Pretty boring name, but my word … what a tasty dish!
I’ve gotten in the habit of buying a large eggplant every week specifically for my Whole30 Go-To chili but I’m getting bored with it. So I decided to use the eggplant as inspiration for a new dish.
It’s still “chili-like” in the sense that it’s lots of stiff just mixed together in one pot but instead of using the chili pepper as inspiration I used eggplant.
I decided to keep this dish super simple and I’m glad I did. It’s easy to make and even easier to eat. Definitely one of those dishes I need to portion out or I’ll find myself with an empty pot!
Here’s what I did…
- 1 tbsp olive oil
- 1 large eggplant, cubed (Mine was 500g with the top and bottom cut off. I also kept the skin on but you don’t have to)
- 1 tbsp dried basil
- 2 pinches of kosher salt
- 1 lb lean ground beef
- 2 cups cooked brown rice