Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Stuffed Eggpant


Simona19

Recommended Posts

Simona19 Collaborator

As I mentioned in other thread, I had unexpected company on Friday. Three people showed up for barbeque, but I didn't want to eat hot-dogs again, so I made this instead. I thought, that I will eat it for week, but it was gone in an instant.

I found similar recipe online - Slovak recipes Open Original Shared Link - different stuffing and I made it my own. So here it is:

1 eggplant

olive oil

1 pound ground beef

1 egg

1 teaspoon dry basil

1 teaspoon salt for beef mixture

salt for ragu

1 Tbsp. dry garlic

2 cups of fresh spinach

1 big red onion

2 Italian peppers

3-4 tomatoes

1. Cut onion in half. Sautee one half for 2 minutes, add pepper sliced on round wide strips (just cut whole pepper on 1/2 inch strips, it will give you rings) and sautee for 3-4 minutes. When done, mix in sliced tomatoes (cut 1 tomato on the 8 even parts- cut in half and make 4 wedges from it). Place the vegetable ragu in a baking dish. Sprinkle with salt

2. Wash eggplant very good. Cut it lengthwide on thin long slices (proximately 1/5 of inch, or 0.5 cm). Roast it with a plenty of oil on both sides until nicely soft. Eggplant will absorb a lot of oil, so add more when you need.

3. Sautee other half of red onion, when done mix with the ground beef. Add basil, garlic, salt, egg and mix everything together.

4. Take proximately 2-3 Tbsp. of the beef mixture and place on one end of eggplant and roll it around. Place the roll on top of ragu. Continue until you cover all baking dish. If you have any leftovers, just put them between rolls. Bake it on 420F for 30-40 minutes.

344ungn.webp

In meantime cook rice -white, brown, wild. Spread it over a plate and place 2 rolls in middle, sprinkle with juices. Eat with fresh salad, or pickles.

azavcj.webp

I made salad from 1 Italian pepper, 1 cucumber, 4 carrots, 3 scallions, 1/2 of leek, olive oil and salt

Cut Italian pepper on thin strips, cut leek lengthwide in half an then cut on thin round strips, cut scallions. Peal cucumber and carrots, wash them good and then with the same peeler make from them wide thin noodles. Mix everything together, add olive oil and salt. Let it sit for 30 minute before serving. Its very good.

rvd1s2.webp


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



freeatlast Collaborator

Wow! This looks and sounds incredibly awesome. Thanks for sharing.

Simona19 Collaborator

Wow! This looks and sounds incredibly awesome. Thanks for sharing.

It was awesome and a big hit. This is also a very quick meal. I will make it from now on more often.

Who can eat cheese, can add into the beef mixture little be of parmesan cheese, or 1 cup shredded mozzarella, cheddar, or Monterey jack cheese.

cyberprof Enthusiast

Looks good!

Do you cook the beef before rolling it up or does it cook in the oven like meatloaf?

What do you do with the spinach in the recipe?

Simona19 Collaborator

Looks good!

Do you cook the beef before rolling it up or does it cook in the oven like meatloaf?

What do you do with the spinach in the recipe?

No, I didn't cook the ground beef before. It will cook like meatloaf. The amount in one roll is proximately 1/2 of hamburger, so it will cook very fast.

I just washed the spinach and mixed with the beef- no chopping. If you don't have the fresh spinach, use frozen one.

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      126,204
    • Most Online (within 30 mins)
      7,748

    DreDre
    Newest Member
    DreDre
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.2k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • kopiq
      I also have food particles left on toiet paper when i wipe and my stool is light yellow not absorbing fats. I urinate about 15 times a day and have very sticky snot,dry throat.
    • kopiq
      Hi all, I was diagnosed by blood work about 2 months ago and have since went on a strict gluten free diet. I have an endoscopy in January and the GI dr said nothing about staying on gluten for it; hes aware i went no gluten. starting to heal symptoms include: (this is huge) sensation coming back to genitals and when having a bowl movement. everything has been numb for a long time down there including lower belly button area. good size (not abnormal) bowel movements once a day or every two days. small dot size wart just fell off my finger that was there for years. have not broke out with a cold sore this winter (every winter prior for years i would develop a cold sore on my lip) Ongoing issues I don't sweat. not from my hands, or armpits or feet. I do not get butterflys in stomach. my hands have been so dry for years ive been using a crack cream as they crack and bleed very severely in the fall and winter.  (since going gluten free ive not used crack cream but they are still very very dry and chapped/flaky, no sweat or moisture in palms of hands at all. I dont crave food. i have no cravings at all, not for pizza, ice cream , nothing. my cravings are dead. smell of foods kinda make me hungry, but my stomach blocks it. pins needles in feet get weak legs standing up from sitting and dizzy, things almost turn black. i cannot tolerate veggies or vitamins. Iam vitamin D deficient according to my Dr and Ive tried vitamin D pills. they give me a massive migraine for 8 hours and upset my stomach. the heat from the direct sun make me extremely tired to the point of wanting to pass out. again i don't sweat. broccoli gives me a migraine headache as well. mushrooms, bell peppers burn my stomach. fruits burn my stomach, fats (peanut butter, any oil or fat from meats make me sick to my stomach for a couple hours or longer. salt and pepper burns my stomach. all these issues cause pain at my belly button area and expand to the rest of my upper stomach and sides the more i ingest through out the day. I currently eat bland basmati rice, chicken, pork chops (fat trim), boiled russet potatoes no skin for three meals a day. my snacks are gluten free ground buckwheat flour pancakes. (just water, no oil , salt, dairy.) how am i to get vitamins in my system if i cannot tolerate them in my stomach? i mentioned epidermal vitamin patchs but dr said no. why cant i stand the heat from the sun ? why cant i sweat? thanks for any info.                
    • trents
      Because you have significantly reduced your gluten intake over a considerable amount of time, it is likely that you will test negative on the antibody tests. However, if the $112 for the Quest test is not a burden, it wouldn't hurt to try. It tests for total IGA (to ascertain if you are IGA deficient) and tTG-IGA. If total IGA is deficient, it can result in false negatives in other IGA tests. The tTG-IGA is the single most popular test ordered by physicians. The Quest test is not a complete celiac panel by any means (refer to the linked article above) but it might be a good place to start. Personally, I think you know enough to conclude that you need to get serious about avoiding gluten, whether you have celiac disease or NCGS. Human nature being what it is, however, many people seem to need an official diagnosis of celiac disease in order to stay on the bandwagon. Otherwise, they seem to rationalize cheating on the gluten-free diet. And there is this misconception out there that NCGS is inconvenient and uncomfortable but not harmful so it's okay to cheat. The more we learn about gluten-related disorders the more they seem to not fit into our neat little black and white categories. By the way, celiac disease is not a food allergy. It is classified as an autoimmune disorder.
    • More2Learn
      These responses are all extremely helpful, ty.  Really good reminder about omega 6.  I also know I'm low in zinc; I took the zinc test where I drank it on a spoon and couldn't taste it.  To that end, I try to eat a lot of oysters.  I do think it would be a good idea to get the blood test.  Two questions: 1-  Is there any reason you wouldn't recommend that I just buy and take a test like this as a first step? 2- I've been somewhat gluten free since ~Jan 2023 (technically organic, gluten free, soy free, light on dairy).  I eat a lot of meat, vegetables, rice -- a common breakfast for me is three eggs and a sausage link, and I can't remember the last time I had a sandwich or bread.  However, because in my mind I didn't think I had an allergy, and I more was doing gluten free to avoid artificially iron-enriched foods, I do make exceptions.  I'll eat breaded calamari.  When my Dad visits, I split mozzarella sticks with him because he loves them so much.  I'll eat the "gluten sensitive" items at a restaurant and if they asked, "is cross contamination ok?",  I always said yes.  Based on that, since I never probably fully eliminated gluten, but it was significantly reduced... is that good enough to take the blood test?  Because the pain in my side gets SO bad (really sometimes I can't function, and I absolutely thought I was dying), I am hesitant to do the gluten challenge.  Would it make sense to take the test, and if it's negative, then consider doing the challenge and seeing if I can deal with eating the bread every day? Thanks again!
    • Yaya
      For me, with osteoporosis, Celiac and more than 1 heart condition, the slower, safer route is preferable.  I'm on 5 meds per day.  Too much of anything can disturb absorption of this or that. Have a Happy Thanksgiving.  I'm gone for a few days.  
×
×
  • Create New...