Stuffed Eggplant
This stuffed eggplant is very filling but contains lots of nutrient rich ingredients that will keep you full for hours.
Ingredients
- 1 large eggplant, halved lengthwise
- 2 T olive oil
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 small zucchini, diced
- 1 cup cherry tomatoes, halved
- .5 cup cooked farro
- 1 tsp dried oregano
- .5 tsp dried basil
- .25 tsp red pepper flakes
- salt and pepper to taste
- 2 oz feta, crumbled
- 1 lb 96/4 grass fed ground beef, cooked and strained
Instructions
- Cook ground beef and farro and set aside.
- Preheat your oven to 375°F.
- Scoop out the flesh from the eggplant halves, leaving about a 1/4-inch border around the edges. Chop the scooped-out flesh and set aside. Place the eggplant halves on a baking sheet, brush with a tablespoon of olive oil, and sprinkle with salt. Bake for 20 minutes or until slightly softened.
- In a large skillet, heat the remaining half tablespoon of olive oil over medium heat. Add the onion and sauté for 3-4 minutes until translucent. Add the garlic and cook for another minute until fragrant.
- Add the chopped eggplant flesh, bell pepper, and zucchini. Sauté for about 5-7 minutes, until the vegetables are tender.
- Stir in the cherry tomatoes, cooked farro, oregano, basil, red pepper flakes (if using), salt, and pepper. Cook for an additional 2-3 minutes until everything is well combined.
- Remove the eggplant halves from the oven. Spoon the vegetable mixture evenly into the eggplant shells, pressing down gently to pack it in.
- Return the stuffed eggplants to the oven and bake for another 15-20 minutes, until the eggplant is tender and the filling is heated through.
- Remove from the oven and sprinkle with crumbled feta cheese.
Notes
Calories - 517
Protein - 35g
Carbs - 39g
Fat - 26g