Stuffed Eggplant
Recipe Tags:
eggplant | low carb | pork rinds | recipe | recipes | stuffed
Prep Time:
45 minutes
Serves:
4
Ingredients
- Stuffed Eggplant:
• 1/4 cup Southern Recipe Pork Rinds, crumbled
• 1 egg
• 1 large eggplant
• 3 Tbsp. extra-virgin olive oil, divided
• 1/2 lb ground beef
• Salt and freshly ground black pepper
• 1 small onion, diced
• 1 small red pepper, diced
• 3 cloves garlic, minced
• 1/2 cup parsley leaves, chopped
• 1/2 cup basil leaves, chopped
• 1 1/4 cup grated Pecorino Romano, divided
• 1 (15 oz.) can chopped tomatoes, drained well
Preparation
1. Preheat oven to 350°F.
2. Cut eggplant in half and scoop out the center, leaving enough flesh to hold its shape when baked.
3. Boil the scooped-out eggplant flesh until very soft, about 10 to 12 minutes.
4. Meanwhile, heat 1 tablespoon olive oil in a medium sauté pan over medium heat.
5. Season ground beef with salt and pepper.
6. Add beef to the pan and sauté until liquid evaporates and beef browns slightly.
7. Drain excess fat and let beef cool briefly.
8. Chop the cooked beef to eliminate large chunks.
9. In another sauté pan, heat remaining 2 tablespoons olive oil over medium heat.
10. Sauté onions, peppers, and garlic until tender.
11. In a bowl, mix cooked eggplant, sautéed vegetables, cooked beef, herbs, 1 cup cheese, pork rind crumbs, and egg.
12. Fill the eggplant halves evenly with the mixture.
13. Top with chopped tomatoes and remaining pork rind crumbs.
14. Bake as desired (typically 25–30 minutes or until heated through and cheese is melted).
15. Serve warm.
Recipe Category:
Appetizer