I looked at several different online recipes for Stuffed Eggplant, and combined and tweaked the ideas to come up with this version to use what I had on hand. I loved how these turned out. The shell isn't really edible, but I think each of us tried, lol. The skin is very tough! I served with a side of steamed kale with a little salt. Hope you enjoy!
Stuffed Eggplant
- 4 medium eggplants, I used purple and white
- 1 lb grass-fed hamburger
- 1 small onion, chopped
- garlic, minced and powder
- basil
- pepper
- a little salt
- 14 oz can diced organic tomatoes, drained
- tomato paste (3-4 TB)
Preheat oven to 350 degrees. Wash eggplant, chop off each end and cut in half lengthwise. Cut/scoop out the inside of each eggplant, leaving a "shell". Dice the scooped out eggplant and set to the side, sprinkle with salt. Spray large baking dish with oil. Add eggplant shells to dish. Pour 3/4 cup water in bottom of dish.
Start browning beef. Add plenty of garlic powder, basil, and pepper. When almost brown, add chopped onion, minced garlic, and a little salt. Cook a few minutes. When beef is completely browned, add tomato paste, stir well. Add drained tomatoes. Using a paper towel, blot off excess moisture from eggplant, then add to beef mixture. Stir well and simmer 10-15 minutes. Spoon mixture on shells. Cover with foil and bake 20 minutes. Optional: add cheese during the last 10 minutes of baking.
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