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Stuffed Eggplant with Cauliflower Cream Sauce
This stuffed eggplant with cauliflower cream sauce is a gluten free take on moussaka. Eggplant stuffed with seasoned meat and topped with a creamy cauliflower cheese sauce.
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 10
Calories 277 kcal
Ingredients
- 5 small eggplants cut in half length wise
- 1 ½ lbs ground beef
- 2 Tablespoons butter
- 1 cup diced tomatoes
- 1 cup onions minced
- 3 oz tomato paste half a can
- 1 clove garlic crushed
- 1 teaspoon basil
- ½ teaspoon cinnamon
- 1 teaspoon salt
- ½ teaspoon oregano
- ⅛ teaspoon pepper
- 2 cups cauliflower florets
- ¼ teaspoon salt
- ½ teaspoon garlic crushed
- 1 Tablespoon nutritional yeast
- 1 Tablespoon olive oil
- ¼ teaspoon nutmeg
- ⅓ cup cheddar shredded
Instructions
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Preheat oven to 400 degrees.
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Add the cut eggplant to a parchment lined cookie sheet with the skin face up.
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Spray with cooking spray and bake for 40 minutes.
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In the meantime add your butter, onions, ground beef and garlic to a pan and cook until browned.
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Add the tomatoes, tomato paste and spices to the beef mixture.
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Mix well, cover and cook for 15 minutes on medium low.
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When the eggplant is done, turn the heat down to 350, take out the eggplant and cool a bit.
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Take a spoon and scoop out a bit of the middle of each eggplant.
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Spoon the meat mixture into each of the eggplants.
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Add your cauliflower florets to a pan and cover with water until just above the cauliflower.
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Boil until you can pierce the cauliflower with a fork.
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Strain and add to a high speed blender along with the salt, nutritional yeast, olive oil and nutmeg.
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Blend on high until smooth and creamy.
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Cover the eggplant with the cauliflower cream sauce and sprinkle the cheddar cheese on top.
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Bake for 30 minutes.