1 large eggplant
1 carrot, shredded
1/2 small onion, diced
1 pound ground turkey or beef
1 large egg, pasture raised
1/4 cup fresh basil
1 teaspoon dried oregano
1 teaspoon dried parsley
2-3 cloves garlic, minced
1 teaspoon sea salt
1/2 – 3/4 teaspoon freshly ground pepper
3/4 cup almond flour
2 cups Muir Glen Organic marinara sauce (prepared and warming stove top)
Preheat oven to 450 degrees F
Prepare baking sheet by lining with foil or parchment paper.
Take eggplant and slice in half. Using a fork pierce about 4 times on each side of the skin. Place flesh side down and bake for 30 -40 minutes. Until soft. Let cool.
Remove flesh into a large bowl and use your fork to keep the consistency the same. You don’t want this to be a dip form but small chunks. (If it seems to have too much liquid then let sit in a colander for about 10 minutes).
Next add in ground turkey/beef, carrot, onion, egg, cheese (optional), basil, oregano, parsley, garlic, sea salt and pepper. Combine well. Next add in your breadcrumbs or almond flour and coat all of the ingredients together (gently as you don’t want to over mix).
Bake at 350 for 30-45 minutes until cooked through. Top with marinara sauce and enjoy!