I happen to love eggplant. Whether grilled, baked, fried or roasted, this incredibly versatile fruit (yes, it’s actually a fruit!) is widely used in cooking. From popular Italian recipes like eggplant parmesan and ratatouille to Indian baba ghanoush and Chinese Szechuan Eggplant, it is the showcase of many traditional recipes from all over the world. I made this eggplant recipe up on a wing one day. Paleo friendly and gluten-free, it is healthy and delicious and perfect for a simple weeknight dinner. You can easily prepare everything ahead of time and pop in the oven at dinnertime. Feel free to use any ground meat or even lentils if you are vegetarian. Enjoy!
Stuffed Eggplant
Serves: 8 stuffed eggplants
Ingredients
- 4 tablespoons olive oil
- 4 small eggplants
- ½ teaspoon salt
- 1 onion, chopped
- 2 garlic cloves, minced
- ½ teaspoon salt
- fresh ground pepper
- 1 teaspoon dried oregano
- ¾ pound ground turkey, beef or lamb
- 1-15 ounce can crushed tomatoes
- 2 tablespoons tomato paste
- 2 tablespoons chopped basil
- ½ cup toasted pine nuts
- ½ cup grated parmesan cheese
Instructions
- Pre-heat oven to 350 degrees.
- Cut eggplants in half lengthwise. Using a small sharp knife, cut along the circumference of each half, leaving about a ¼ inch border. Using a spoon, carefully scoop the flesh leaving enough meat inside the skin so that it holds its shape when baked. Chop eggplant into a ½ inch dice. Place in a colander, sprinkle with ½ teaspoon salt and set aside for 30 minutes so that the eggplant "sweats" its bitter juices. Pat dry.
- Meanwhile, place the pine nuts in a dry skillet on medium - low heat. Stirring frequently, cook the nuts until they are golden brown, about 3 - 5 minutes. When they are done, take them off the heat and put them on a cool plate.
- Place eggplant shells on a parchment-lined baking sheet and season with salt and pepper.
- Heat 2 tablespoons olive oil in a large, heavy skillet over medium heat. Add the diced eggplant meat and fry until golden brown and cooked. Remove to plate.
- Wipe out the skillet, heat remaining 2 tablespoons olive oil and add onion and garlic and cook for about 5 minutes. Add ground meat and cook until cooked through, about 10 minutes, breaking meat apart with wooden spoon. Add oregano, salt, pepper, tomatoes and tomato paste. reduce to a simmer and cook another 5-10 minutes. Add pine nuts and basil and mix well. Remove from the heat.
- Scoop about ½ cup mixture into each eggplant shell, sprinkle with parmesan and place in oven for 10-15 minutes.
Leave a Reply