Stuffed Eggplant
Gluten-Free, Dairy-Free, Sugar-Free, Low FODMAP
Serves 2-4
I personally am a big fan of Eggplants. I like them roasted, broiled, grilled, turned into a dip (Baba Ghanoush), and pretty much any other way you might traditionally enjoy this delicious food. Today I bring you one of my top favorites, Stuffed Eggplant. When I originally created this recipe I made it with sausage. However, since then, I’ve found that I enjoy using ground turkey instead and seasoning my turkey meat to taste like sausage. It’s much leaner and just as tasty. This recipe is a delightful blend of flavors for your mouth to enjoy. I can’t wait for you to try it!
Say yes to great food and yes to health and happiness with The Yes Lifestyle.
Say yes to great food and yes to health and happiness with The Yes Lifestyle.
This recipe can be easily made with one eggplant yielding 2 servings instead of 4.
The recipe below is listed with quantities for 2 eggplants/ 4 servings.
Ingredients:
-2 Whole Eggplants
-½ Bunch Green Onions -green part only finely chopped
-¾ lb Sausage OR Ground Turkey (Lower fat content: See below for seasoning blend.) Note: for sugar free/ low FODMAP by a “Whole 30 approved” brand of breakfast sausage or you can buy ground breakfast sausage but be careful that they haven’t added sugar, onion, or garlic.
- 4 TB garlic infused Olive Oil
- 1 Can Tomato Paste
-1 tsp oregano
-1 TB parsley
-1 C Vegan Mozzarella Cheese (or regular mozzarella)
- Salt and Pepper to taste
- Red pepper flakes (optional but I recommend it - if you like it extra spicy)
Ground Turkey Seasoning:
To one pound of ground turkey add:
- ½ tsp dried sage
- ½ tsp dried rosemary
- ½ tsp dried thyme
- ¼ tsp ginger
- 1 ¼ tsp Sea Salt
Instructions
1. Remove the green tops of the eggplants and cut them in half lengthwise.
2.Using a knife, hollow out the eggplants, leaving about ¼ - ½” of flesh along the sides creating an open center
3. Chop the removed eggplant into ¼ - ½ inch cubes.
4. Sprinkle the inside of the eggplants with salt and place them face down in a saute pan coated with olive oil. Cooking over medium heat. Cover and saute for about 8-10 minutes flipping them over once about mid way through. Set aside with the hollow side facing down to drain and cool.
5. Either cook your raw sausages or turkey over medium heat or chop up your “Whole 30 approved” precooked sausage and set aside. If cooking ground turkey simply sprink the seasoning over the meat as it begins to cook and mix it in.
6. Place the cubed eggplant plus green onion along with 4 TB garlic infused olive oil in the pan and saute for 5 minutes seasoning lightly with salt and pepper.
7. Add the tomato paste, oregano and parsley and allow to simmer for 2-3 minutes.
8. Remove from the heat and allow the filling to cool some.
9. Stir in the cheese.
10. Arrange the eggplant in a baking dish and add the filling.
11. If you want extra cheese you can sprinkle some on top for the last 10 minutes it is baking.
12. Bake in a 350 degree oven for 20 - 25 minutes. Remove when the mixture is lightly bubbling.
