Stuffed eggplant recipe

Following the success of last weekend's stuffed fennel bulbs, I decided to experiment with stuffing another veggie: eggplant! (or aubergine, if you happen to live in Aus/NZ/UK...).

It turned out pretty tasty, Andrew gave it two thumbs up :-)

I might start experimenting with stuffing a different veggie every weekend... next up = squash? 

What you need

• 1 large eggplant
• ~350g ground turkey
• 1 white onion, chopped
• 3-4 cloves garlic, crushed and finely chopped
• 2 medium size tomatoes, diced
• 1 tsp ginger
• 1 tbsp Dijon mustard 
• 1/2 tsp allspice
• 2 tbsp almond flour
• 2 tsp coconut oil 
• Salt & Pepper to taste

The process 

• Pre-heat oven to 400 degrees.
• Cut the eggplant in half, length-wise. Scoop the eggplant out, but be careful to leave enough of a 'wall' so you can stuff it later.
• Dice the scooped eggplant to small pieces and set aside.
• Heat a pan with 1 tsp coconut oil and brown the ground turkey. Drain and set aside.
• Saute onion in coconut oil until translucent.
• Add the garlic, ginger, allspice, mustard and salt & pepper. Stir and cook for a couple of minutes.
• Add tomatoes and the scooped, diced eggplant. Cook for 5 minutes over medium heat.
• Add the cooked turkey and cook for another 5-10 minutes.
• Stuff each eggplant halfes with the mixture and sprinkle with the almond flour.
• Bake at 400 degrees for approximately 10 minutes, or until soft and brown at the top. 

Serve with a huge salad like I did, or with some greens (chard or kale)!