4 portions

4 small to medium eggplants washed and halved lengthwise

½ tsp sea salt

2 tbsp olive oil

½ onion finely chopped

2 finely chopped garlic cloves

480 gr ground beef 

1 tsp oregano

2 tsp parsley

½ tsp complete seasoning

1 tsp sea salt

pepper to taste

8 tbsp homemade tomato sauce 

2 tbsp nutritional yeast

Preheat the oven to 400º F. Prepare a baking sheet with parchment paper.

Make cuts to each half of the eggplant with a knife (until you reach ½ cm from the skin), first along the length and then the width, like a grid. Place on the tray and sprinkle ½ teaspoon of salt. Bake for 20 to 30 minutes.

Remove from the oven and scoop out the pulp with a spoon, be careful with the  peel. Chop the pulp and set aside.

In a large skillet heat the oil, add garlic and onion. Cook until golden brown. Now add the meat and oregano. Cook 5 minutes and add the eggplant pulp. Season with salt, pepper, and complete seasoning. Stir to combine. Cook a few minutes and remove from heat. Add parsley and stir.

Fill eggplants and add 1 tablespoon of tomato sauce to each half. Sprinkle nutritional yeast on top. Heat in oven for 20 minutes and grill 3-5 minutes.

Per serving

Cal: 401.5 P: 37.5 F: 17.2 Cb: 40.8