Sausage and Mushroom Stuffed Eggplant

Recipe by

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
• Optional diced bell peppers to top

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 Size
2 servings

Posted To: Entree