Dinner

Paleo Stuffed Eggplant is for Dinner.

Paleo Stuffed Eggplant takes 20 minutes to prepare.

Paleo Stuffed Eggplant takes 20 minutes to cook.

Paleo Stuffed Eggplant makes 2 servings.

The ingredients for Paleo Stuffed Eggplant are:

1 large eggplant, divided in half
2 tbsp olive oil
1/2 onion, chopped
1 clove garlic, minced
1 14.5 oz can diced tomatoes, drained
1/2 tsp dried thyme
1/2 tsp ground cayenne pepper
8 oz ground beef, bison or pork, cooked
1/8 cup almond flour
1 tbsp fresh chopped parsley
Salt and Pepper to taste

Here is how you make Paleo Stuffed Eggplant:

Wash the eggplant and cut in half lengthwise. With a spoon, remove pulp (but don?t throw away!) to leave a scooped-shell about ? an inch thick. Next, chop the eggplant pulp coarsely and set aside. In a large skillet, heat half of the olive oil. Place the eggplant shells cut-side down and cook for about five minutes. With tongs, transfer shells to a shallow, oven-proof dish. Add remaining oil to skillet and saut? onions and garlic for 2 minutes over medium heat. Add eggplant pulp, tomatoes, thyme, cayenne pepper, and salt and pepper to taste and cook over medium-high heat until the majority of the moisture evaporates and you are left with a stew-like mixture. Remove from heat and mix in cooked meat. Next, stuff the eggplant shells with the stew-like mixture, top with almond flour (a stand in for breadcrumbs) and bake in a 400? pre-heated oven for 15 minutes. Remove from oven, top with chopped parsley (optional). Serves 2.Serving Size: Makes 2 servingsNumber of Servings: 2Recipe submitted by SparkPeople user KSEYMOUR818.

The nutritional information for Paleo Stuffed Eggplant is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 536.3

• Total Fat: 35.4 g
• Cholesterol: 0.0 mg
• Sodium: 164.6 mg
• Total Carbs: 32.0 g
• Dietary Fiber: 12.0 g
• Protein: 27.8 g

The dietary needs meet for Paleo Stuffed Eggplant is Gluten Free