NUTRITION

SERVINGS

INGREDIENTS

2 medium eggplants

6 oz ground beef 93% lean

0 tbsp extra virgin olive oil

0.5 medium yellow onion

2 cloves garlic

0.5 cup tomato puree

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tbsp fresh parsley

1 medium tomato

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking dish with parchment paper.

• 2

  Peel vertical strips of skin from the eggplants to create a striped look, then slice a deep slit lengthwise in each without cutting all the way through.

• 3

  Brush the eggplants with a small amount of olive oil and roast for 20 minutes until the flesh is softened and golden.

• 4

  While roasting, heat the remaining olive oil in a skillet over medium heat and sauté the diced onion and minced garlic until translucent.

• 5

  Add the ground beef to the skillet, breaking it apart with a spoon, and cook until browned and cooked through.

• 6

  Stir in half of the tomato puree, sea salt, black pepper, and dried oregano, allowing the mixture to simmer for 5 minutes to meld flavors.

• 7

  Remove eggplants from the oven, gently widen the slits with a spoon, and stuff them generously with the beef mixture.

• 8

  Place a slice of fresh tomato on top of each stuffed eggplant and pour the remaining tomato puree into the bottom of the dish.

• 9

  Bake for an additional 15 minutes until the sauce is bubbling and the tomatoes on top are tender.

• 10

  Garnish with freshly chopped parsley and serve warm.