Mediterranean Stuffed Eggplant - Low Carb and Primal/Paleo Recipe

Name: Mediterranean Stuffed Eggplant - Low Carb and Primal/Paleo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb meatloaf mix (ground pork, veal, beef); 1 tablespoon lard; 1 small onion, chopped; 1 tablespoon organic butter; 12 pint white mushroom, chopped; 2 small eggplants, halved and contents scooped out and chopped; ¼ cup raisins, chopped; ¼ cup almond meal (or finely chopped almonds); ½ teaspoon cumin; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 pinch cayenne powder; ⅛ teaspoon cinnamon; ½ cup water; 1 tablespoon olive oil; ¾ cup shredded mozzarella cheese; 2 tablespoons grated parmesan cheese

Servings: persons

1 lb meatloaf mix (ground pork, veal, beef)
1 tablespoon lard
1 small onion, chopped
1 tablespoon organic butter
12 pint white mushroom, chopped
2 small eggplants, halved and contents scooped out and chopped
¼ cup raisins, chopped
¼ cup almond meal (or finely chopped almonds)
½ teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 pinch cayenne powder
⅛ teaspoon cinnamon
½ cup water
1 tablespoon olive oil
¾ cup shredded mozzarella cheese
2 tablespoons grated parmesan cheese

1
Preheat oven to 400 degrees.
2
In a cast iron skillet over medium high heat, cook ground meat in lard until well browned, scraping bottom with a wooden spoon periodically to avoid burning.
3
In a large saucepan over medium heat, saute onions in butter, with a little salt, until translucent (about five minutes).
4
Add chopped mushrooms.
5
Cook until mushrooms have softened.
6
Add onion and mushroom mixture to meat in skillet, and stir to combine.
7
Add chopped eggplant to skillet, stir to combine.
8
Add seasonings, raisins and almonds.
9
When eggplant softens, add water to skillet, and deglaze bottom of the pan.
10
Add olive oil to the empty saucepan.
11
Lightly salt eggplant cavities, and place eggplant in the saucepan, cut side down.
12
Cook eggplant this way for about 3-5 minutes.
13
Flip eggplant, exposing cavities.
14
Cook eggplant in a 400 degree oven for another 5 minutes.
15
Remove eggplant from the oven.
16
Add cheeses to the meat mixture and stir to combine.
17
Check for seasonings, and add salt if necessary.
18
Divide meat mixture evenly, and stuff into the 4 eggplant halves.
19
Bake until delicious, golden brown, and bubbly, about 5 more minutes.
20
Serve.

321

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 lb meatloaf mix (ground pork, veal, beef), 1 tablespoon lard, 1 small onion, chopped, 1 tablespoon organic butter, and more.

Yes, Mediterranean Stuffed Eggplant - Low Carb and Primal/Paleo falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mediterranean Stuffed Eggplant - Low Carb and Primal/Paleo

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