Paleo Mediterranean Stuffed Eggplant

Indulge in the rich, hearty flavors of the Mediterranean with this Paleo Mediterranean Stuffed Eggplant recipe, a perfect fusion of wholesome ingredients and aromatic spices. Tender roasted eggplant halves serve as the ideal vessel for a savory filling of seasoned ground beef, juicy cherry tomatoes, and fresh herbs like parsley and mint, all elevated by the warm, earthy notes of cumin and cinnamon. Toasted pine nuts add a delightful crunch, while a squeeze of fresh lemon juice brings a bright, zesty finish. Not only is this dish naturally gluten-free and dairy-free, but it's also fully aligned with paleo principles, making it a nutritious centerpiece for any meal. With just 20 minutes of prep time and simple, straightforward steps, this recipe delivers gourmet flavors with ease. Perfect for dinner parties or weeknight meals, serve these stuffed eggplants warm for a show-stopping dish that’s as beautiful as it is delicious.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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.

Step 3

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.

Step 4

While the eggplant shells are roasting, heat the remaining olive oil in a large skillet over medium heat.

Step 5

Add the minced garlic and chopped red onion to the skillet. Sauté for about 3 minutes until the onion becomes translucent.

Step 6

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.

Step 7

Stir in the reserved eggplant flesh, cherry tomatoes, cumin, cinnamon, sea salt, and black pepper. Cook for another 5 minutes so the flavors meld.

Step 8

Remove the skillet from the heat and stir in the chopped parsley, mint, and toasted pine nuts.

Step 9

Squeeze the juice of one lemon over the mixture, stir well to combine.

Step 10

Remove the roasted eggplant shells from the oven. Fill them evenly with the beef mixture.

Step 11

Return the stuffed eggplants to the oven and bake for another 20-25 minutes, or until heated through and the eggplants are tender.

Step 12

Serve warm, garnished with extra parsley or mint if desired.

Nutrition Facts

Serving size	(1159.7g)

Amount per serving	% Daily Value*
Calories	1761.4

Total Fat 144.0g	0%
Saturated Fat 39.8g	0%
Polyunsaturated Fat g
Cholesterol 321.1mg	0%
Sodium 2676.3mg	0%
Total Carbohydrate 51.2g	0%
Dietary Fiber 18.0g	0%
Total Sugars 18.8g
Protein 89.3g	0%

Vitamin D 0IU	0%
Calcium 441.1mg	0%
Iron 18.1mg	0%
Potassium 3051.1mg	0%

*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.

Source of Calories

Fat: 69.8%

Protein: 19.2%

Carbs: 11.0%