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    Mediterranean Stuffed Eggplant

    mediterranean stuffed eggplant by robin shirley paleo gluten free dairy free

    I’ve always preferred baking healthy desserts over cooking healthy meals, but lately I’ve been more excited to explore the savory side of food.

    I love getting to use savory herbs and spices because of the health benefits. I’ve even started an herb garden on my balcony so I’ll have my own fresh, organic options.

    For the past few weeks I’ve been creating more dinner recipes for a project that I’m about to announce. It’s almost finished so you won’t have to wait long to find out.

    It’s not a book, however I am working on one of those too! That will come much later though…

    For now, here’s this week’s recipe!

    Mediterranean Stuffed Eggplant

    2 servings
    Ingredients:
    1 medium size eggplant
    ~6 oz ground beef or chickpeas
    1 t dried or fresh rosemary
    1 t dried or fresh oregano
    1 t garlic powder or 3 cloves garlic, minced
    1/2 t sea salt
    1 cup diced tomatoes (fresh or canned, liquid drained as much as possible)
    6 T olive oil

    Directions:
    1. Preheat the oven or toaster oven to 375 F. Line a baking sheet with parchment paper. Sliced the eggplant in half, length-wise. Drizzle the exposed flesh with ~3 tablespoons of olive oil and a pinch of sea salt. Place the eggplant flesh side down onto the parchment-lined baking sheet. Bake for 30 minutes, until flesh is soft.
    2. Heat a medium skillet over medium-high heat. Add 3 tablespoons olive oil, plus remaining ingredients to the skillet and saute until meat is cooked through.
    3. Remove eggplants from oven. Scoop out about 1/2 c flesh from the center of each eggplant half, so that they look like pitted avocado halves. Slice the eggplant flesh and add to beef/chickpea mixture. Mix to combine.
    4. Push the squishy eggplant flesh down with the back of a spoon to make room to stuff. Stuff the eggplant halves with the beef/chickpea mixture.
    5. Serve warm. Save remaining half for lunch tomorrow.

     

    Enjoy!

     

    Keep taking back your health,
    Robin

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