This stuffed eggplant recipe has a mediterranean twist that makes it appealing to both the eyes and tastebuds. While filled with veggies, meat, and greek seasoning, the “hidden gem” in this recipe is the walnuts- it adds a surprising crunch!
Greek-Inspired Stuffed Eggplant
1 large eggplant, cut in half longways
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
Preheat the oven to 400 degrees. With a spoon, scape out the insides of the eggplant shell, leaving a thin layer of “meat” attached. Chop the 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 the meat in a deep skillet. As the meat browns, add in the 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 your 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.