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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.
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 skillet with 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.
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Eggplant Tomato Ground Beef Skillet
Ingredients
- 1 medium eggplant diced
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1 pound ground beef
- 2 cloves garlic minced
- 2 cups tomato coarsely chopped
- 1 tablespoon soy aminos or gluten free soy sauce
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
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
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Note 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.
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Lisa MarcAurele has been creating keto friendly recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!
Scott Blessley says
“salute in olive oil”?
Lisa MarcAurele says
LOL. Fixed the typo!
Bobbi says
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 watchers
Grandi says
Do you peel the eggplant or not?
Lisa MarcAurele says
I do not peel the eggplant. However, it can be peeled if you prefer it that way.
Bobbi says
No, did not peel. Removed both ends and washed before cubing.
Elaine says
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!
Tracy says
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.
Lisa says
I haven’t had cabbage spaghetti but sounds like a great compliment to this recipe.
Donna says
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.
Lisa says
You’re welcome! Thanks for sharing your add-ins.
Joanne says
Our garden has produced several eggplant and we did this easy recipe and added zucchini at the end turn out great
Lisa says
Thanks for writing in Joanne! We are hoping to get an eggplant from our garden soon.
Lisa says
I added mushrooms and a can of tomato soup to make it extra creamy
Lisa says
Sounds like a delicious change!
Anna says
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!
Lisa says
Sounds yummy!