Wednesday, October 11, 2017

simple paleo - paleo berenjenas rellenas (stuffed eggplant)

PREPARATION: 20 minutes

COOK: 60 minutes 



2 medium organic eggplants

1/2 pound of organic ground turkey

1 medium organic sweet onion, diced

1/2 organic green bell pepper, diced

4 cloves of organic garlic, minced

24 oz of organic (no sugar added) tomato sauce

4 tbsp of organic ghee or grass fed butter

1 tbsp dried oregano 

Himalayan salt 

black pepper


1. Wash the eggplants well. Cut the ends off and then cut the eggplants in half, lengthwise. Criss-cross cut the eggplant meat. Scoop out the center of the eggplants but remember to leave enough meat inside the skin so that it will hold shape. Dice the eggplant meat then set aside. Sprinkle salt into the inside of the cut eggplant shells then place them skin side down in an oiled roasting pan. Set aside for now.

2. Preheat the oven to 350F.

3. Heat ghee or butter in a sauté pan on medium. 

4. Cook the eggplant meat, onion, bell pepper and oregano for 5-7 minutes. Add the garlic and cook an additional 2-3 minutes.   

5. Add the turkey meat in chunks. Stir often and make sure there are no big chunks of meat. Cook the meat and vegetables for 10 minutes.

6. Once the turkey has cooked, season everything with salt and pepper. 

7. Stir in the tomato sauce. Lower heat and let it all cook for 25 minutes. While the sauce is cooking, bake the eggplant shells for 20 minutes.

8. Once the sauce and shells are done, fill the eggplant halves with the mixture. Make sure not to overfill. Bake for 20 minutes.

9. Let it cool briefly then serve.


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