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Taco Stuffed Eggplant Boats Recipe

Ingredients

  • 2 medium sized eggplants
  • 2 Tbsps avocado oil or olive oil
  • 1 pound ground beef grass feed if possible, or ground turkey
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin seeds
  • sea salt and pepper to your taste
  • 4 oz tomato sauce
  • 1/4 cup water
  • 1 avocado diced
  • 1 roma tomato diced
  • 1/4 cup black olives sliced
  • a small bunch of fresh cilantro/parsley chopped

Instructions

  • Preheat the oven to 375 degrees f.
  • Cut the eggplants in half lengthwise and scoop out pulp, leaving ½-in. shells.
  • Line the eggplant on a large baking tray.
  • Chop the pulp up and set aside.
  • Heat a large skillet with 2 tbsp. oil over med-hi heat. Add meat and cook until no longer pink. Drain the excess grease.
  • Add the chopped eggplant pulp and all the spices, then cook for and additional 5 minutes.
  • Season with salt and pepper to taste. Add in the tomato sauce and stir to combine.
  • Fill the eggplant boats evenly with the meat mixture.
  • Bake uncovered for about 20 minutes or until the eggplant is tender.
  • Remove from oven and top with avocado, tomatoes, olives and fresh chopped herbs.