Eggplant Ghoulash

Eggplant is full of antioxidants and helps protect the fat in your brain cells (very important, because we really are all “fatheads”!  Did you know your brain is about 60% fat?!)

Grass-fed beef gives you more omega 3s than grain-fed, which are anti-inflammatory fats.

Tomatoes are full of antioxidant and anti-inflammatory benefits and are high in Vitamin C.

Print Recipe
Eggplant Ghoulash
Course Main Dish
Prep Time 10-20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 10-20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Set oven to 425 F. Line a baking sheet with parchment paper (I recommend "If You Care" parchment baking paper - you can get it on Amazon), spray with avocado oil or ghee. Place eggplant on lined baking sheet. Spray again with oil or ghee. Sprinkle with a little salt and pepper. Alternatively, you can place the diced eggplant in a bowl and stir to coat with avocado oil (about 2-3 Tablespoons) and salt and pepper. Bake for 25 min.
  2. Add avocado oil to large pan or dutch oven. On medium heat, sauté onions until translucent. Then add garlic, basil curry powder, coconut aminos, salt, & pepper and stir.
  3. Add ground meat. Cook until slightly browned. Add rotel and tomato paste. Stir to combine.
  4. Add eggplant to pan when its finished in the oven.
  5. Blend coconut butter and 3/4 cup water in high speed blender until smooth (this is better than the canned coconut milk because you avoid BPA/pthalates that line the can, which can contribute to cancer and other hormone disruptions). Add to pan. Simmer for a few more minutes.
  6. Mix with brown rice, top with fresh cilantro and/or fresh basil and enjoy!
 
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