Paleo Stuffed Eggplants (Dairy Free)

Its winter and its cold and rainy here today. The perfect weather for comfort food. I’m not talking ‘junk’ comfort food. I’m talking those family meals that leave you feeling warm from the inside out. They make you think of a certain family member, or shared meals that bought you joy. This recipe makes me feel just like that.

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It’s not something I was ever served as a child, but prior to paleo I loved making this recipe, only it would have been topped with a cheesy sauce. Now dairy is out, this is a great alternative.

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Paleo Stuffed Eggplants (Dairy Free) – serves 6-8

4 eggplants, halved
olive oil
Himalayan salt

Meat Sauce
500gm grass-fed beef mince
1 small onion
2-3 cloves garlic
4 tomatoes
200gm tomato paste
1 Tbs dried oregano

‘Not Cheese’ Sauce
1 can coconut milk
1/4 cup tapioca flour
2 egg yolks
Pepper

Topping
40gm cashews
1/4 tsp Himalayan salt

Method
Preheat the oven to 180 degrees.
Scoop out each half of the eggplant out and set the extra eggplant ‘meat’ aside.
Place the eggplant shells on a flat oven baking tray or dish. Drizzle with a small amount of olive oil and season with salt.
Bake for 20 mins, while you continue.

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Meat Sauce:
In a large pan brown the mince.
While the meat is browning add the onion and garlic to the Thermomix bowl and chop at speed 5 for 5 seconds. Scrape down the sides of the TM bowl and repeat. Add to the pan.
Without cleaning, add the tomatoes and extra eggplant flesh to the TM bowl and chop speed 4 for 5 seconds. Add to the pan with tomato paste and oregano. Simmer for approximately 15 minutes, until the sauce thickens and reduces.
Fill each of the eggplant shells with a generous amount of the meat sauce. Return to the oven while you prepare the ‘not cheese’ sauce.
‘Not Cheese’ Sauce:

Meanwhile, pour the coconut milk into a small pot and heat on medium heat.
Once it starts to bubble around the edges, remove from the heat and add the tapioca flour. Whisk it through quickly, making sure to get all the lumps out. The mixture will thicken very quickly.
Add the two egg yolks and pepper and whisk again, making sure they are evenly throughout the sauce.
Pour the sauce over the stuffed eggplants.

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Topping:
Add the cashews and 1/4 tsp salt to the Thermomix bowl and process speed 6 for 5 seconds.
Sprinkle over the eggplants and bake for a further 15 minutes or until the sauce and nuts are slightly browned.
Serve with a garden salad.

If you have extra meat sauce which will freeze well. It’s also great to add to zucchini noodles.

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The ‘Not Cheese’ Sauce is so delicious, you could also use it instead of the parsnip one on my Paleo Lasagna. Find the recipe for that here.

Hope you enjoy this homely comfort food dish, especially great in the winter cold.

Brooke x

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