Low Carb Paleo Stuffed Eggplant
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
Paleo Stuffed Eggplant features ground meat and veggies stuffed in eggplant boats.
  • 1 pound grass fed ground beef or lamb
  • 2 large eggplants
  • 1 yellow onion
  • 6 garlic cloves
  • 1 bag or bunch or baby spinach
  • 2 cups sliced mushrooms (shiitakes are good and boost immune health)
  • 1 jar of no-junk-added pasta sauce
  • oregano, thyme, basil, sea salt, pepper
  1. Prep the veggies: dice the onion and garlic, or chop them in the food processor to save time.
  2. Slice mushrooms thinly; wash and de-stem spinach if not using organic bagged spinach.
  3. Slice the eggplants lengthwise and scoop out the innards, leaving a nice boat.
  4. Put eggplant innards in food processor and process til you have about 2 cups full.
  5. Coat insides of eggplant boats with olive oil, and sprinkle with sea salt and pepper.
  6. Place the boats on a foil or parchment covered cookie sheet and set aside.
  7. Preheat oven to 350.
  8. Coat a cast iron skillet with olive oil or coconut oil, and toss in onion and eggplant.
  9. Add 1 tsp sea salt and pepper to taste, and cook until soft, about 7 minutes.
  10. Add garlic, and add whatever seasoning profile you like: Italian spice blend, oregano, thyme, cayenne pepper for some bite, basil.
  11. Cook for a couple more minutes, then add ground beef or lamb.
  12. Cook until it's not longer pink, then add jar of tomato sauce.
  13. 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.
  14. Meanwhile while that's melding, melt some butter in another skillet and sauté mushrooms til soft, then throw in spinach.
  15. 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.
  16. Taste to correct seasonings.
  17. Pop it in the oven and cook for 50-60 minutes.
  18. You can take it out after 45 minutes and sprinkle with parmesan if desired.
Recipe by Mary Vance, NC at https://www.maryvancenc.com/paleo-stuffed-eggplant/