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

• 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

1. Preheat oven to 350°
2. Cut eggplant in half and scoop out the center.
3. Saute with olive oil scooped out eggplant, onion,  pepper and garlic plus salt and pepper to taste.
4. Separately cook ground beef and drain off excess fat.
5. When both are cooled, mix together the meat with vegetables, parsley, egg, breadcrumbs and 1 cup of cheese.
6. On an oiled baking sheet, place eggplant and stuff with the mixture.  Top with chopped tomatoes and remaining cheese.
7. Bake for 50 min.
8. Once cooled, place on your tray and enjoy with some hot wasabi mustard microgreens and your garlic aioli sauce! :)

1. Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate until ready to eat.