INGREDIENTS
- 3 large eggplants halved lengthwise
- 1 small onion finely chopped
- 2 cloves of garlic minced
- 1 package (16 ounces) plant-based ground meat alternative
- ½ cup Joon Pomegranate sauce
- Salt and pepper
- ⅓ cup olive oil
- ½ teaspoon sweet paprika (optional)
- Fresh basil, parsley or pine nuts for garnish
INSTRUCTIONS
- Preheat oven to 375ºF.
- Brush the top side of eggplants with oil and score the skin. This prevents moisture from skin making the dish soggy.
- Roast the eggplants for 20–25 minutes. Allow to cool before removing some of the flesh using a spoon from each half, leaving 1/2 inch behind.
- In a frying pan use remaining oil to sauté the onions and garlic. Add the meat and cook till the meat is brown and onions are fully cooked.
- Add seasoning, salt, pepper, paprika and Joon Pomegranate Sauce to the pan.
- Add the eggplant flesh to the pan and continue to cook for another 5 minutes.
- Stuff each eggplant with the pomegranate meat mixture.
- Bake for 30-40 minutes covered with foil to prevent the stuffed eggplants from getting too dry in the process.
- Garnish with fresh herbs and or pine nuts.