Recipe: Stuffed Eggplant with Garlic Aioli
Author: David LaForce, Hamama Friends Group
Prep Time: 25 Minutes
Cook Time: 1 Hour 10 Minutes
Makes: 1 Serving
Stuffed Eggplant with Garlic Aioli
When you get that request for an eggplant dinner, you have to be ready! David presents to you stuffed eggplant with garlic aioli. For this version he added some wasabi greens in the mix. If you’re going to eat a giant vegetable as your dinner, this is it!!
Ingredients:
- 1 Large Eggplant
- 1/2 lb Ground Beef
- 1 Onion, diced
- 1 Red Pepper, diced
- 3 Cloves Garlic, minced
- 1/2 Cup Fresh Parsley, chopped
- 1 1/4 Cup Freshly Grated Parmesan
- 1/4 Cup Bread Crumbs
- 1 Egg
- 2 Tomatoes, chopped
- Hot Wasabi Mustard Microgreens
Garlic Aioli Sauce:
- ¾ Cup Mayo
- 3 Cups Garlic, minced
- 2 ½ Tbsp Lemon Juice
- ¾ Tsp Salt
- ½ Tsp Ground Black Pepper
Instructions:
- Preheat oven to 350°
- Cut eggplant in half and scoop out the center.
- Saute with olive oil scooped out eggplant, onion, pepper and garlic plus salt and pepper to taste.
- Separately cook ground beef and drain off excess fat.
- When both are cooled, mix together the meat with vegetables, parsley, egg, breadcrumbs and 1 cup of cheese.
- On an oiled baking sheet, place eggplant and stuff with the mixture. Top with chopped tomatoes and remaining cheese.
- Bake for 50 min.
- Once cooled, place on your tray and enjoy with some hot wasabi mustard microgreens and your garlic aioli sauce! :)
Instructions for the Garlic Aioli:
- Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate until ready to eat.
Make this recipe today!
Leave a comment
Comments will be approved before showing up.
Also in Recipes
Refreshing Summer Cucumber Soup
Hot summer days call for a cool, refreshing Cucumber Soup!
