Savory and satisfying, this Mediterranean-style Stuffed Eggplant is low-carb delish and keto-friendly.

Suggested wine pairings follow the recipe.

Craving a savory medley of flavors, but looking for a low carb alternative to your favorite lasagna or pasta with red sauce? This Mediterranean-style Stuffed Eggplant will satisfy those longings!

Cook Time:60 min
Prep Time:30 min
Total Time:90 min
Category:Entree
Yield:6 - 8 servings
Method:Stove Top, Oven
Preparation
1. Preheat the oven to 375 degrees F.

3. Cut the eggplants in half lengthwise, including the stems. Using a sharp paring knife, cut about ⅓ inch away from the edge all the way around the eggplant. Inside the cut area, make diagonal cuts in one direction and then crosswise cuts (as is commonly done with a mango to remove the flesh). Using a soup spoon, scoop out the diced flesh, leaving a shell with a layer of flesh all around, including at the bottom of the boat shape. Reserve the diced eggplant. Place the eggplant boats in a single layer in a 9 x13 or larger rectangular baking dish. Brush the inside of the eggplant boats with 1/4 cup olive oil and sprinkle with salt and pepper. (Eggplant will absorb the oil like a sponge absorbs water. Use a little more oil if needed to cover all surfaces.) Pour water in the baking dish just to cover the bottom, cover tightly with aluminum foil and bake for 30 minutes, until the boats are tender when pierced with a small knife. Remove from the oven, but leave the oven on. Discard the foil.

5. While eggplant boats are cooking, in a 12-inch or larger skillet, heat 3 tablespoons olive oil over medium heat. Add diced onion and chopped mushrooms, saute for 5 minutes until tender. Add diced eggplant and cook for 5 minutes, adding more oil if needed. Add garlic and cook for 30 seconds, until fragrant. Add ground meat and sausage, cook until no pink remains. Add oregano, cinnamon and cumin, stir to coat evenly. Add diced tomatoes plus ½ reserved liquid, marinara, choice of dried fruit, chicken bouillon or miso, fish sauce, soy sauce, parsley, mint and pepper. Simmer uncovered for 20 minutes, until the liquid evaporates. Taste as it nears the end and season with agave syrup as needed to balance the salty or bitter flavors. Filling should be ready about the time that the eggplant comes out of the oven. Spoon filling into the eggplant boats in the baking dish.

7. For the Ricotta topping: In a medium bowl, mix the ricotta, goat cheese, grated Asiago cheese, egg yolks, choice of orange flavoring, chopped mint, salt and 1/2 teaspoon pepper with a fork. With a spoon, place large dollops of the cheese mixture on the filling. Dust the tops with additional grated Asiago cheese. Bake for 30 to 40 minutes, until the topping is lightly browned. Serve warm.
Ingredients
* 3 to 4 Italian Eggplants (about .75 lb each)
* Extra Virgin Olive Oil
* 1 lb. Ground Lamb or Beef
* ½ lb. bulk Italian Sausage
* ½ Onion, diced
* 4 ounces Mushrooms, chopped
* 4 Garlic cloves, minced
* 1 teaspoon Dried Oregano
* 1 1/2 teaspoon Ground Cinnamon
* 1 1/2 teaspoon Ground Cumin
* 15 ounce can Diced Tomatoes, drained but reserve liquid
* 1 cup Marinara Sauce
* ⅓ cup dried fruit, your choice of: dried Figs (chopped), Raisins, Currants or Dates
* 1 tablespoon Chicken Bouillon or Shiro Miso
* 1 - 2 teaspoons Fish Sauce
* 1 - 2 teaspoons Soy Sauce
* ⅓ cup chopped fresh Italian Parsley
* ⅓ cup chopped fresh Mint
* 1 teaspoon Ground Pepper
* 1 - 2 teaspoons Agave Syrup, as needed
* Ricotta Topping:
* 15 ounces Ricotta Cheese
* 4 ounces Goat Cheese (Chevre)
* ⅓ cup grated Asiago Cheese + more for dusting
* 2 Egg Yolks
* 2 teaspoons Orange Zest or ½ teaspoon Orange Bitters + 1 teaspoon Agave Syrup
* (Alternatively, 1 tablespoon Orange Liqueur to replace the orange flavor + agave)
* ¼ cup chopped fresh Mint
* ½ - 1 teaspoon Salt
* Pepper

Suggested Wines:

ROSÉ

Rosé of any varietal from any region

RICH, MEDIUM to FULL-BODIED WHITE

Domestic
Texas: Roussane, Sémillon, Vermentino, Viognier, Chardonnay
West Coast: Pinot Gris, Fume Blanc, Chardonnay
Imported
Austria: Gruner Veltliner
France: Chablis, Macon Village/Saint-Véran, Alsace Pinot Blanc, Picpoul Blanc
Italy: Vermentino, Verdicchio, Fiano, Greco, Cortese (Gavi)
New Zealand: Sauvignon Blanc

FRUITY, LIGHT-BODY RED
Domestic
Texas: Ruby Cab, Dolcetto
West Coast: Pinot Noir, Barbera, Zinfandel
Imported
France: Beaujolais, Côtes du Ventoux, Gamay, Cinsaut, Counoise
Italy: Bardolino, Primitivo, Chianti Classico, Nebbiolo
Spain: Tempranillo, Grenache, Carignan
SUPPLE, MEDIUM-BODY RED

Domestic
Texas: Dolcetto, Tempranillo, Merlot, Cabernet Franc, Shiraz, Sangiovese
West Coast: Barbera, Zinfandel, Cabernet Franc, Merlot, GSM blends
Imported
Argentina: Merlot, Tempranillo, Bonarda
Australia: Cabernet Sauvignon, Shiraz
Chile: Merlot, Carménère
France: Beaujolais crus, Village Burgundy, Côte du Rhône Village, Petite Bordeaux
Italy: Negromaro, Barbera, Valpolicella, Chianti Riserva, Sangiovese
South Africa: Shiraz, Pinotage
Spain: Tempranillo, Grenache