Eggplant is not a popular thing here at Sosa Manor. In fact, I have to admit that the only way I have eaten eggplant is in the typical non-paleo Eggplant Parmesan kinda way. Can you enjoy eggplant when it is not completely smothered in cheese? Hmm…well this recipe was designed in an attempt to figure that out! Honestly I have been in somewhat of a rut lately. Dinners have been simple, lots of quick things because I have not had the time nor inspiration to do much else. I hate it when that happens, but such are the ups and downs of life.
Some exciting news — inspiration is bound to come soon because I am expecting my “special ingredient” from my dear paleo pen pal. I was able to mail her package off today, and I have truly enjoyed the whole process. She is super sweet and I am looking forward to seeing what she conjured up for me.
Don’t ask me where I find any extra time to do this — I don’t honestly know. I think I am ready for another vacation!
Some more exciting news — mom and dad are coming up next weekend for our annual Aggie football game! I am very pleased that they are able to make it this way and visit, even if it is just for a short while. Anybody have some suggestions for Paleo-approved game food? Speaking of themed menus…I cannot believe Thanksgiving is creeping its way closer and closer!! Gosh. I absolutely LOVE hosting holiday get-togethers. It will likely be only Jason and I this year, but you can rest assured that I will find motivation by then to cook/bake my butt off. I’m still a big fat girl deep down in my heart, and no celebration can go without lots of great food. Just a fact.
Back to good food — I decided to come up with a new recipe this afternoon. I wanted to give eggplant another try. Eggplant is currently in season in our area, and they were just beautiful at the store. I couldn’t resist. I figured what better way to prepare them — than to stuff them!?
Since I’ve had eggplant prepared for an italian dish; I decided to go a different way with it.
Oh my goodness…these are outstanding!! I believe it is safe to say, that eggplant is here to stay. 🙂
- 2 small eggplants
- EV olive oil
- 2 tbsp. bacon fat
- 1 lb. ground lamb
- 1/2 red onion, diced
- 1/2 red bell pepper, diced
- 2 handfuls of spinach, chopped
- 3 garlic cloves, minced
- salt and pepper to taste
- 1 tbsp. fresh oregano, chopped
- 1 tbsp. fresh dill, chopped
- few sprinkles of almond meal
- 1 roma tomato, thinly sliced
- Preheat oven to 350 degrees.
- Slice the stem off both eggplants, and slice them in half lengthwise. Using a spoon, carefully scoop out some of the insides – leaving a shell. Chop up the eggplant pulp and set aside.
- Drizzle each eggplant shell with some olive oil and rub all over. Sprinkle on some salt and pepper. Place in a glass baking dish cut side up and set aside.
- Heat bacon fat over medium heat in a large skillet. Add onion and red bell pepper, cook until onion is translucent.
- Add ground lamb, and break up with a wooden spoon. Sprinkle lamb with salt and pepper to your liking.
- Once lamb is browned, but slightly pink — toss in your spinach and chopped eggplant. Cook for a few minutes.
- Remove mixture from heat and stir in garlic, oregano, and dill.
- Using a slotted spoon – fill each eggplant shell with your lamb mixture — fill ’em up as much as you can!
- Sprinkle on a light layer of almond meal, and then top each half with a few tomato slices.
- Give another round of salt and pepper for those sliced tomatoes!
- Bake in oven for 30-35 minutes or until eggplant is completely tender.
Verdict: Yes, eggplant is completely awesome even without all that cheese. Oh, yes.