Don’t let the name fool you – this dish is super easy to prepare, yet it has a unique combo of flavors, so it’ll feel like a fun new treat! This is going on my short list of standby dinners for sure!
Grilled Eggplant With Pork & Mint Bolognese
- 1 Eggplant (large)
- 1/2 lb Ground pork
- 1 cn Tomatoes (diced, about 2 c)
- 1 c Mint (freshly chopped )
- 1/2 c Onions (diced)
- 3 tbsp garlic (minced)
- 2 c Mushroom (canned)
- 3 tbsp Sea salt
- 1 tbsp Coconut oil
Peel the skin off the entire eggplant and cut it into discs that are about 1/4 inch thick.
Place the eggplant discs into large serving bowl and cover them evenly and liberally with 3 tbsp sea salt. This will remove the bitter flavor that is normally associated with eggplant.
Set the eggplant aside for 30 minutes to an hour, so that the sea salt can “pull” the bitterness out.
While the eggplant is in the brine, add coconut oil to a large saucepan and sauté the onions and garlic until they are translucent and fragrant.
Add the ground pork into the onion and garlic mix and brown it.
Once the meat is brown, add in the diced onions and mushrooms. Warm them through and turn down the heat to low.
Add fresh chopped mint to the Bolognese and mix it well.
By this time, the eggplant should be good. Place it under cold running water and rinse the salt off each disc.
Using your grill, grill each slice of eggplant for about 5-7 minutes or until it is soft yet firm (similar in texture to a cooked mushroom).
Once you’ve grilled the eggplant, lay 2-3 discs on each plate and top with pork and mint Bolognese. Then garnish the dish with fresh chopped mint.
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