Nutritional Wisdom with Carly Pollack

Stuffed Moroccan Eggplant

1 small eggplant
1/2 medium onion, diced
1/2 cup mushrooms, sliced
1/2 medium parsnip, diced
1 cup spinach or kale
1/2 medium tomato, diced
1/2 tbsp coconut oil
sea salt, to taste
black pepper, to taste
1/2 packet Moroccan Tagine simmer sauce (we like Saffron Roads)

Preheat oven to 425 degrees. Cut eggplant in half length-wise and scoop out the insides, setting aside. Brush eggplant with coconut oil and place cut side up on a foil-lined baking sheet. Bake for 15 to 20 minutes or until eggplant is soft. Meanwhile, heat oil in a large pan over medium-high heat. Add the onions, eggplant cubes, parsnips, tomato, and mushrooms and saute' until tender. Add the greens and continue to cook. Once the greens have cooked down and all of the vegetables are tender, add the Moroccan Tagine sauce and salt and pepper. Continue to cook for several minutes. Remove the eggplant halves from the oven and stuff with the mixed vegetables.

2 Servings