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Grilled Eggplant With Pork & Mint Bolognese

Course Dinner, Lunch, Main Dish
Cuisine Paleo, Primal
Servings 4
Calories 233 kcal


  • 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


  1. Peel the skin off the entire eggplant and cut it into discs that are about 1/4 inch thick.
  2. 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.
  3. Set the eggplant aside for 30 minutes to an hour, so that the sea salt can “pull” the bitterness out.
  4. 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.
  5. Add the ground pork into the onion and garlic mix and brown it.
  6. Once the meat is brown, add in the diced onions and mushrooms. Warm them through and turn down the heat to low.
  7. Add fresh chopped mint to the Bolognese and mix it well.
  8. By this time, the eggplant should be good. Place it under cold running water and rinse the salt off each disc.
  9. 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).
  10. 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.
Nutrition Facts
Grilled Eggplant With Pork & Mint Bolognese
Amount Per Serving
Calories 233 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 8g50%
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 41mg14%
Sodium 4341mg189%
Potassium 1218mg35%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 3g3%
Protein 14g28%
Vitamin A 5IU0%
Vitamin C 12.4mg15%
Calcium 570mg57%
Iron 11.2mg62%
* Percent Daily Values are based on a 2000 calorie diet.