Spicy Stuffed Eggplant

Think you’re the only one scrambling to figure out what’s for dinner tonight? We all do it – fly in from work absolutely famished, dig through the freezer and come up with nothing but a pair of lamb chops from the mid-90s and a bag full of sorry looking frozen beans.

Today, however, we present a recipe that is quick, tasty and perfectly primal. Need more incentive? Besides the eggplant and ground meat, the recipe contains ingredients that you’re likely to already have in your pantry.

2 large eggplants*
5 tbsp olive oil
1 cup onion, chopped
2 cloves garlic, minced
1 14.5 oz can diced tomatoes, drained
1/2 tsp dried thyme
1/2 tsp ground cayenne pepper
8 oz ground beef, bison or pork, cooked
¼ cup almond flour
2 tbsp fresh chopped parsley
Salt and Pepper to taste

*Here is a little food for thought: Apparently there is such a thing as a “male” and “female” eggplant (not in the biological sense). According to those in the know, the male eggplant has fewer seeds and is therefore less bitter than the female version, making it more desirable. So how do you determine “gender”? Flip the eggplant over and look at the base – male eggplants have a shallow and round indentation, while female eggplants will have a deep groove or dash.

Wash the eggplants and cut in half lengthwise. With a spoon, remove pulp (but don’t throw away!) to leave a scooped-shell about ½ an inch thick. Next, chop the eggplant pulp coarsely and set aside. In a large skillet, heat half of the olive oil. Place the eggplant shells cut-side down and cook for about five minutes. With tongs, transfer shells to a shallow, oven-proof dish. Add remaining oil to skillet and sauté onions and garlic for 2 minutes over medium heat. Add eggplant pulp, tomatoes, thyme, cayenne pepper, and salt and pepper to taste and cook over medium-high heat until the majority of the moisture evaporates and you are left with a stew-like mixture. Remove from heat and mix in cooked meat. Next, stuff the eggplant shells with the stew-like mixture, top with almond flour (a stand in for breadcrumbs) and bake in a 400° pre-heated oven for 15 minutes. Remove from oven, top with chopped parsley. Serves 4.

Nutrition Analysis:
Courtesy of FitDay. Based on 1 serving (meal serves 4) of eggplant stuffed with ground beef.

Calories: 384
Fat: 29 grams (65% calories from fat)
Carbs: 19 grams (19% calories from carbs)
Protein: 15.3 grams (16% calories from protein)

Photo Courtesy of Ev CiNi

Further Reading:

Smart Fuel: Eggplant

Eggplant Chips Recipe

Eggplant Pizza Recipe

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30 thoughts on “Spicy Stuffed Eggplant”

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  1. Sounds pretty tasty. I am “ok” with eggplant but I am just not a big fan. I have been expirementing with it since going primal but i don’t go out of my way to eat it.

    The SoG

  2. Sorry to disagree with you SoG, but I frickin’ love eggplant. I’ve made those little Primal eggplant pizzas three times now, I just can’t get enough of them. I know many people are grossed out by the “sliminess” of cooked eggplant, but I’ll pick the oblong purple people pleaser any day over chicken, and I’m not even a vegetarian.

  3. As eggplants are all fruits, they’re all the “female” parts of the plant. I don’t know if stem-end shape has anything to do with bitterness or seeds, but there’s no such thing as a male eggplant.

  4. I’m with Broseph – I love eggplant. Eat it probably once a week to once every two weeks. So excited to have another recipe to add to my rotation!

  5. Jaime – You are absolutely right. I’ve added the quotation marks to denote that male and female versions of eggplant are strictly folk wisdom monikers to describe a particular characteristic of eggplants – some how “outties” and others “innies”. Male and female in this sense has nothing to do with biological sex.

  6. We did did this recipe this evening with grass-fed beef as the meat. Very tasty! One suggestion: I kept the halved eggplants in the pan for an extra few minutes and also in the oven an extra 8 minutes. We prefer softer eggplant. That was not high heat so as to caramelize the eggplant; just more heat to soften it. Also, the diced tomatoes I used had smoked chipotle peppers also. Great recipe!

  7. O how I LOVE eggplant! And I love Bison too. So this one’s definitely a winner. Can’t wait to try it. Thanks much!

  8. I tried this last night for dinner! It was pretty darn tasty. However, I do agree with Rick. Next time I’m going to bake the eggplant a little extra before putting the filling in so that they turn out softer. Otherwise delicious, and a good excuse to break open my almond flour.

  9. I made them too! Excellent!
    I, too, sprinkled a little raw milk Parmesan on top and also a little nutritional yeast to up the B nutrient content (actually have a bag of nutritional yeast and never know what/how to use it; this, was perfect). I baked for a bit longer than 15 minutes though– left it in the oven about 25.

    I will make this once a week because it was so easy. loved it.

  10. I will be making this in the next few days, got everything except the almond flour! Will get that tomorrow! Using ground bison in mine since I have a ton that I need to use.

  11. I’ve recently discovered my love for eggplant … looks like a great recipe and thanks for sharing!

  12. I totally made these tonight with ground bison. They came out super good, although I think next time I’ll throw some green chile in there to turn up the head and put a bit more meat in them. Super good though, and very filling.

  13. Hi Mark
    I just found out about your site from my neighbor and I love your recipes. Thank you so much. I made the eggplant dish and almond cookies. They are to die for. Thanks for all the wonderful info.

  14. After this recipe, (made with ground Bison), served to my picky mother, none-the-less, I turned into an Eggplant lover and so did my entire family!!!

    Last night I made ‘Eggplant Stacks’ with both green & red cabbage sauteed in leftover bacon grease after frying up some bacon. Put crumbled bacon back into the cabbage mixture along with salt, pepper & Curry powder.

    Meanwhile, I drizzled Olive Oil on some round Eggplant slices, with dried Basil & grated Parmesan Cheese & broiled in the oven.

    Then, layered the eggplant rounds with tomatoes, more basil, more Parmesan cheese, more salt & pepper, the cabbage & bacon mix and onions for another quick broil.

    Served this with seared Ahi Tuna.

    Eggplant just went from EWWWWWWWW! to YUMMMMMM! in my book!

    1. Thanks for the eggplant idea. They are pretty cheap right now at my local market might have to try the stack.

  15. LOVED this recipe! It turned out great, and I am NOT a seasoned cook by any means, so I highly recommend it for new cooks!

  16. Not bad. A bit bland so I’ll be adding more spices next time. 384 calories is more of a sample than a serving so I did a double batch. Took about 40 min in the oven.

  17. I made this with a mixture of half ground beef, half ground lamb. I’d highly recommend the lamb. I added quite a bit more spice, tripled the garlic (yum), and some sliced fresh tomato in addition to the canned. Cooked the eggplant longer, till it was nice and soft. DELICIOUS! There was a lot of filling so I’m saving it to eat on its own tomorrow.

  18. I made this and it’s absolutely great! I have a Louisville Slugger size zucchini so the next version will be stuffed zucchini. The meat mixture is delicious. I am also thinking stuffed peppers would be awesome with it.

  19. Also I didn’t have any almond flour on hand, and left it out. Didn’t miss it.

  20. I made this last night and wasn’t a fan… I thought it was rather bland (and I added a bunch of seasoning and spices to up the flavor), and took forever to bake in the oven until the eggplants were soft (about an hour). We LOVE eggplant, but this recipe just isn’t as flavorful as the recipes we usually find (and love!) on your site!