Stuffed Eggplant with Arugula and Mushrooms

Serves 2

•  1 large eggplant halved
• 1/2 red onion
• 3 cloves garlic
• 2 tbs fresh parsley chopped
• 2 tbs  fresh basil chopped
• 1 cup mushrooms chopped 
• 2 cups arugula
• 1 cup Parmesan cheese
• 1/2 lb extra lean grass fed ground beef
•  1 tsp red pepper flakes
• Salt and Pepper to taste
• 1 tbs balsamic vinegar
• 1/2 can diced tomatoes (drained)
• 1 tbs tomato paste

 Preheat oven to 350 degrees. Cook beef until cooked through, drain and set aside. Halve eggplant and scoop out flesh and set aside. Heat onions and garlic and olive oil in a skillet on medium heat until soft, opaque and fragrant. Add mushrooms and cook until most liquid has evaporated. Add beef, balsamic vinegar, red pepper, parsley and basil.Cook for another 5-7 minutes, then add tomatoes and tomato paste. Cook for another 5-7 minutes so flavors can meld together adding salt and pepper to your liking. Add half of the Parmesan cheese and mix. Scoop into eggplant halves and cover with remaining cheese. Place in middle of oven for 35-45 minutes or until eggplant is cooked through and soft. Remove from oven and let stand for 5 minutes.

 

I love this by itself or with a salad. Its filling and really nutritious with arugula providing calcium, magnesium and folic acid while the eggplant gives you a great dose of vitamin c! The onions and garlic are also known for their antiviral healing! (Both are well known for fighting off colds and cancer!)

 I thought it would be fun to share my musical choices while I am cooking. There is nothing better than opening a bottle of wine, turning on my ipod, and cooking some glorious food for me and my husband! I was feeling swanky today, so I thought some swinging singers would be the perfect soundtrack to this meal!

Pink Martini

Dean Martin

Dominico Modugno

Billy Holiday

Patsy Cline

Frank Sinatra

Enjoy!
Happy Eating!