This is my first attempt at a Paleo recipe. On purpose, anyway. I really love stuffed eggplant. It’s just such a perfect package of food, and you can do so many different things with it. I used root vegetables and a sweet red wine sauce for this dish this time, and I love the way it turned out. It’s was very comforting, and I find the flavor of thyme to be very warming which is perfect for a cold winter night. Serve this with a simple salad, and you have a great vegetarian or Paleo dinner.

Now for the Hodgson Mill prize package GIVEAWAY!!

My last post was on a recipe for a Cranberry Brandy Bundt Cake I created for the Hodgson Mill “Have a GRAIN Holiday” baking contest. As part of being a contestant in the contest, they have given me a $25 prize package to give away to one of my readers! The winner will receive their choice of gluten free or whole wheat products, and the prize package will be shipped straight to your door. (US residents only, please.)

To enter, you need to do 2 things:
1. Comment below with your favorite holiday dessert
2. Pin one of my recipes (any one!) and use the hashtag #GRAINholiday

The contest is open until Christmas day, and the winner will be randomly selected. I will notify the winner by the 30th of December so I can get your information to send your prize! I’m so excited to have a giveaway, I will definitely be doing more of them in the future. Merry Christmas!

Ingredients // serves 4 with a side and/or salad

2 medium sized eggplants
1/4 large yellow onion, or 1/2 small-medium onion
1 parsnip
2 carrots
1 tsp thyme
salt & pepper
oil of choice
3/4 cup water

For Sauce:
1/2 cup water
1/2 cup red wine
2T tomato paste
2T honey
1/2 tsp salt
1/4 tsp pepper

Recipe //

Preheat the oven to 350°.

Halve the eggplants lengthwise and remove the flesh. I use a knife to cut a line around about a 1/4 inch from the edge, then I use a spoon to carefully remove the flesh without piercing the bottom. Set the flesh aside.
Coat the eggplant shells with oil (I used softened coconut oil) and season with salt and pepper. Place them on a lined baking sheet and bake for 20 minutes. Set aside when they are done until the next part is finished, but leave the oven on.

Grate the parsnip and carrots, dice the onion and cut the eggplant flesh into small cubes. Melt 2T of coconut oil (or whatever oil you are using) in a large pan over medium/high heat, and toss all the vegetables around until they are coated. Add 3/4 cup hot water and thyme, season with salt and pepper, and simmer the mixture, stirring occasionally, until the water has evaporated and the mixture is cooked through.

While the mixture is cooking, prepare your sauce by whisking all the ingredients together.

Place the eggplant shells in a large baking dish with sides. Divide the vegetable mixture evenly between each shell. Spoon some sauce over each stuffed half, and pour the rest of the sauce into the bottom of the baking dish. Bake for 30 minutes and let sit for 5 minutes before serving.

Value food and cheer and song