Savory Mediterranean Veal-Stuffed Eggplants
Indulge in the rich flavors of the Mediterranean with these Savory Mediterranean Veal-Stuffed Eggplants. This delightful low-carb dish features tender eggplant halves filled with a hearty mixture of veal, pork, and aromatic vegetables, complemented by sweet raisins and nutty almond meal. Perfect for a filling meal, these stuffed eggplants are not only a healthy option but also versatile enough for party appetizers when served in mushroom caps. With an intentional focus on high fat and low carbs, this recipe allows you to indulge guilt-free. Whether you enjoy it as a main course or as tasty bites, you'll find it hard to share. Enjoy a dish that brings together wholesome ingredients to create comfort food that aligns with your primal or paleo lifestyle.
N/A
Servings
400
Calories
17
Ingredients
Ingredients
meatloaf mix (ground pork, veal, beef)
1 lb (combined)
lard
1 tablespoon (melted)
onion
1 small (chopped)
organic butter
1 tablespoon (melted)
white mushrooms
1/2 pint (chopped)
eggplants
2 small (halved and scooped)
raisins
1/4 cup (chopped)
almond meal or finely chopped almonds
1/4 cup (measured)
cumin
1/2 teaspoon (ground)
garlic powder
1 teaspoon (measured)
onion powder
1 teaspoon (measured)
cayenne powder
1 pinch (measured)
cinnamon
1/8 teaspoon (ground)
water
1/2 cup (measured)
olive oil
1 tablespoon (measured)
shredded mozzarella cheese
3/4 cup (shredded)
grated parmesan cheese
2 tablespoons (grated)
Instructions
1
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
2
In a large cast iron skillet over medium-high heat, add the lard and once heated, add the meatloaf mix. Cook the meat until it is well browned, breaking it apart with a wooden spoon to prevent burning.
3
In a separate large saucepan over medium heat, melt the butter. Add the chopped onions with a pinch of salt and sauté until they are translucent, about five minutes. Then, add the chopped mushrooms and continue cooking until they are softened.
4
Combine the onion and mushroom mixture with the browned meat in the skillet. Fold in the chopped eggplant, raisin, and almond meal. Stir in the spices—cumin, garlic powder, onion powder, cayenne, and cinnamon. As the eggplant begins to soften, pour in the water to deglaze the skillet, scraping up any delicious browned bits from the bottom.
5
In the empty saucepan, add the olive oil and lightly salt the insides of the eggplant halves. Place the eggplants cut-side down into the saucepan, cooking them for about 3-5 minutes until slightly tender. Flip the eggplants over so the cavities are facing up and transfer the pan to the preheated oven for an additional 5 minutes.
6
Once the eggplants have roasted, remove them from the oven and stir the shredded mozzarella and grated parmesan into the meat mixture. Taste and adjust seasoning if needed.
7
Evenly divide the meat filling among the roasted eggplant halves, packing them generously.
8
Return the stuffed eggplants to the oven and bake for an additional 5 minutes, or until the tops are golden brown and bubbly.
9
Serve warm and enjoy the burst of Mediterranean flavors!
Nutrition Information
22.5g
Fat
10g
Carbs
35g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein source in these stuffed eggplants?
The primary protein is a meatloaf mix consisting of one pound of ground pork, veal, and beef.
How many calories are in a serving of Savory Mediterranean Veal-Stuffed Eggplants?
Each serving contains approximately 400 calories.
Is this recipe suitable for a low-carb diet?
Yes, with only 10g of carbohydrates and 22.5g of fat, it is designed to be a healthy low-carb and primal-friendly option.
What oven temperature is required for this recipe?
The oven should be preheated to 400 degrees Fahrenheit (200 degrees Celsius).
What type of eggplants are best for this dish?
The recipe calls for two small eggplants, halved and scooped out to create cavities for the stuffing.
Can I substitute almond meal in this recipe?
You can use either 1/4 cup of almond meal or 1/4 cup of finely chopped almonds.
What spices provide the Mediterranean flavor profile?
The flavor profile is created using a blend of cumin, garlic powder, onion powder, cayenne, and a touch of cinnamon.
How much protein does one serving provide?
One serving of these stuffed eggplants provides 35 grams of protein.
Is this recipe gluten-free?
Yes, this recipe is gluten-free as it uses almond meal instead of traditional breadcrumbs for the filling.
What kind of mushrooms are used in the filling?
The recipe uses 1/2 pint of chopped white mushrooms.
How do I prepare the eggplant shells before stuffing?
Sauté the salted eggplant halves cut-side down in olive oil for 3-5 minutes, then roast them in the oven for 5 minutes before filling.
What type of fats are used for cooking?
The recipe uses a combination of lard for browning the meat, organic butter for sautéing vegetables, and olive oil for the eggplants.
Can this recipe be adapted into appetizers?
Yes, the meat filling can be served in mushroom caps instead of eggplant halves for party-friendly appetizers.
What cheeses are included in the recipe?
The recipe includes 3/4 cup of shredded mozzarella and 2 tablespoons of grated parmesan cheese.
Is there any fruit in the meat mixture?
Yes, 1/4 cup of chopped raisins is added to the filling for a hint of Mediterranean sweetness.
How much fat is in one serving?
There are 22.5 grams of fat per serving.
How do you deglaze the skillet during cooking?
Pour in 1/2 cup of water to the skillet and scrape up the browned bits from the bottom as the eggplant softens.
Is this recipe Paleo-friendly?
Yes, the recipe aligns with Paleo and Primal lifestyles, though strict Paleo followers may choose to omit the cheese.
How long do the onions need to sauté?
The onions should be sautéed in butter for about five minutes until they are translucent.
What should I do with the scooped-out eggplant flesh?
The chopped eggplant flesh is folded into the meat mixture along with the raisins and almond meal.
How long is the final bake once the eggplants are stuffed?
Once stuffed, the eggplants should bake for an additional 5 minutes until the tops are golden and bubbly.
How much garlic powder is needed?
The recipe requires 1 teaspoon of garlic powder.
What is the preparation method for the raisins?
The raisins should be chopped before being added to the mixture.
Does this recipe contain cinnamon?
Yes, it uses 1/8 teaspoon of ground cinnamon to enhance the Mediterranean flavors.
What equipment is recommended for browning the meat?
A large cast iron skillet is recommended for cooking the meatloaf mix over medium-high heat.
How much onion is used in the recipe?
The recipe calls for one small chopped onion.
What is the total number of ingredients used?
There are 17 ingredients used in this recipe.
Can I use beef instead of the meatloaf mix?
While the recipe specifies a mix of pork, veal, and beef, you could use ground beef, though the flavor profile will change slightly.
How much water is needed for deglazing?
The recipe uses 1/2 cup of water for the deglazing step.
When should the cheese be added?
The mozzarella and parmesan should be stirred into the warm meat mixture after the eggplants have been pre-roasted but before stuffing them.