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Greek Stuffed Eggplant

2 Servings Recipe By

Ingredients

  • 1 medium Eggplant
  • 1 teaspoon Coconut Oil #1
  • 1 teaspoon Coconut Oil #2
  • 1/2 cups dice Onion
  • 2 teaspoons mince Garlic, Cloves
  • 1 1/2 cups cook Ground Beef
  • 14 1/2 ounces Diced Tomatoes, Canned
  • 1 tablespoon Tomato Paste
  • 1/2 teaspoons Cinnamon
  • 1/2 teaspoons Salt
  • 1/4 teaspoons Black Pepper
  • 1/8 teaspoons Cloves, Ground

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1/2 stuffed eggplant
  • 573 Calories
  • 28g Total Fat
  • 13g Sat Fat
  • 1g Trans Fat
  • 147mg Cholesterol
  • 1095mg Sodium
  • 29g Total Carb
  • 11g Fiber
  • 14g Total Sugars (Includes 0g Added Sugars)
  • 50g Protein
  • 13 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Plaid and Paleo for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Cut eggplant in half lengthwise. Use a knife to cut between the eggplant skin and meat. Score flesh and then remove with a spoon.
  2. Place coconut oil #1 in a pan and heat over medium heat.
  3. Place eggplant skins in pan, flesh side down, and cook for 5 minutes. Flip over and cook 5 more minutes.
  4. Remove eggplant from pan. Add coconut oil #2 to pan. Cook onion and garlic until onion is translucent.
  5. Add diced eggplant. Cook for 5 more minutes.
  6. Add ground beef, diced tomatoes, tomato paste, cinnamon, salt, pepper, and cloves. Cook for 5-7 more minutes.
  7. Fill eggplant skins with meat mixture.
  8. Divide eggplants among indicated number of 8 x8 foil pans. Cover with foil, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Bake at 350F for 30 minutes.

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