This is a great recipe for IBS/SIBO patients because it can easily be made Low FODMAP and is super flavorful! I served this stuffed eggplant with curried extra firm sprouted tofu, and butter lettuce tossed with EVOO, lemon juice, splash balsamic, pecorino, and pepper.
Time: ~40 min
1 large eggplant
Extra virgin olive oil
Smoked paprika (also known as Spanish paprika)
Salt and fresh ground pepper
1/2 medium onion
1 medium zucchini
1 medium tomato
Handful or two of baby spinach
1-2 cloves garlic, minced
Preheat oven to 425 degrees Fahrenheit. Scrape out eggplant flesh (set aside) and brush the eggplant "boat" liberally with EVOO, salt pepper and smoked paprika. Bake upside down in glass dish until tender ~20 minutes. Let the eggplant sit upside down after removing from oven for 5 minutes to allow it to steam.
Meanwhile chop the leftover eggplant flesh, zucchini, and tomato. Heat a medium or large skillet over medium heat and add 1-2 tablespoons extra virgin olive oil. Once warm, add the chopped veggies, and reduce heat to medium-low. Season mixture with salt and Pepper. Stir in spinach, chopped garlic and chili flakes if desired. Cover with lid and cook until the veggies are very soft.
Turn over the eggplant “bowls” and fill with veggie mixture. Top with chèvre, feta, and parmesan (or any cheese of your choice). Return to oven and bake until cheese is melted, ~5-10 minutes. Serve warm. You can also divide these up into 4 portions for a smaller side dish.
Note: You can also add ground grass-fed meat or extra firm tofu to the veggie mixture if you want to make this an entree vs a side.
**To make this Low FODMAP, then replace the regular onion with green onions (green parts only), and omit the garlic (it still tastes amazing without!).
I hope you enjoy my creative, flavorful, and nutrient dense approach to whole foods cooking. All recipes are gluten free.