1 medium eggplant
1 Tbs. extra virgin coconut, macadamia nut or grapeseed oil
½ lb. grass-fed ground beef
1 cup onion, diced
1 Tbs. minced garlic
1/2 cup petite tomatoes, diced, with juices
1-1/2 tsp. dried oregano
1 Tbs. balsamic vinegar (without sugar)
Himalayan sea salt and fresh ground black pepper, to taste
Preheat oven to 400 F. Cut eggplant in half lengthwise. Score the flesh with a knife diagonally, about 1” apart, cutting deep without puncturing the skin. Turn eggplant around and score again, creating a diamond pattern. Brush with oil and lay cut side down on a baking sheet lined with parchment paper. Roast for 25-30 minutes, until tender.
While eggplant is roasting, brown the ground beef in a large skillet. (Do not drain grass-fed beef, leaving juices.) Add onion and garlic, cooking until translucent. Add tomatoes and oregano and season with sea salt and pepper. Simmer for 10-15 minutes, until tomatoes are slightly broken down. Add the balsamic vinegar.
When the eggplant is done, scoop out 1-1/2 cups, and place into the ground beef mixture. Mix gently and enjoy!
Double your recipe and have plenty of leftover for lunch or another dinner!