Greek-Inspired Stuffed Eggplant (Paleo)

This week, I am paying homage to one of my favorite types of food- Greek!

I’m so obsessed with all the fresh veggies, nuts, olive oil, and herbs that go into all this mediterranean yumminess! And so grateful for the mini Greek café that has opened near me 🙂

A fan of the “stuffed” appearance, I fit all my love into eggplant shells. But the real “hidden gem” is adding nuts into the meat filling (adds a surprise crunch!).   

Greek-Inspired Stuffed Eggplant (Paleo)

Ingredients:

1 large eggplant, cut in half longways

Avocado oil

1 lb grass-fed, organic, ground beef

1 purple onion, chopped

1 tbsp dried parsley

1/2 tbsp dried dill

1/2 tbsp dried oregano

salt and pepper

1 green bell pepper, diced 

1 large tomato, diced

1/2 cup chopped walnuts

Olive oil

Directions:

Preheat the oven to 400 degrees. With a spoon, scape out the insides of eggplant shell, leaving a thin layer of “meat” attached. Chop scooped-out eggplant and set aside. Rub inside and outside of eggplant shell with avocado oil and sprinkle with salt and pepper. Place eggplant skin-side-up on a greased baking pan. Bake in the oven for 15 minutes.

Meanwhile, begin to brown meat in a deep skillet. As meat browns, add in onion, parsley, dill, oregano, salt, and pepper and cook for 5 minutes. Add in chopped eggplant and bell pepper and cook for 10 minutes. Then, add in tomato and walnuts and cook for another 5 minutes. Add salt and pepper to taste.

Once eggplant shells are finished, carefully flip over and spoon in beef filling. Top with parsley and a drizzle of olive oil before serving.

Note: This recipe makes a LOT more filling than will fill the eggplant. Try using extra filling in stuffed peppers, cabbage rolls, or simply by eating with a spoon 🙂

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