Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
10 min. |
20 min. |
30 min. |
4 |
0 |
Stuffed Eggplant
This recipe is easy to alter with any ground meat, ground nuts, or veggie crumble.
Ingredients:
| Vegetable oil for frying |
| 4 large eggplants (halved) |
| Filling: 1 lb. of ground turkey, lamb, vegetable crumble, or ground nuts (walnut, almond, or cashew) |
| Spices: 1 tsp. cinnamon, 1/2 tsp. of cloves, 1 tbsp. of minced mint, 1 tsp. of dried parsley, 1 tsp. of salt, 1 tsp. of black pepper |
| 2 large tomatoes diced |
| 1/2 of a onion |
| 2 tbsp. of tomato puree or paste |
| 5 cloves of garlic sliced thin |
Instructions:
| 1 | Soften the eggplant by frying the flesh side. Turn burner heat up to medium high and then add 1/2 inch of oil to a deep, large skillet. Once hot, add each eggplant (flesh side down) to the pan and rotate from flesh side to exterior side every two mins. The flesh should soften within ten minutes. Remove from oil and let cool on a paper towel covered plate. Once cool enough to touch, use a large metal spoon and scoop out about one tablespoon from each eggplant half. Careful not to tear or remove all the flesh. Add the eggplant flesh back into the pan |
| 2 | In the same pan (after removal of eggplant halves) add your filling and break up the chunks of meat or crumbles until evenly distributed. Add spices and heat until fully cooked (meat and non-meat filling should be browned thoroughly.) |
| 3 | Add the onions, garlic, tomatoes and puree/paste. Lower the heat to medium-low. Using a wooden spoon mix well and scrape the bottom of the skillet often to get all browned pieces incorporated. Once you have the filling softened and just enough wetness to leave a little bit of liquid, turn the the heat off. |
| 4 | Place one eggplant half on each plate. Spoon the filling into the half. Serve with your favorite salad or steamed veggie. Enjoy hot. |
Cook's Tips:
You can sprinkle your favorite part skim cheese or grate a little Parmesan to add more richness to this dish.
