Have you ever had Turkish stuffed eggplant? There’s nothing like it.
Here in Germany, one of our great Turkish friends owns a restaurant, and makes the most savory, authentic stuffed “aubergine” that I’ve ever had.
Thus, the inspiration for my own take on the recipe; this time, Italian style! The best part of this delicious recipe is its equally nutritious profile:
- Eggplant boasts potent phytonutrients, antioxidants, and free radical scavengers.
- Tomatoes are high in lycopene, which has protective properties against oxidative stress.
- Grass-fed beef is high in brain-healthy Omega-3 fatty acids, vitamins B3 and B12, selenium, choline, and zinc.
- Zucchini is high in antioxidants vitamin A, C, and betacarotene; calcium, and electrolytes magnesium and potassium.
- Onions are protective against oxidative stress and carry loads of phytonutrients.
Enjoy this simple, rich dish rooted in Mediterranean culture!
Simple Stuffed Eggplant with Ground Beef
1 medium eggplant
1 small onion
200 grams (almost 1/2 pound) grass-fed ground beef (like this)
2 garlic cloves
1 small zucchini
12 oz organic Italian tomato & basil sauce (like this)
2 tbsp extra virgin olive oil (like this)
Sea salt, pepper, oregano, sage, & thyme to taste
- Set your oven to 350 degrees, and grease the bottom of a glass pan with 1 tbsp of olive oil.
- Cut the eggplant in half lengthwise, and place both halves face down in a glass dish.
- Bake the eggplant for 50ish minutes, until the eggplant is fork tender.
- Remove the eggplants from the oven. Scoop out the majority of the inside flesh, and set aside for use.
- On medium heat, sauté chopped onions and crushed garlic cloves in 1 tbsp of olive oil for 5 minutes.
- Add in the ground beef and cook thoroughly for 7 to 8 minutes.
- Using a grater, shred the zucchini and add to the pan with garlic and onions. Cook for a few minutes.
- Add in the scooped out eggplant flesh to the pan, along with the tomato sauce.
- Season with sea salt, pepper, oregano, sage, and thyme to your taste.
- Finally, scoop the beef mixture into each of the scooped out eggplant “boats” and serve. You may have leftover beef mixture to eat – save it for lunch the next day!