- 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
- 1 1/2 organic red bell peppers
- 5 oz full fat organic grass fed heavy cream or coconut cream
- Himalayan salt
- Cook the rice in a pot with a large quantity of boiling water until it is tender.
- Cut the eggplant in half lengthwise.
- Scoop out the flesh of the eggplant with a spoon, leaving about 1/2″ of flesh against the skin.
- Lightly salt the inside of the eggplants and turn them upside down on a piece of paper towel.
- Finely chop mushrooms, onion, tomato, celery, eggplant flesh, the remaining 1/2 bell pepper and chop the garlic coarsely.
- Cook the chopped vegetable in a pot with the garlic and coconut oil until everything is tender.
- Mix the cooked vegetables with the pine nuts, the Parmesan, and the egg.
- Season to taste with the salt & pepper.
- 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.)
- Heat oven to 350 °F.
- Sprinkle the bread crumbs on top of the stuffed eggplant.
- Place the eggplants in an oven proof dish
- Cook for about 1 hour. The eggplant should be soft.
- Dice the 1/2 bell pepper into small cubes.
- Cook the bell pepper cubes with the cream and a dash of salt in a pot until soft.
- 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.