Stuffed Eggplant

Oct 09, 2023

By Esther Boateng

Eggplants are relatively quick to prepare and taste delicious with a touch of seasoning and a few other simple ingredients. Baked eggplant is delightfully soft and tender when it’s cooked well, and pairs beautifully with fillings such as grains, legumes, and pulses. For a more filling option, pair it with ground meat, cooked with onions and garlic. Cooked rice, lightly seasoned with sauteed vegetables, is one of my favorite fillings when I want something quick and healthy; it’s simple to make and I can add extra flavor with ingredients such as capers, chopped olives, or crumbled goat cheese.

Serves 1

Stuffed Eggplant

Rated 5.0 stars by 1 users

Category

Main

Servings

1

Image of Stuffed Eggplant

Ingredients

1 eggplant per person
1+ Tbsp. Dr. Cowan’s Garden Olive Oil or Dr. Cowan’s Garden Pasture Certified A2/A2 Ghee
1/2 tsp Dr. Cowan’s Garden Pepper Salt
2 Tbsp. Dr. Cowan’s Garden Pluck All Purpose Organ-Based Seasoning
1/4 cup Dr. Cowan’s Garden Carolina Gold Rice, cooked
1/4 large red or white onion or 1 small onion, diced
1/2 fresh red pepper, diced
1/2 fresh yellow pepper, diced
1 tsp. Dr. Cowan’s Garden Low Oxalate Greens Powder
2 tsp. Dr. Cowan’s Garden Threefold Blend Powder – Slightly Sweet
1-2 Tbsp. Dr. Cowan’s Garden Crispy Sprouted Organic Almonds, crushed (optional)
1 Tbsp. toasted pine nuts, optional
Salt to taste

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Directions

Heat the oven to 400 degrees F.
Remove the top part of the eggplant and cut in half and remove seeds.
Place the eggplants on baking tray flesh side up.
Drizzle or brush the eggplants generously with olive oil or melted ghee.
Lightly sprinkle with Pepper Salt and all-purpose seasoning, reserving remainder for filling.
Place eggplants flesh side down on a baking tray and bake for approximately 20-25 minutes or until soft to touch.
Remove from the oven and let slightly cool.
Scoop out a small amount of the flesh and fill with your choice of filling.
Serve warm.

Rice and Vegetable Filling

Cook rice according to package instructions.
Peel and chop the onion.
Thinly dice or slice the red and yellow peppers.
Add onion and peppers to a moderately heated pan with olive oil or ghee, and sauté for a few minutes until tender.
Mix in the cooked rice.
Add the remainder of All-purpose organ-based seasoning and Pepper Salt, low oxalate greens powder, and threefold blend powder.
Mix in any additional ingredients such as salt.
Place rice mixture on top of the cooked eggplants, garnish with crushed almonds or toasted pine nuts.

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