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–+ servings

Paleo Stuffed Eggplant Recipe

Paleo Stuffed Eggplant features ground meat and veggies stuffed in eggplant boats.
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Prep Time 30 minutes
Cook Time 50 minutes
Servings 4

Ingredients
  

  • 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!
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