Italian-Paleo Eggplant, Beef, Tomatoes + Mint
The classic Italian flavors are all here- eggplant, tomato, garlic, onion and oregano with a twist of fresh chopped mint nudging it over into Greek territory- but there's not a speck of gluten or dairy.
This rustic, simple Mediterranean dish is hearty and delicious- without being heavy. And I didn't miss the fried crumbs or the cheese. Honestly. Cooking light? Use ground turkey instead of beef. Vegetarians- simply omit the beef and add some chopped Baby Bella mushrooms.
2 medium firm eggplants
Extra virgin olive oil
1 medium onion, diced
3/4 pound ground organic free-range beef or buffalo meat
4 cloves garlic, chopped
1 teaspoon dried oregano
1 teaspoon marjoram or basil
1 teaspoon thyme
6 Italian plum tomatoes, seeded and chopped
2 tablespoons balsamic vinegar
1/2 cup light broth or pure plain tomato juice, as needed
2-3 fresh mint sprigs
Preheat the oven to 375ºF.