Stuffed Baby Eggplant

🍆 Finally tried eggplant for the first time. I grew one plant this year and picked them a few weeks ago and kept them in the fridge which was perfect.

Serves:  4

9 mini egg plants (approx 1 1/2" - 4" each)

1/4 c chopped onion

1/2 tsp garlic granules

1 c white cheddar cheese

1/2 tsp pink himalayan salt

1/2 tsp pepper

1 tsp steak spice

1/2 c cooked lean hamburger

🍆 1.  Preheat oven to 350 degrees Farenheit. Grease a medium sized casserole dish with butter.

🍆 2.  Cut the eggplants in half. Scrape out the seeds, and cut a bit of the flesh out of each one and chop it up. Add 1/4 chopped onion, 1/2 tsp garlic granules, 1 cup white cheddar cheese, 1/2 tsp salt, 1/2 tsp pepper, and some 1 tsp steak spice along with 1/2 c cooked hamburger. Toss everything together in a large bowl.

🍆 3. Place the eggplants skin side down into casserole dish. Stuff the mini eggplants with the mixture and sprinkle a bit more shredded cheese on top and bake it for 25 minutes at 350 degrees Farenheit.

-------Recipe created by Emily Price, C.H.N.C., Emily Price Nutrition Consulting

🍆 They had a nice nuttiness taste to them. Really nice. Definitely going to be growing them next year and making them again! 🍆🍆🍆🍆🍆🍆🍆