Paleo Mediterranean Stuffed Eggplant
Dive into the bold, earthy flavors of the Mediterranean with this Paleo Mediterranean Stuffed Eggplant recipe! Perfectly roasted eggplant halves are filled with a savory blend of ground beef, sautéed garlic, red onion, and a medley of warm spices like cumin and cinnamon. Tossed with juicy cherry tomatoes, fresh parsley, mint, and crunchy toasted pine nuts, the filling is brightened with a squeeze of fresh lemon juice for a vibrant finish. This gluten-free, dairy-free dish is an excellent option for those embracing the paleo lifestyle, delivering rich, wholesome flavors in every bite. Serve these elegant stuffed eggplants as a main course, and elevate any dinner table with their aromatic, Mediterranean-inspired essence!
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Recipe Information
Ingredients
- 2 medium eggplants
- 3 tablespoons extra virgin olive oil
- 3 garlic cloves, minced
- 1 red onion, finely chopped
- 1 pound ground beef
- 1 cup cherry tomatoes, halved
- 0.25 cup chopped fresh parsley
- 0.25 cup chopped fresh mint
- 0.25 cup pine nuts, toasted
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 juice of one lemon
Instructions
Preheat your oven to 375°F (190°C).
Cut the eggplants in half lengthwise and scoop out the flesh, leaving a shell about 1/2 inch thick. Reserve the flesh by chopping it into small pieces.
Brush the inside and cut edges of the eggplant shells with 1 tablespoon of olive oil. Place them cut side up on a baking sheet and roast for 20 minutes in the preheated oven, or until just tender.
While the eggplant shells are roasting, heat the remaining olive oil in a large skillet over medium heat.
Add the minced garlic and chopped red onion to the skillet. Sauté for about 3 minutes until the onion becomes translucent.
Add the ground beef to the skillet, cooking until browned and cooked through, stirring occasionally to break it up. This should take about 7-8 minutes.
Stir in the reserved eggplant flesh, cherry tomatoes, cumin, cinnamon, sea salt, and black pepper. Cook for another 5 minutes so the flavors meld.
Remove the skillet from the heat and stir in the chopped parsley, mint, and toasted pine nuts.
Squeeze the juice of one lemon over the mixture, stir well to combine.
Remove the roasted eggplant shells from the oven. Fill them evenly with the beef mixture.
Return the stuffed eggplants to the oven and bake for another 20-25 minutes, or until heated through and the eggplants are tender.
Serve warm, garnished with extra parsley or mint if desired.
Nutrition Facts
Calories |
1761 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.0 g | 185% | |
| Saturated Fat | 39.8 g | 199% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 2676 mg | 116% | |
| Total Carbohydrate | 51.2 g | 19% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 18.8 g | ||
| Protein | 89.3 g | 179% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 441 mg | 34% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 3051 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
