- 8-10 Thai eggplants, cored and hollowed out. Dice and reserve the pulp.
- 15-20 sweet potato leaves, diced into small pieces
- 3 tbls extra virgin olive oil
- 1 lb ground grass fed beef
- 1/2 white onion finely chopped
- 2 garlic cloves, minced
- 2 large tomatoes, skins removed and diced (or 1 can diced tomatoes)
- 1/2 tsp spanish paprika
- 1 tsp black pepper
- 1 tbls red wine vinegar
- Salt to taste
- 1 cup brown jasmine or basmati rice
- 2 cups chicken broth, preferably homemade
- 1 piece of bread, fried in olive oil
- In a large pan, heat the olive oil.
- Add the onion and garlic and saute until translucent.
- Add the ground beef to the skillet and brown.
- Once the beef has browned, add the eggplant pulp, sweet potato leaves and diced tomatoes.
- With a wooden spoon, break down the tomatoes until a sauce has formed.
- Bring the sauce to a boil, reduce the heat and simmer until the sauce has reduced and thickened.
- Add the spanish paprika, red wine vinegar, salt and pepper and simmer for 5 minutes.
- Remove from heat.
Filling the eggplants
- Spread 1 cup of brown rice to the bottom of an ovenproof dish.
- Fill each Thai eggplant with the meat mixture, until overflowing and add each one to the ovenproof dish on top of the rice.
- Once all of the eggplants have been filled, add any additional meat to the top of the eggplants.
- Add 2 cups of chicken broth to the rice in the dish.
- Fry one piece of bread in olive oil and brown on both sides.
- In a food processor, blend the bread and one piece of garlic.
- Top the bread crumble on top of the eggplant
- Cover and bake at 425 degrees for 1 hour or until the rice has cooked through.