March 27, 2010

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)!



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