INGREDIENTS:

  • 1 medium organic eggplant
  • 4 small Portabella or shitake mushrooms
  • 1/4 cup organic Basmati rice
  • 1/2 organic red bell pepper
  • 1 small organic onion
  • 1/4 cup pine nuts or chopped walnuts
  • 3 stalks of organic celery
  • 1 organic de-seeded tomato
  • 4 cloves of garlic
  • 2 oz virgin coconut oil
  • 1 pasture raised egg
  • 2.5 oz grated raw grass fed Parmesan
  • 1.5 – 2 oz breadcrumbs (use gluten free breadcrumbs if preferred)
  • Himalayan and fresh ground black pepper
  • fresh organic parsley to sprinkle

Sauce

  • 1 1/2 organic red bell peppers
  • 5 oz full fat organic grass fed heavy cream or coconut cream
  • Himalayan salt

 

INSTRUCTIONS:

  1. Cook the rice in a pot with a large quantity of boiling water until it is tender.
  2. Cut the eggplant in half lengthwise.
  3. Scoop out the flesh of the eggplant with a spoon, leaving about 1/2″ of flesh against the skin.
  4. Lightly salt the inside of the eggplants and turn them upside down on a piece of paper towel.
  5. Finely chop mushrooms, onion, tomato, celery, eggplant flesh, the remaining 1/2 bell pepper and chop the garlic coarsely.
  6. Cook the chopped vegetable in a pot with the garlic and coconut oil until everything is tender.
  7. Mix the cooked vegetables with the pine nuts, the Parmesan, and the egg.
  8. Season to taste with the salt & pepper.
  9. Fill the empty eggplant halves with the mix. (You are likely to have more of the stuffing than can fit in the eggplants – put the extra stuffing in oiled ramekins to cook as well.)
  10. Heat oven to 350 °F.
  11. Sprinkle the bread crumbs on top of the stuffed eggplant.
  12. Place the eggplants in an oven proof dish
  13. Cook for about 1 hour. The eggplant should be soft.

Sauce

  1. Dice the 1/2 bell pepper into small cubes.
  2. Cook the bell pepper cubes with the cream and a dash of salt in a pot until soft.
  3. Put the cooked bell pepper and cream in a blender and process until you have a soft purée and strain the sauce through a fine sieve to remove any bits of skin.

 

Serve the stuffed eggplants with the sweet red pepper sauce and fresh parsley.