An Easy Paleo Recipe For Dinner: Savory Eggplant - YourOptimalBody.com
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An Easy Paleo Recipe For Dinner: Savory Eggplant

So I’m going to start out this post by saying YUM!

The other day, I found a gorgeous eggplant in the grocery store and I had to buy it. Having no real recipe in mind, I picked up some other delicious-looking ingredients and decided to make a sort of deconstructed paleo eggplant parmesan (without the cheese).

What resulted was extremely tasty and filling, which is ideal when your goal is weight loss.

This is an easy paleo recipe for dinner that will fill your kitchen with delicious smells and make you feel like an amazing cook.

Ingredients:

  • 1 Eggplant
  • 1 Pound Grass-fed Beef
  • 1/2 Onion Diced
  • 6 Tomatoes Chopped (or, 28-ounce can organic stewed tomatoes)
  • 4 to 6 Cloves Garlic Peeled and Chopped (depending on your preference)
  • 1/2 cup Organic Chicken Broth
  • Spice Combination: 1 TSP Oregano, 1 TSP Thyme, 1 TSP Basil (you can substitute these spices for others, if you prefer)

Instructions:

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Optional Step – Weep the eggplant to remove any bitterness. What I do is cut the eggplant into round slices, sprinkle sea salt on each side and then lay the slices on a paper towel for about 30 minutes. When done, pat each side of the eggplant dry and discard any liquid that came out of the weeping process.
    (This step is optional because the bitterness may not bother you. If you don’t weep the eggplant, you can expect a spongier texture due to the excessive water content.)
  3. Arrange your eggplant slices on an oven-proof pan, such as a cookie sheet or pizza pan, and allow them to bake for about 20 minutes.
  4. Brown your beef in a sauté pan with the onions, tomatoes, garlic, chicken broth and spice combination. Bring this mixture to a boil and then turn the heat to low and allow everything to simmer for about 15 minutes. (By now your kitchen will start smelling insanely good!)
  5. Remove the eggplant from the oven and turn your oven temperature down to 350 degrees Fahrenheit.
  6. Add your eggplant slices to a lasagna pan (or a pan that has deep enough sides to hold everything). Top the slices with your beef mixture. Bake for about 20 minutes.
  7. Remove the pan from the oven and sprinkle some more basil on top. You might also want to sprinkle a bit of sea salt and pepper as well. 

Serve immediately and enjoy!

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Serving Suggestion

I’ve found that this recipe typically gives you at least four healthy dinners, depending on how big your eggplant is. For each serving, I generally add two slices of eggplant and a few spoonfuls of the tomato mixture.

Leftovers

Although I call this an easy paleo recipe for dinner, this meal makes an amazing breakfast too! Just heat a serving of eggplant, and then add a topping such as a sunny-side up egg. It’s totally delicious.

Eggplant Nutrition

For those of you wondering about the nutritional value of eggplant, here’s a quote from Dr. Axe — founder of Exodus Health Center:

Eggplant is a vegetable with a lot to offer: a high amount of antioxidants, special phytonutrients including phenolic compounds, flavonoids such as nasunin, and numerous vitamins and minerals too. All of these eggplant nutrition benefits come at a low calorie count of only 35 calories per cup, thanks to eggplant’s high fiber and water content. (Dr. Axe.com, Eggplant Nutrition, Benefits & Recipes)

What’s more, studies have shown that cooking your eggplant helps release even more antioxidant effects and beneficial properties (1).

One Caveat

Some people report digestive upset when eating eggplant and other nightshade (Solanaceae) veggies such as peppers and tomatoes. Studies have yet to definitively prove any known sensitivities (2). If this is your first time eating eggplant, you may want to watch for any potential symptoms.

 

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