Stuffed Eggplant
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Stuffed Eggplant

Submitted by: Coach Taryn

Prep Time: 10 Minutes

Cook Time: 1 Hour

Servings: 4

Easy to make and so delicious!

Ingredients

  • 1 lrg. eggplant, fresh, organic
  • 3 tbs. olive oil, extra virgin, unrefined and unfiltered, organic
  • 1/2 lbs. beef, ground, free-range or grass-fed, organic
  • sea salt, unrefined, & fresh ground pepper, organic to taste
  • 1 sml. onion, any type, organic
  • 1 med. bell pepper, red, fresh, organic
  • 3 clove garlic, fresh, organic
  • 1/2 c. parsley, fresh, organic
  • 1/2 c. basil, fresh, organic
  • 1/4 c. cheese, pecorino romano, any type, raw, grass-fed or pastured, organic
  • 1/4 c. almond flour, organic
  • 1 egg, omega-3, cage-free, organic
  • 2 med. tomatoes, red, fresh, organic

Directions

Preheat oven to 350°F.

Cut the eggplant in half, and scoop out the center (leave enough "meat" in the skin so the eggplant doesn't lose its shape when baked). Boil the part you scoop out for about 10-12 minutes, until it's very soft.

Heat 1 tablespoon of olive oil over medium heat in a pan. Season the ground beef with salt and pepper, and then add it to the pan. Saute until the beef starts to brown. Drain the beef. While it cools, chop the cooked beef so there aren't any large chunks of meat.

In another pan, also over medium heat, heat the remaining 2 tablespoons of olive oil, and saute the diced onions, diced peppers, and minced garlic.

In a bowl, combine the cooked eggplant, cooked veggies, cooked beef, chopped parsley and basil, almond flour, and the egg.

Place the scooped-out eggplant halves in a baking dish, and fill with the mixture (make sure the mixture is evenly divided between the two halves). Top with chopped tomatoes and grated cheese, and season with salt and pepper. Bake for 50 minutes. Let cool for a few minutes before slicing eggplant in half width-wise. Enjoy!