Mediterranean Pork Stuffed Roasted Egg Plant
Adapted from Michael Mosley's book 8 Week Blood Sugar Diet.
Preheat oven to 425F. Slice eggplant lengthwise in half. Sit in roasting pan skin side down. Sprinkle with salt and drizzle with 1/2 tablespoon of Olive Oil each. Roast for 20 mins.
While it's roasting, dice up one medium onion and fry in 1 tbsp of olive oil along with 1/2 tsp of cumin, 1/2 tsp of paprika and 1/2 tsp of cinnamon. Add 1/2 pound of ground pork and brown, caramelzing onions a bit in the process. Add in 1 heaping tbsp of pistachio nuts and 1 tbsp of flax seed. Along with 1 tbsp of tomato puree/paste. Add a tiny bit of water and cook for another minute or two. Salt to taste.
AFter 20 mins of roasting, pull the eggplants out and mash down the center of them, with the bottom of a spoon, forming a shallow cup. Then scoop in the pork mixture to each half and bake another 10 minutes.
Thinly slice some chives or scallions and garnish.
Absolutley heavenly.. first time I've ever eaten a stuffed eggplant!
Each bite was divine.. a great mix of flvaors and textures.
Really loving Mediterranean cuisine, and going to make much more of it (Made broiled/grilled portabella stuffed with feta and pistachio the other day.)
Adapted from Michael Mosley's book 8 Week Blood Sugar Diet.
Preheat oven to 425F. Slice eggplant lengthwise in half. Sit in roasting pan skin side down. Sprinkle with salt and drizzle with 1/2 tablespoon of Olive Oil each. Roast for 20 mins.
While it's roasting, dice up one medium onion and fry in 1 tbsp of olive oil along with 1/2 tsp of cumin, 1/2 tsp of paprika and 1/2 tsp of cinnamon. Add 1/2 pound of ground pork and brown, caramelzing onions a bit in the process. Add in 1 heaping tbsp of pistachio nuts and 1 tbsp of flax seed. Along with 1 tbsp of tomato puree/paste. Add a tiny bit of water and cook for another minute or two. Salt to taste.
AFter 20 mins of roasting, pull the eggplants out and mash down the center of them, with the bottom of a spoon, forming a shallow cup. Then scoop in the pork mixture to each half and bake another 10 minutes.
Thinly slice some chives or scallions and garnish.
Absolutley heavenly.. first time I've ever eaten a stuffed eggplant!
Each bite was divine.. a great mix of flvaors and textures.Really loving Mediterranean cuisine, and going to make much more of it (Made broiled/grilled portabella stuffed with feta and pistachio the other day.)
