzano tomatoes and I mixed lean ground beef and lean ground turkey. Served over brown rice. I will definitely be trying this again, perhaps with a few additions listed in the comments. Thank you for this wonderful recipe!Reply
Ntukise
I added fried onions, served it mixed brown rice and brown lentils, used tomato sauce. Thank you for the recipe
Reply
Tracy
Delicious! I served it on cabbage "spaghetti" - thinly sliced cabbage seasoned w salt, pepper and olive oil and zapped a few minutes in the microwave.
Reply
Lisa
I haven't had cabbage spaghetti but sounds like a great compliment to this recipe.
Reply
Donna
I added mushrooms, can of tomato sauce, celery, onions, and Italian seasoning. With the base recipe, it was delicious! Thank you. We will have it again.
Reply
Lisa
You're welcome! Thanks for sharing your add-ins.
Reply
Joanne
Our garden has produced several eggplant and we did this easy recipe and added zucchini at the end turn out greatReply
Lisa
Thanks for writing in Joanne! We are hoping to get an eggplant from our garden soon.
Reply
Lisa
I added mushrooms and a can of tomato soup to make it extra creamyReply
Lisa
Sounds like a delicious change!
Reply
Anna
Love this recipe! I added onions and red pepper, to use them up, and at the end added Syrian 7-spice powder. Served with rice and plain yogurt. Delicious!Reply
Lisa
Sounds yummy!
Reply
