Another super easy, really yummy recipe from Mark's Daily Apple. Serves 4.
Ingredients:
2 large eggplants
5 Tbsp olive oil
1 c onion, chopped
2 cloves garlic, minced
1-14.5 oz can diced tomatoes, drained
1/2 tsp dried thyme
1/2 tsp ground cayenne pepper
8 oz ground beef, bison or pork, cooked
¼ c almond flour
2 Tbsp fresh chopped parsley
Salt and Pepper to taste
1. Preheat oven to 400 F. Wash the eggplants and cut in half lengthwise. With a spoon, remove pulp (but don’t throw away!) to leave a scooped-shell about ½ an inch thick. Chop the eggplant pulp coarsely and set aside.
2. In a large skillet, heat half of the olive oil. Place the eggplant shells cut-side down and cook for about five minutes. With tongs, transfer shells to a shallow, oven-proof dish.
3. Add remaining oil to skillet and sauté onions and garlic for 2 minutes over medium heat.
4. Add eggplant pulp, tomatoes, thyme, cayenne pepper, and salt and pepper to taste and cook over medium-high heat until the majority of the moisture evaporates and you are left with a stew-like mixture.
5. Remove from heat and mix in cooked meat. Stuff the eggplant shells with the stew-like mixture, top with almond flour (a stand in for breadcrumbs).
6. Bake in oven for 15 minutes. Remove from oven, top with chopped parsley