Taco Stuffed Eggplant Boats { #TacoTuesday with a Clean Eating twist Pretty Da…
Taco Stuffed Eggplant Boats
{ #TacoTuesday with a Clean Eating twist ?
Pretty Darn Good! ???} makes 4 servings
Ingredients:
2 medium sized eggplants
2 Tbsps avocado oil, or olive oil
1 pound ground beef, grass feed if possible, or ground turkey
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1 tsp ground cumin seeds
sea salt and pepper to your taste
4 oz tomato sauce
1/4 cup water
1 avocado, diced
1 roma tomato, diced
1/4 cup black olives, sliced
a small bunch of fresh cilantro/parsley, chopped
Instructions:
Preheat the oven to 375 degrees f.
Cut the eggplants in half lengthwise and scoop out pulp, leaving ½-in. shells. Line the eggplant on a large baking tray. Chop the pulp up and set
aside.
Heat a large skillet with 2 oil over med-hi heat. Add meat and cook until no longer pink. Drain the excess grease. Add the chopped eggplant pulp and all the spices, then cook for and additional 5 minutes.
Season with salt and pepper to taste. Add in the tomato sauce and stir to combine.
Fill the zucchini boats evenly with the meat mixture.
Bake uncovered for about 20 minutes or until the eggplant is tender.
Remove from oven and top with avocado, tomatoes, olives and fresh chopped herbs.
❤Rachel
