Nutritional Wisdom with Carly Pollack

Sausage and Mushroom Stuffed Eggplant

Sausage and Mushroom Stuffed Eggplant

Sausage and Mushroom Stuffed Eggplant

Ingredients
1 large eggplant, cut in half lengthwise
1/2 lb mushrooms, sliced
1/2 lb pork sausage
1 medium tomato, diced
5-6 basil leaves, chopped
2 cups kale or spinach
2 tbsp parsley, chopped
sea salt, to taste
black pepper, to taste
1 clove garlic, halved
1 tbsp coconut oil

Directions
Preheat oven to 375 degrees. Scoop out the middle of the eggplant and set aside. Salt the eggplant "boats", place in a baking dish covered with foil, and bake for 20 minutes. Meanwhile, dice the eggplant that was scooped out. Heat coconut oil in a large saucepan over medium heat and add the garlic. Crumble the sausage into the pan and saute until browned. Add the mushrooms, tomatoes and diced eggplant. Cook for five minutes, then add the greens and continue to cook until the greens are wilted. Remove from heat and add the basil and parsley. Season with sea salt and pepper. Stuff the eggplant boats with the filling. Lower the oven to 350 degrees and cook for 10 minutes.

Serving
2 Servings