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Greek Stuffed Eggplant

Paleo Greek Stuffed Eggplant
Greek Stuffed Eggplant

Serves: 4

Prep Time: 15 minutes

Bake Time: 35 minutes

  • ¼ cup olive oil
  • 2 large eggplants, ends trimmed, cut lengthwise in half
  • ¾ tsp. salt
  • ½ tsp. ground black pepper
  • 1 lb. 80% lean ground beef
  • 1 small white onion, chopped
  • 3 garlic cloves, minced
  • 3 medium Roma tomatoes, diced
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • 2 tsp. chopped fresh parsley
  • 1/3 cup almond meal

Preheat oven to 350°F. Coat rimmed baking pan with 1 tablespoon oil. With large spoon, leaving a ½-inch wall, scoop out flesh of eggplants; chop. Rub eggplant shells with 1 tablespoon oil and ¼ teaspoon each salt and pepper; place cavity side up on prepared pan.

In large skillet, cook beef over medium-high heat 5 minutes or until browned, breaking up beef with side of spoon; transfer to paper towel-lined plate to drain.

In same large skillet, heat 1 tablespoon oil over medium heat. Add onion; cook 4 minutes or until soft, stirring occasionally. Add garlic; cook 1 minute, stirring occasionally. Add eggplant flesh; cook 3 minutes, stirring occasionally. Add tomatoes, cinnamon, nutmeg, remaining ½ teaspoon salt and ¼ teaspoon pepper, and beef; cook 3 minutes or until heated through, stirring occasionally. Stir in parsley.

In small bowl, combine almond meal and remaining 1 tablespoon oil. Evenly fill eggplant shells with beef mixture; sprinkle with almond meal mixture. Bake 35 minutes or until eggplant is tender.

Nutrition Information:
Approximate nutritional values (per serving): Calories 421, Fat 31g, Saturated 7g, Cholesterol 70mg, Sodium 499mg, Carbohydrates 13g, Fiber 5g, Sugars 6g, Protein 24g, Added Sugars 0g

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.