30+ Easy and Flavorful Holiday Paleo Eggplant Recipes to Elevate Your Feast

The holidays are a time for indulgence, but that doesn’t mean we have to sacrifice health and flavor.

If you’re following a Paleo lifestyle or simply looking for more wholesome, vegetable-packed dishes for your holiday meals, eggplant is an ideal ingredient. Known for its rich, savory taste and versatility, eggplant can be transformed into everything from savory mains to side dishes and even appetizers.

Whether you’re hosting a festive dinner or looking to try new dishes for your holiday spread, these 30+ holiday Paleo eggplant recipes will inspire you to create flavorful, nutrient-dense meals that everyone can enjoy.

Eggplant naturally complements a variety of flavors—garlic, fresh herbs, tomatoes, and more—while being hearty enough to satisfy meat-eaters and vegetarians alike.

What makes these recipes special is their adherence to Paleo principles: no grains, dairy, or processed ingredients, just fresh, whole foods that nourish the body.

30+ Easy and Flavorful Holiday Paleo Eggplant Recipes to Elevate Your Feast

As you prepare for the holiday season, it’s always a great idea to think outside the box with your menu options.

These 30+ holiday Paleo eggplant recipes prove that eggplant can be a show-stopping ingredient that works for all courses of the meal.

From stuffed eggplant to roasted and baked dishes, there’s a recipe here for every palate and every occasion.

By using simple, whole ingredients, you can craft meals that are not only in line with the Paleo lifestyle but also bursting with flavors that will leave a lasting impression on your guests.

Paleo Eggplant Parmesan

Eggplant Parmesan is a classic comfort dish made healthy with a paleo twist. The crispy, golden-brown crust made from almond flour, combined with the rich, hearty eggplant and savory tomato sauce, brings a delicious and satisfying meal perfect for the holiday season. This recipe skips the traditional breadcrumbs and cheese, making it a great paleo-friendly option that doesn’t sacrifice flavor.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup almond flour
• 1/2 cup coconut flour
• 2 eggs, beaten
• 2 cups marinara sauce (sugar-free, paleo-friendly)
• 1/2 cup fresh basil, chopped
• Olive oil for frying
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Set up a breading station: Place almond flour in one shallow bowl, coconut flour in another, and beaten eggs in a third.
3. Dip each eggplant slice first into the coconut flour, then the egg, and finally the almond flour. Ensure each slice is coated well.
4. Heat a large skillet over medium heat and add olive oil. Fry the breaded eggplant slices until golden brown, about 3-4 minutes per side. Remove and place on a paper towel-lined plate to drain excess oil.
5. In a baking dish, spread a thin layer of marinara sauce. Arrange the fried eggplant slices on top and spoon more marinara sauce over them.
6. Bake in the preheated oven for 15-20 minutes, or until heated through.
7. Garnish with fresh basil and serve hot.

This Paleo Eggplant Parmesan is an excellent alternative to traditional cheesy versions, perfect for a holiday dinner. The almond flour crust gives it a crispy texture, while the marinara sauce and fresh basil provide vibrant, robust flavors. It’s a hearty dish that will satisfy your cravings without compromising your dietary goals.

Stuffed Paleo Eggplant with Ground Turkey

This stuffed eggplant dish features a savory filling of ground turkey, tomatoes, onions, and herbs, making it a hearty and nutritious meal perfect for the holiday season. The eggplant acts as a vessel for the flavorful stuffing, offering a unique take on a holiday side dish or main course. It’s simple to prepare, making it an excellent choice for a busy holiday gathering.

Ingredients:

• 2 medium eggplants, halved lengthwise
• 1 lb ground turkey
• 1 onion, diced
• 2 garlic cloves, minced
• 1 cup diced tomatoes (fresh or canned, no sugar added)
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• Olive oil for sautéing
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Scoop out the flesh of the eggplant halves, leaving about 1/2-inch border around the edges. Chop the scooped-out eggplant into small pieces and set aside.
3. In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic, sautéing until softened, about 3 minutes.
4. Add the ground turkey to the skillet and cook until browned, breaking it apart with a spoon as it cooks.
5. Stir in the chopped eggplant, diced tomatoes, oregano, cumin, salt, and pepper. Cook for another 5-7 minutes until the mixture is well combined and heated through.
6. Spoon the turkey mixture into the hollowed-out eggplant halves. Place the stuffed eggplants on a baking sheet lined with parchment paper.
7. Roast in the oven for 25-30 minutes, or until the eggplant is tender and the filling is heated through.
8. Garnish with fresh parsley and serve hot.

The stuffed eggplant with ground turkey offers a wholesome, savory filling that is both filling and full of flavor. It’s an excellent main course or side dish that adds a unique twist to your holiday meal. The combination of turkey, tomatoes, and spices makes this dish a delicious and nutritious choice for anyone following a paleo lifestyle.

Paleo Eggplant and Mushroom Stir-Fry

This Paleo Eggplant and Mushroom Stir-Fry is a light yet flavorful dish that combines the earthy flavors of eggplant with the umami richness of mushrooms. Tossed in a savory, paleo-friendly sauce, this stir-fry makes an excellent side dish or light main course for a holiday meal. Quick and easy to prepare, it brings bold flavors to your table without the hassle.

Ingredients:

• 2 medium eggplants, sliced into thin strips
• 2 cups mushrooms, sliced (shiitake, cremini, or button mushrooms work well)
• 2 tbsp coconut aminos (as a soy sauce alternative)
• 1 tbsp olive oil
• 1 tsp sesame oil
• 2 garlic cloves, minced
• 1-inch piece of ginger, minced
• 1/4 tsp red pepper flakes (optional)
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add the eggplant strips and stir-fry for 5-7 minutes, until they begin to soften and brown slightly. Remove the eggplant from the skillet and set aside.
3. In the same skillet, add the sesame oil, garlic, and ginger. Sauté for 1-2 minutes until fragrant.
4. Add the mushrooms and cook for about 5 minutes, until they are tender and their moisture has evaporated.
5. Return the eggplant to the skillet and pour in the coconut aminos. Stir in the red pepper flakes, if using, and salt to taste. Cook for an additional 3-4 minutes, allowing the flavors to combine and the sauce to thicken slightly.
6. Remove from heat and garnish with fresh cilantro before serving.

This stir-fry is a simple yet satisfying option for your holiday meal. The combination of tender eggplant and earthy mushrooms, coated in a savory coconut aminos sauce, makes for a dish that’s both flavorful and nutrient-dense. Perfect for those looking for a light yet flavorful side, this recipe is an easy and impressive way to enjoy eggplant during the festive season.

Paleo Baked Eggplant with Garlic and Herb Dressing

This baked eggplant recipe is infused with garlic and fresh herbs, offering a fragrant, tender, and satisfying dish perfect for any holiday table. The eggplant is roasted to perfection, while the garlic and herb dressing enhances its natural flavors. It’s simple yet elegant, making it a fantastic paleo-friendly side dish that pairs well with any main course.

Ingredients:

• 2 medium eggplants, sliced into 1-inch rounds
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• 1 tbsp balsamic vinegar
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Arrange the eggplant slices in a single layer on a baking sheet lined with parchment paper.
3. In a small bowl, whisk together olive oil, garlic, thyme, rosemary, balsamic vinegar, salt, and pepper.
4. Brush the garlic and herb mixture generously onto each eggplant slice, ensuring they are well coated.
5. Roast in the preheated oven for 20-25 minutes, or until the eggplant is tender and golden brown.
6. Garnish with fresh parsley and serve immediately.

This baked eggplant with garlic and herb dressing makes a beautiful and flavorful side dish that’s both light and satisfying. The garlic and herbs infuse the eggplant with a depth of flavor, while the roasting process brings out its natural sweetness. It’s a great dish to add to your holiday spread for those seeking a healthy and tasty option.

Paleo Eggplant and Zucchini Gratin

This eggplant and zucchini gratin is a creamy and comforting dish that will delight your guests during the holiday season. The eggplant and zucchini are layered with a dairy-free creamy sauce, making it a perfect paleo-friendly alternative to traditional gratins. It’s rich in flavor and texture, ideal for serving as a side dish at any festive meal.

Ingredients:

• 2 medium eggplants, sliced into 1/4-inch rounds
• 2 medium zucchinis, sliced into 1/4-inch rounds
• 1/2 cup coconut milk (full-fat)
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1 tbsp fresh basil, chopped
• 1 tbsp fresh oregano, chopped
• Salt and pepper to taste
• 1/4 cup almond meal (for topping)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat and sauté the garlic until fragrant, about 1-2 minutes.
3. Add the coconut milk, basil, oregano, salt, and pepper to the skillet, stirring well to combine. Bring to a simmer and cook for another 3 minutes.
4. In a greased baking dish, arrange a layer of eggplant slices, followed by a layer of zucchini slices. Repeat the layers until all the vegetables are used.
5. Pour the coconut milk sauce evenly over the vegetable layers.
6. Sprinkle almond meal over the top for a crunchy, golden finish.
7. Bake in the oven for 35-40 minutes, or until the vegetables are tender and the top is golden brown.
8. Let the gratin cool for a few minutes before serving.

This Paleo Eggplant and Zucchini Gratin is a rich and creamy side dish that’s both comforting and nutritious. The coconut milk-based sauce provides a smooth texture while keeping the dish completely dairy-free. It’s a fantastic holiday alternative to heavier, cheesy gratins and will add a flavorful touch to any holiday meal.

Paleo Eggplant and Sweet Potato Hash

This eggplant and sweet potato hash is a hearty and flavorful dish that makes a wonderful holiday breakfast or side. The combination of roasted eggplant and sweet potatoes provides a perfect balance of savory and sweet, while the seasoning adds a warmth and depth of flavor that will complement any holiday spread.

Ingredients:

• 2 medium eggplants, diced
• 2 medium sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 onion, diced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp turmeric
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the diced sweet potatoes on a baking sheet and toss with 1 tablespoon of olive oil, smoked paprika, cumin, turmeric, salt, and pepper. Roast for 20 minutes, stirring halfway through.
3. While the sweet potatoes are roasting, heat the remaining olive oil in a large skillet over medium heat. Add the diced eggplant and sauté for about 5-7 minutes until soft and browned.
4. Add the diced red bell pepper and onion to the skillet with the eggplant, cooking for another 5 minutes until the vegetables are tender and fragrant.
5. Remove the sweet potatoes from the oven and add them to the skillet. Toss everything together and cook for an additional 3-5 minutes, allowing the flavors to combine.
6. Garnish with fresh cilantro and serve hot.

This Paleo Eggplant and Sweet Potato Hash is a flavorful and nourishing dish that will keep you satisfied throughout the holiday season. The sweet potatoes provide a natural sweetness that complements the savory eggplant, while the spices add warmth and depth. It’s a perfect addition to any holiday brunch or as a side to a festive main course.

Paleo Eggplant and Avocado Salad

This fresh and vibrant Paleo Eggplant and Avocado Salad combines the rich texture of roasted eggplant with creamy avocado and a zesty lemon dressing. It’s light yet satisfying, making it the perfect side dish or appetizer for your holiday gatherings. The addition of fresh herbs and olive oil gives it a Mediterranean flair, balancing the earthiness of the eggplant with the creaminess of avocado.

Ingredients:

• 2 medium eggplants, cubed
• 2 ripe avocados, diced
• 1/4 cup olive oil
• 1 tbsp lemon juice
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh mint, chopped
• 1/2 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Spread the cubed eggplant on a baking sheet and drizzle with olive oil. Sprinkle with salt, pepper, and smoked paprika. Roast for 25-30 minutes, stirring halfway, until the eggplant is tender and golden.
3. In a large mixing bowl, combine the roasted eggplant with diced avocado, fresh parsley, and mint.
4. Drizzle the lemon juice over the salad and toss gently to combine. Taste and adjust the seasoning if necessary.
5. Serve immediately as a light, refreshing side dish or appetizer.

This Paleo Eggplant and Avocado Salad is a perfect combination of creamy and savory elements, ideal for those looking for a fresh dish to complement their holiday meals. The roasted eggplant’s richness contrasts beautifully with the avocado’s smoothness, while the herbs and lemon dressing add a fresh, tangy finish. It’s an easy yet impressive dish that will brighten up your table.

Paleo Eggplant and Beef Skillet

This Paleo Eggplant and Beef Skillet is a hearty, one-pan meal that combines tender eggplant with flavorful ground beef and Mediterranean-inspired spices. The eggplant absorbs the savory juices from the beef, creating a rich and satisfying dish that is perfect for a quick, festive holiday dinner. The mix of spices and fresh herbs gives this recipe a delicious depth of flavor.

Ingredients:

• 1 lb ground beef
• 2 medium eggplants, diced
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced onion and garlic, cooking for 3-4 minutes until softened and fragrant.
2. Add the ground beef to the skillet, breaking it apart as it cooks. Cook until browned, about 7-10 minutes.
3. Stir in the diced eggplant, cumin, coriander, cinnamon, salt, and pepper. Cook for an additional 10-12 minutes, stirring occasionally, until the eggplant is soft and browned.
4. Garnish with fresh cilantro before serving.

This Paleo Eggplant and Beef Skillet is a satisfying dish that’s both comforting and full of flavor. The combination of ground beef and eggplant, seasoned with warm spices, makes it a filling option for a quick holiday dinner. The recipe is simple but packed with flavor, making it an easy go-to meal for busy holiday cooks.

Paleo Eggplant and Spinach Casserole

This hearty and wholesome Paleo Eggplant and Spinach Casserole is a comforting dish that makes a great holiday main or side. The eggplant layers are baked with fresh spinach and topped with a crispy almond meal crust. It’s dairy-free, gluten-free, and packed with flavor, making it a great paleo-friendly option for your holiday table.

Ingredients:

• 2 medium eggplants, sliced into 1/4-inch rounds
• 3 cups fresh spinach, chopped
• 1/2 cup almond meal
• 2 tbsp olive oil
• 1 garlic clove, minced
• 1/2 tsp dried oregano
• 1/4 tsp ground nutmeg
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the garlic and cook for 1-2 minutes until fragrant.
3. Add the chopped spinach to the skillet and cook until wilted, about 3-4 minutes. Season with salt, pepper, oregano, and nutmeg.
4. In a greased baking dish, arrange a layer of eggplant slices. Top with a layer of the sautéed spinach. Repeat the layers until all the eggplant and spinach are used up.
5. Sprinkle almond meal over the top for a crispy crust.
6. Bake in the preheated oven for 25-30 minutes, until the top is golden brown and the eggplant is tender.
7. Garnish with fresh basil before serving.

This Paleo Eggplant and Spinach Casserole is a perfect dish for the holiday season, providing a satisfying and nutritious meal. The spinach adds a fresh, vibrant element, while the eggplant gives the casserole a hearty base. The almond meal topping provides a wonderful crunchy contrast, making this dish a delicious and visually appealing addition to your holiday spread.

Paleo Grilled Eggplant with Lemon Tahini Sauce

This grilled eggplant with lemon tahini sauce is a simple yet flavorful dish that is perfect for holiday gatherings. The eggplant is charred on the grill, which enhances its natural sweetness and smokiness, and the creamy lemon tahini sauce adds a tangy richness. It’s a great paleo option for a light appetizer or side dish that’s both satisfying and refreshing.

Ingredients:

• 2 medium eggplants, sliced into 1-inch rounds
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 garlic clove, minced
• 2 tbsp water (to thin the sauce)
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the grill or grill pan to medium-high heat.
2. Brush the eggplant slices with olive oil and season with salt and pepper.
3. Grill the eggplant slices for 3-4 minutes per side, or until tender and lightly charred.
4. While the eggplant is grilling, prepare the lemon tahini sauce by whisking together tahini, lemon juice, minced garlic, water, salt, and pepper until smooth. Adjust the water to achieve the desired consistency.
5. Once the eggplant is done, arrange it on a serving platter and drizzle with the lemon tahini sauce.
6. Garnish with fresh parsley and serve warm.

This Paleo Grilled Eggplant with Lemon Tahini Sauce is a delicious, vibrant dish with smoky grilled flavors paired with a tangy and creamy sauce. The tahini complements the eggplant beautifully, and the fresh parsley adds a nice burst of color. It’s an excellent choice for a holiday spread that’s both light and packed with flavor.

Paleo Eggplant Stuffed with Ground Turkey and Vegetables

This Paleo Eggplant Stuffed with Ground Turkey and Vegetables is a hearty and filling dish that’s perfect for a holiday meal. The eggplants are stuffed with a savory mixture of ground turkey, tomatoes, onions, and spices, then baked until tender. It’s a one-pan meal that combines lean protein and veggies, making it a healthy and satisfying option.

Ingredients:

• 2 large eggplants, halved lengthwise
• 1 lb ground turkey
• 1 onion, diced
• 1 garlic clove, minced
• 1 cup diced tomatoes
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1/2 tsp ground cinnamon
• Salt and pepper to taste
• 2 tbsp olive oil
• 1/4 cup fresh basil, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Scoop out the flesh from the eggplant halves, leaving about 1/2-inch border to create “boats.” Reserve the scooped-out flesh for later.
3. Place the eggplant halves on a baking sheet and brush with olive oil. Roast for 15-20 minutes, or until slightly tender.
4. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and garlic, and sauté for 3-4 minutes, until softened.
5. Add the ground turkey to the skillet and cook, breaking it apart with a spoon, until browned.
6. Stir in the diced tomatoes, oregano, cumin, cinnamon, salt, and pepper. Cook for 5 minutes until the mixture is well combined and the tomatoes are softened.
7. Chop the reserved eggplant flesh and add it to the skillet, stirring to incorporate.
8. Stuff the roasted eggplant halves with the turkey and vegetable mixture.
9. Return the stuffed eggplants to the oven and bake for another 15 minutes until fully cooked.
10. Garnish with fresh basil and serve hot.

This Paleo Eggplant Stuffed with Ground Turkey and Vegetables is a filling, nutritious dish that combines savory flavors and hearty textures. The eggplant serves as the perfect vessel for the seasoned turkey and vegetable filling. It’s an excellent holiday main course that’s both healthy and satisfying, with plenty of flavor to please everyone at the table.

Paleo Eggplant and Tomato Stew

This Paleo Eggplant and Tomato Stew is a rich, flavorful dish that combines the earthiness of eggplant with the sweetness of tomatoes and the depth of Mediterranean spices. It’s perfect for holiday meals when you want something comforting, hearty, and full of flavor. The stew is slow-cooked to allow the flavors to meld together, creating a dish that’s both satisfying and nutrient-dense.

Ingredients:

• 2 medium eggplants, cubed
• 4 ripe tomatoes, chopped
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1 tsp dried basil
• Salt and pepper to taste
• 2 cups vegetable broth (or bone broth for extra richness)
• 1/4 cup fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 3-4 minutes until softened and fragrant.
2. Add the cubed eggplant to the pot and cook for 5-7 minutes, stirring occasionally, until the eggplant starts to soften.
3. Stir in the chopped tomatoes, cumin, cinnamon, basil, salt, and pepper. Cook for another 5 minutes to allow the tomatoes to break down and release their juices.
4. Pour in the vegetable broth and bring to a simmer. Cover the pot and cook for 25-30 minutes, or until the eggplant is tender and the flavors have melded together.
5. Taste and adjust the seasoning if necessary.
6. Garnish with fresh cilantro before serving.

This Paleo Eggplant and Tomato Stew is a flavorful and comforting dish perfect for a holiday meal. The combination of eggplant and tomatoes, seasoned with cumin and cinnamon, creates a rich and aromatic stew. It’s a perfect side dish or light main course for a cozy holiday dinner, packed with flavor and healthy ingredients.

Paleo Eggplant Parmesan

This Paleo Eggplant Parmesan is a healthier twist on the classic Italian dish. The eggplant is coated with a crispy almond flour crust, then baked with a rich tomato sauce and topped with a dairy-free “cheese.” This dish is a perfect comfort food for the holidays, satisfying your craving for a cheesy, crispy meal without the dairy or gluten.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup almond flour
• 1/2 cup unsweetened shredded coconut
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper to taste
• 2 eggs, beaten
• 1 1/2 cups homemade or store-bought Paleo tomato sauce
• 1/2 cup nutritional yeast (for a cheesy flavor)
• 2 tbsp fresh basil, chopped (for garnish)
• Olive oil for drizzling

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a shallow bowl, combine almond flour, shredded coconut, garlic powder, onion powder, salt, and pepper.
3. Dip each eggplant slice into the beaten eggs, then coat with the almond flour mixture, pressing lightly to adhere.
4. Arrange the breaded eggplant slices on a baking sheet and drizzle lightly with olive oil.
5. Bake for 25-30 minutes, flipping halfway through, until the eggplant is golden and crispy.
6. In a baking dish, spread a layer of tomato sauce on the bottom. Arrange the baked eggplant slices over the sauce, layering them as needed.
7. Spoon the remaining tomato sauce over the eggplant slices and sprinkle with nutritional yeast for a cheesy flavor.
8. Bake for an additional 10 minutes, until heated through and the sauce is bubbling.
9. Garnish with fresh basil before serving.

This Paleo Eggplant Parmesan delivers the rich, comforting flavors of traditional eggplant Parmesan, but with a healthy, grain-free, and dairy-free twist. The almond flour and coconut coating gives a satisfying crunch, while the tomato sauce and nutritional yeast provide the savory depth of a classic dish. It’s a great option for a festive holiday meal that’s sure to please everyone, whether they follow a paleo diet or not.

Paleo Eggplant and Zucchini Stir-Fry

This Paleo Eggplant and Zucchini Stir-Fry is a vibrant, quick, and flavorful dish that combines the sweetness of eggplant with the freshness of zucchini. Stir-fried with garlic, ginger, and coconut aminos, it’s an easy and healthy side dish or main course for the holiday table. The savory, umami-packed sauce adds a rich depth of flavor without using soy or gluten.

Ingredients:

• 2 medium eggplants, diced
• 2 medium zucchinis, sliced
• 2 tbsp olive oil or coconut oil
• 2 garlic cloves, minced
• 1-inch piece of fresh ginger, minced
• 3 tbsp coconut aminos
• 1 tbsp rice vinegar (or apple cider vinegar)
• 1/2 tsp sesame oil
• Salt and pepper to taste
• 1 tbsp sesame seeds (for garnish)
• 2 green onions, chopped (for garnish)

Instructions:

1. Heat olive oil or coconut oil in a large skillet or wok over medium-high heat.
2. Add the diced eggplant and stir-fry for 5-7 minutes, until it begins to soften.
3. Add the zucchini slices to the skillet and continue stir-frying for an additional 5 minutes, until both the eggplant and zucchini are tender and slightly caramelized.
4. Stir in the minced garlic and ginger, and cook for another 1-2 minutes until fragrant.
5. Add the coconut aminos, rice vinegar, and sesame oil. Stir to coat the vegetables and cook for another 2-3 minutes until the sauce has reduced slightly.
6. Season with salt and pepper to taste.
7. Garnish with sesame seeds and chopped green onions before serving.

This Paleo Eggplant and Zucchini Stir-Fry is a perfect dish to brighten up your holiday table. The combination of eggplant and zucchini is tender and flavorful, while the garlic and ginger add an aromatic, zesty kick. The coconut aminos and sesame oil provide a savory depth, making it a perfect gluten-free and soy-free option for a healthy holiday meal.

Paleo Stuffed Eggplant with Pesto and Sun-Dried Tomatoes

This Paleo Stuffed Eggplant with Pesto and Sun-Dried Tomatoes is a flavorful and elegant dish that’s perfect for holiday feasts. The eggplant is roasted and then stuffed with a savory filling made from fresh basil pesto and sun-dried tomatoes, creating a deliciously herbaceous and tangy meal. It’s a wonderful paleo-friendly alternative to traditional stuffed dishes, offering rich flavor in every bite.

Ingredients:

• 2 large eggplants, halved lengthwise
• 1/4 cup olive oil
• Salt and pepper to taste
• 1/2 cup fresh basil pesto (store-bought or homemade)
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup almond meal (for texture)
• 1/4 cup pine nuts (for garnish)
• Fresh basil leaves (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Scoop out the flesh from the eggplant halves, leaving about a 1/2-inch border to create “boats.” Reserve the scooped-out flesh for later use.
3. Drizzle the eggplant halves with olive oil and season with salt and pepper. Place them on a baking sheet and roast for 20-25 minutes, until tender and slightly golden.
4. Meanwhile, chop the reserved eggplant flesh and mix it with the basil pesto, sun-dried tomatoes, and almond meal.
5. Once the eggplant halves are roasted, stuff them with the pesto and sun-dried tomato mixture.
6. Return the stuffed eggplants to the oven and bake for an additional 10 minutes, until the filling is hot and slightly golden.
7. Garnish with pine nuts and fresh basil leaves before serving.

This Paleo Stuffed Eggplant with Pesto and Sun-Dried Tomatoes is a rich, flavorful, and satisfying dish that is ideal for holiday gatherings. The combination of fresh pesto and tangy sun-dried tomatoes complements the roasted eggplant beautifully. The almond meal adds a nice texture to the filling, while the pine nuts and basil garnish make it a stunning and aromatic dish to serve at your holiday table.

Note: More recipes​ are coming soon!