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I love eggplant, but it’s quite a polarizing vegetable; people either love it or hate it. Like cilantro! Eggplant is so deliciously silky and almost custard-like when roasted or grilled. It gets a nice smoky thing going when you roast it, then you can put it in the food processor with some cumin for a quick eggplant dip. This stuffed eggplant showcases how delicious eggplant gets when it’s roasted. It’s stuffed with a healthy meat and veggies sauce.

Eggplants are rich in fiber and antioxidants and are a good source of prebiotics that feed our probiotic bacteria in the gut, aiding in digestion and immune health. They make a great bread substitute too! Slice thinly and pan fry, then use like sandwich bread.

Or make this stuffed eggplant. You won’t regret it– it is SO good. I could not stop eating it. This recipe is chock full of good veggies and protein and is low carb and grain and dairy free. It may not look sexy, but it would be great for a dinner party or to feed a crowd.

You can even make the mixture ahead of time and pop them in the oven when ready. You could also make and freeze the mixture for a quick to defrost easy weeknight dinner. All you’d have to do is prep the eggplant, and that takes no time at all. Enjoy!

Paleo Stuffed Eggplant

Prep the veggies: dice the onion and garlic, or chop them in the food processor to save time, or because you’re lazy like I am. Slice mushrooms thinly; wash and de-stem spinach if not using organic bagged spinach, which I used, because I’m lazy. Slice the eggplants lengthwise and scoop out the innards, leaving a nice boat.

Put eggplant innards in food processor and process til you have about 2 cups full. You of course can chop finely if you don’t have a food processor. But if you don’t have a food processor, seriously, get one. It is the most used and best time saving tool in my kitchen.

Coat insides of eggplant boats with olive oil, and sprinkle with sea salt and pepper. Place the boats on a foil or parchment covered cookie sheet, and preheat oven to 350. Set aside.
NOTE that you may need to pre-roast your eggplant for up to 30 minutes depending on the thickness of the boat. When in doubt, pre-roast for at least 10 minutes.

Coat a cast iron skillet with olive oil or coconut oil, and toss in onion and eggplant. Add 1 tsp sea salt and pepper to taste, and cook until soft, about 7 minutes. Add garlic, and add whatever seasoning profile you like: Italian spice blend, oregano, thyme, cayenne pepper for some bite, basil. Cook for a couple more minutes, then add ground beef.

Cook until it’s not longer pink, then add jar of tomato sauce. You of course can make this from scratch too, but I didn’t because I’m lazy. It’s easy to find preservative and junk free fancy pasta sauce for cheap these days.

Turn down to simmer and let the flavors meld for about 10 minutes. You can add a splash of red wine or tamari for depth of flavor. I also add extra garlic powder because I am crazy for garlic.

Meanwhile while that’s melding, melt some butter in another skillet and sautee mushrooms til soft, then throw in spinach. Let that cook down, and when it’s ready, add it to the beef mixture and stir everything together and let it all simmer a couple minutes. Taste to correct seasonings. It will look like this:

Stuff the eggplant boats with the mixture, evenly divided between the four boats. Pack the mixture in so it’s pretty solid. They will look nice and ready for the oven.

Put them in the oven and let them cook for 50 minutes to an hour. They’re ready when they are slightly browned and eggplant is soft. You could take them out at 40 minutes and sprinkle with parmesan, then put them under the broiler for about 10 minutes so they get a nice melty cheesy crust on top. Cheese optional.

When they’re finished, plate them. They look delicious!

I sprinkled mine with sheep’s feta because that’s what I had on hand. It was so good that I devoured it ALL in like 10 minutes. The leftovers were even better the next day.

Paleo Stuffed Eggplant Recipe

Paleo Stuffed Eggplant features ground meat and veggies stuffed in eggplant boats.

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Prep Time 30 minutes mins

Cook Time 50 minutes mins

Servings 4

Ingredients

  

1x2x3x

• 1 pound grass fed beef or lamb
• 2 large eggplants
• 1 yellow onion, chopped
• 6 cloves garlic
• 1 bag or bunch baby spinach
• 2 cups sliced mushrooms
• 1 jar 15 oz pasta sauce I like Rao's
• oregano, thyme, basil, sea salt, pepper

Instructions

 

• Prep the veggies: dice the onion and garlic, or chop them in the food processor to save time.
• Slice mushrooms thinly; wash and de-stem spinach if not using organic bagged spinach.
• Slice the eggplants lengthwise and scoop out the innards, leaving a nice boat.
• Put eggplant innards in food processor and process til you have about 2 cups full.
• Coat insides of eggplant boats with olive oil, and sprinkle with sea salt and pepper.
• Place the boats on a foil or parchment covered cookie sheet and set aside.
• Preheat oven to 350.
• Coat a cast iron skillet with olive oil or coconut oil, and toss in onion and eggplant innards.
• Add 1 tsp sea salt and pepper to taste, and cook until soft, about 7 minutes.
• Add garlic, and add whatever seasoning profile you like: Italian spice blend, oregano, thyme, cayenne pepper for some bite, basil.
• Cook for a couple more minutes, then add ground beef or lamb.
• Cook until meat is no longer pink, then add jar of tomato sauce.
• Turn down to simmer and let the flavors meld for about 10 minutes. You can add a splash of red wine or tamari for depth of flavor. I also add extra garlic powder because I am crazy for garlic.
• Meanwhile while that's melding, melt some butter in another skillet and sauté mushrooms til soft, then throw in spinach.
• Let that cook down, and when it's ready, add it to the beef mixture and stir everything together and let it all simmer a couple minutes.
• Taste to correct seasonings.
• Fill each boat with filling, evenly distributed between boats.
• Pop boats in the oven and cook for 50-60 minutes.
• You can take it out after 45 minutes and sprinkle with parmesan if desired, then put back in the oven til cheese is melted.
• Sprinkle with fresh herbs if you have them. Serve with a side salad and enjoy!

Tried this recipe?Let us know how it was!

Mary Vance, NC

Mary Vance is a Certified Nutrition Consultant and author specializing in digestive health. She combines a science-based approach with natural therapies to rebalance the body. In addition to her 1:1 coaching, she offers courses to help you heal your gut and improve your health. Mary lives in San Francisco and Lake Tahoe in Northern California. Read more about her coaching practice here and her background here.