Paleo Halloween Dinner: Eggplant Impletata Inspired by Bram Stoker's Dracula

From Chow Bella

3 small eggplants (about 1/2 lb each)

3 tbsp olive oil, divided

1 medium onion, diced

2 cloves garlic, minced

chili flakes, to taste

1 lb ground beef

1 tbsp tomato paste

4 roma tomatoes, seeded and diced

1 tsp Hungarian paprika

1/2 tsp dried savory

1/2 tsp dried thyme

1/2 tsp dried marjoram

Salt and pepper, to taste

Minced fresh parsley for garnish

1. Trim the stem of the eggplant so it's very short. Pull back on the leaves to remove them. Cut eggplants in half lengthwise. Using the tip of a paring knife, score the eggplant flesh, in a cross-hatch pattern, being careful not to pierce through the skin. Sprinkle cut-side with salt and place cut-side down on several layers of paper towel to catch the bitter juices that will come out, about 30-60 minutes. Afterwards, rinse salt away and pat dry. Turn upside down on more paper towels to dry further while you finish the filling.

2. Meanwhile, prepare the "forcemeat": heat 1 tbsp olive oil over medium heat.  Add the onion, garlic, and chili flakes and cook until translucent. Add the ground beef and cook, crumbling, until cooked through. Add all the seasonings, tomatoes, and tomato paste along with salt and pepper. Stir in until combined, and simmer uncovered 20-30 minutes or until the liquid has mostly evaporated. Taste for seasoning, adding salt and pepper as needed. This can be done a day or two ahead.

3. Preheat oven to 400 degrees F. Place dried eggplant cut-side up on a baking tray (line with foil for easy clean up). Brush each half with remaining olive oil. Roast for 40 minutes or until the flesh is fork tender.

4. Using a fork, remove some of the flesh leaving a shell for the filling, being careful not to pierce the skin. Blend the eggplant flesh with the meat mixture. Stuff each eggplant half generously with filling. Place in a greased 13x9" baking dish. Bake for 20-30 minutes more, making sure the eggplant is fork tender all the way to the skin and the filling has set on top. Rest 10 minutes before removing. Garnish with a sprinkle of parsley.