30+ Flavorful Sunday Paleo Eggplant Recipes for a Healthy Weekend

Sundays are a special day for many— a time to slow down, enjoy time with loved ones, and savor hearty meals that set the tone for the week ahead.

If you’re following a paleo diet, you’re likely always on the lookout for satisfying, nourishing dishes that adhere to clean eating principles while still being delicious.

Eggplant is an excellent ingredient to feature in your Sunday spread, offering versatility and rich, hearty flavors perfect for any meal, from breakfast to dinner.

In this collection, we bring you over 30 paleo-friendly eggplant recipes designed to bring comfort, flavor, and nutrition to your Sunday table.

Whether you’re a fan of roasted eggplant, hearty casseroles, or fresh salads, there’s something in here to please every palate.

These recipes are free from grains, dairy, and refined sugars, staying true to the paleo lifestyle.

Let’s dive into these delectable dishes that make the most of this versatile vegetable.

30+ Flavorful Sunday Paleo Eggplant Recipes for a Healthy Weekend

Eggplant is truly one of the most versatile vegetables you can incorporate into your paleo meals, making it perfect for a variety of Sunday recipes.

From the heartiness of stuffed eggplants to the warmth of eggplant curries and the simplicity of a fresh salad, these 30+ paleo eggplant recipes will inspire your next Sunday feast.

They’re not only flavorful and satisfying but also nourishing, staying true to the principles of paleo eating.

As you explore these recipes, you’ll find that eggplant’s unique texture and ability to absorb flavors make it an indispensable ingredient in the kitchen.

Whether you’re serving a large family or just looking for a delightful Sunday treat, these dishes will help you make the most of your weekend while sticking to a wholesome, clean-eating diet.

Eggplant and Ground Beef Casserole

This hearty dish is a perfect blend of rich flavors and nutrient-dense ingredients, making it a Sunday meal that satisfies and delights. With a combination of savory ground beef, tender eggplant, and a touch of aromatic herbs, it offers a paleo twist on a comforting classic.

Ingredients

• 2 large eggplants, sliced into ½-inch rounds
• 1 lb ground beef (grass-fed if possible)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes (unsweetened)
• 1 tbsp olive oil or avocado oil
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and freshly ground black pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and place the eggplant slices in a single layer. Brush lightly with oil and season with a pinch of salt. Roast for 15-20 minutes or until soft and lightly golden, flipping halfway through.
2. While the eggplant is roasting, heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and garlic, sautéing for about 2-3 minutes until fragrant.
3. Add the ground beef to the skillet and cook until browned, breaking up the meat with a spoon as it cooks. Season with oregano, basil, salt, and pepper.
4. Pour the crushed tomatoes into the skillet and stir to combine. Let it simmer for 5 minutes to meld the flavors.
5. In a baking dish, layer the roasted eggplant slices, followed by a layer of the beef mixture. Repeat until all ingredients are used, finishing with a layer of the beef mixture on top.
6. Bake in the preheated oven for 20 minutes. Garnish with fresh basil before serving.

This casserole is a game-changer for a satisfying Sunday meal. It brings a wonderful mix of textures with the tender eggplant complementing the savory beef and tangy tomatoes. The herbs add an extra layer of warmth, making it a comfort food everyone will enjoy.

Paleo Eggplant Lasagna

Enjoy this paleo twist on traditional lasagna, where thin slices of eggplant replace the pasta layers. It’s a delicious and lighter way to enjoy the comforting flavors of a classic Italian dish without sacrificing taste or texture.

Ingredients

• 2 large eggplants, sliced into ¼-inch thick slices
• 1 lb ground turkey or chicken
• 1 cup homemade or store-bought paleo marinara sauce
• 1 cup spinach, roughly chopped
• 1 cup full-fat coconut milk
• 1 tbsp nutritional yeast (optional, for a cheesy flavor)
• 1 tbsp fresh thyme or 1 tsp dried thyme
• 1 tsp garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 375°F (190°C). Lay the eggplant slices on a baking sheet lined with parchment paper and lightly brush with oil. Bake for 15 minutes, flipping halfway through, until soft.
2. In a large skillet over medium heat, cook the ground turkey until browned and fully cooked. Season with garlic powder, salt, pepper, and thyme. Add the paleo marinara sauce and stir to combine. Let it simmer for 5 minutes.
3. Add the chopped spinach and mix until wilted. Remove from heat.
4. In a baking dish, spread a thin layer of the meat and sauce mixture on the bottom. Place a layer of eggplant slices over it. Repeat layers, ending with a layer of eggplant on top.
5. Pour the coconut milk evenly over the top layer and sprinkle with nutritional yeast if using.
6. Bake in the oven for 25-30 minutes or until bubbly and slightly golden. Let cool for 5 minutes before serving. Garnish with fresh parsley.

This paleo eggplant lasagna is both nourishing and satisfying, perfect for a Sunday dinner that feels indulgent without straying from paleo principles. The layers of eggplant and turkey are rich with flavors and textures, while the coconut milk adds a creamy element that makes each bite irresistible.

Spicy Eggplant Stir-Fry

Bring a burst of bold flavors to your Sunday with this quick and easy paleo stir-fry. Perfect for a light but satisfying dish, this recipe features eggplant paired with a medley of vibrant vegetables and a spicy kick for added excitement.

Ingredients

• 2 large eggplants, cut into 1-inch cubes
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 2 tbsp coconut aminos
• 2 tbsp sesame oil or avocado oil
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 tsp chili flakes (adjust to taste)
• 1 tbsp fresh cilantro, chopped (optional)
• Salt and black pepper to taste

Instructions

1. Heat the sesame oil in a large skillet or wok over medium-high heat. Add the ginger and garlic, stirring quickly until fragrant, about 1 minute.
2. Add the eggplant cubes to the skillet and stir-fry for 5-7 minutes or until they start to soften.
3. Toss in the red and green bell peppers and continue stir-frying for another 3-4 minutes, maintaining the crispness of the peppers.
4. Add the coconut aminos, chili flakes, salt, and black pepper. Stir well to coat the vegetables evenly.
5. Cook for an additional 2-3 minutes until the eggplant is tender and has absorbed the flavors. Remove from heat and garnish with cilantro if desired.

The spicy eggplant stir-fry is a vibrant dish that infuses each bite with bold flavors. It’s a great way to use eggplant and create a quick meal that doesn’t compromise on taste or texture. This dish is perfect for those who love a little heat on their plate and crave a meal that feels fresh and satisfying.

Eggplant and Tomato Stuffed Peppers

These stuffed peppers make for a wonderful Sunday brunch or dinner, bursting with flavors and packed with nutrients. This dish combines eggplant, tomatoes, and ground meat for a hearty meal that’s paleo-friendly and full of satisfying textures.

Ingredients

• 4 large bell peppers, any color, halved and seeds removed
• 2 medium eggplants, diced
• 1 lb ground beef or bison
• 1 cup cherry tomatoes, halved
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil or avocado oil
• 1 tsp dried oregano
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Place the halved bell peppers in a baking dish and set aside.
2. In a large skillet, heat the oil over medium heat. Add the chopped onion and garlic, cooking until softened, about 3 minutes.
3. Add the ground beef and cook until browned. Stir in the diced eggplant, cherry tomatoes, oregano, paprika, salt, and pepper. Cook for an additional 5 minutes until the eggplant is tender and the flavors meld.
4. Spoon the meat and vegetable mixture into the halved bell peppers. Place in the oven and bake for 25-30 minutes or until the peppers are soft.
5. Remove from the oven and garnish with fresh parsley before serving.

The eggplant and tomato stuffed peppers are bursting with flavor and make for a balanced, nutritious meal that fits perfectly into your paleo Sunday spread. The combination of juicy tomatoes and tender eggplant mixed with the savory beef creates a dish that is hearty, satisfying, and easy to prepare.

Grilled Eggplant with Avocado Salsa

This light yet satisfying dish is perfect for a Sunday lunch or as a side dish. Grilled eggplant slices are topped with a refreshing avocado salsa, creating a harmonious blend of smoky, creamy, and tangy flavors.

Ingredients

• 2 large eggplants, sliced into ½-inch thick rounds
• 2 tbsp olive oil
• Salt and black pepper to taste
• 1 ripe avocado, diced
• 1 small tomato, diced
• ½ red onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 1 tsp chili powder (optional for a bit of heat)

Instructions

1. Preheat a grill or grill pan over medium-high heat. Brush the eggplant slices with olive oil and season with salt and black pepper.
2. Grill the eggplant slices for 3-4 minutes per side, until golden brown and tender. Remove from the grill and set aside.
3. In a bowl, combine the diced avocado, tomato, red onion, cilantro, lime juice, and chili powder (if using). Mix gently to combine.
4. Top each eggplant slice with a spoonful of the avocado salsa. Serve warm.

This grilled eggplant with avocado salsa is a perfect mix of textures and flavors. The smoky, charred eggplant provides a hearty base, while the avocado salsa adds a bright and fresh contrast. This dish is simple to make but packed with flavor and ideal for a light, paleo-friendly Sunday meal.

Eggplant and Shrimp Skillet

This quick and flavorful skillet dish is great for a Sunday dinner when you want something satisfying but not overly complicated. Eggplant and shrimp are sautéed together with garlic, ginger, and a splash of coconut aminos for a dish that’s both light and filling.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 large eggplant, cut into 1-inch cubes
• 2 tbsp coconut aminos
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 2 tbsp coconut oil or avocado oil
• 1 tsp ground turmeric
• 1 tsp cumin
• Salt and pepper to taste
• Fresh cilantro for garnish
• 1 lime, cut into wedges for serving

Instructions

1. Heat the coconut oil in a large skillet over medium-high heat. Add the ginger and garlic, sautéing for about 1 minute until fragrant.
2. Add the eggplant cubes and cook for 5-7 minutes, stirring occasionally until they start to soften and brown slightly.
3. Push the eggplant to one side of the skillet and add the shrimp. Cook for 2-3 minutes on each side until they turn pink and opaque.
4. Sprinkle the turmeric and cumin over the shrimp and eggplant. Add the coconut aminos and stir well to coat. Cook for another minute until the flavors meld.
5. Season with salt and pepper to taste and garnish with fresh cilantro. Serve with lime wedges on the side.

This eggplant and shrimp skillet is an excellent choice for a paleo Sunday dinner. The eggplant becomes rich and tender, absorbing the spices and flavors from the shrimp. The shrimp adds a protein boost while the coconut aminos lend a subtle umami, creating a well-rounded and satisfying dish.

Eggplant and Zucchini Fritters

These eggplant and zucchini fritters are a perfect Sunday brunch option or a satisfying snack. Packed with fresh vegetables and seasoned with herbs and spices, they are both flavorful and paleo-friendly.

Ingredients

• 1 large eggplant, peeled and grated
• 1 medium zucchini, grated
• 3 eggs, beaten
• 1/4 cup almond flour
• 2 tbsp fresh parsley, chopped
• 1 tsp garlic powder
• 1/2 tsp onion powder
• Salt and black pepper to taste
• 2 tbsp coconut oil or avocado oil for frying

Instructions

1. Place the grated eggplant and zucchini in a clean dish towel or cheesecloth and squeeze out as much excess moisture as possible.
2. In a large bowl, combine the grated vegetables with the beaten eggs, almond flour, parsley, garlic powder, onion powder, salt, and pepper. Mix until all ingredients are evenly incorporated.
3. Heat the oil in a large skillet over medium-high heat. Scoop about 2 tablespoons of the mixture for each fritter and press it slightly to form a patty. Place the patties in the skillet, cooking in batches if necessary.
4. Cook for 3-4 minutes per side or until golden brown and crispy. Remove from the skillet and place on a paper towel-lined plate to drain excess oil.
5. Serve warm with a side of paleo-friendly dipping sauce or a simple avocado aioli.

These eggplant and zucchini fritters are crispy on the outside and tender on the inside, with a delightful blend of fresh flavors. Perfect for a Sunday brunch or snack, they provide a nutritious and satisfying bite that pairs well with your favorite dipping sauce.

Paleo Eggplant and Chicken Curry

For a comforting and aromatic dish that brings warmth to your Sunday, try this paleo eggplant and chicken curry. Packed with rich flavors, it’s a perfect dish for cozy evenings.

Ingredients

• 1 lb chicken breast or thighs, cut into bite-sized pieces
• 1 large eggplant, diced
• 1 can (13.5 oz) full-fat coconut milk
• 2 tbsp curry powder
• 1 tbsp fresh ginger, grated
• 3 cloves garlic, minced
• 1 tbsp olive oil or avocado oil
• 1 tsp ground cumin
• 1/2 tsp turmeric
• Salt and black pepper to taste
• Fresh cilantro for garnish
• Cooked cauliflower rice for serving

Instructions

1. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the garlic and ginger, sautéing for 1 minute until fragrant.
2. Add the chicken pieces to the pot and cook for 5-7 minutes, stirring occasionally until they are browned and mostly cooked through.
3. Add the diced eggplant, curry powder, cumin, and turmeric to the pot. Stir well to coat the chicken and eggplant with the spices.
4. Pour in the coconut milk and bring the mixture to a simmer. Cook for 15-20 minutes or until the chicken is fully cooked and the eggplant is tender. Season with salt and black pepper to taste.
5. Serve the curry over a bed of cauliflower rice and garnish with fresh cilantro.

This eggplant and chicken curry is a hearty and comforting dish perfect for a Sunday family meal. The tender chicken pairs beautifully with the creamy coconut milk and the spices bring an exotic touch, making it a dish that is flavorful and satisfying.

Eggplant and Mushroom Stir-Fry with Cashew Cream

A perfect blend of earthy flavors and creamy texture, this eggplant and mushroom stir-fry topped with cashew cream is ideal for a quick and nutritious Sunday meal. The cashew cream adds a subtle richness that takes the dish to the next level.

Ingredients

• 2 large eggplants, cut into 1-inch cubes
• 2 cups mushrooms, sliced (button or cremini)
• 1 red bell pepper, sliced
• 2 tbsp coconut aminos or tamari
• 2 tbsp coconut oil or avocado oil
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1/2 cup raw cashews, soaked for 1-2 hours and drained
• 1/4 cup water
• 1 tbsp lemon juice
• Salt and pepper to taste
• Green onions for garnish

Instructions

1. In a high-speed blender, blend the soaked cashews with water, lemon juice, a pinch of salt, and black pepper until smooth and creamy. Set aside.
2. Heat the oil in a large skillet or wok over medium-high heat. Add the grated ginger and minced garlic, sautéing for about 1 minute until fragrant.
3. Add the eggplant cubes and mushrooms to the skillet and stir-fry for 5-7 minutes or until they start to soften and become golden.
4. Toss in the red bell pepper and coconut aminos, and stir for an additional 2 minutes. Season with salt and pepper to taste.
5. Remove from heat and transfer to a serving dish. Drizzle the cashew cream over the stir-fry and garnish with sliced green onions.

This eggplant and mushroom stir-fry is a simple yet elegant dish that brings a rich depth of flavor and a creamy texture to your Sunday table. The cashew cream adds a touch of luxury, making this dish a standout option for a paleo-friendly, plant-based meal.

Eggplant and Spinach Stuffed Chicken Breasts

This dish takes stuffed chicken breasts to a new level with the addition of eggplant and spinach. It’s perfect for a paleo-friendly Sunday meal that is both impressive and full of nutrition.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 medium eggplant, diced
• 2 cups fresh spinach, chopped
• 2 cloves garlic, minced
• 1/4 cup sun-dried tomatoes, chopped
• 1/2 cup almond flour
• 1 tbsp olive oil or avocado oil
• 1 tsp dried thyme
• 1 tsp dried basil
• Salt and black pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Preheat the oven to 375°F (190°C). Line a baking dish with parchment paper and set aside.
2. Heat the olive oil in a skillet over medium heat. Add the garlic and sauté for 1 minute. Add the diced eggplant and cook for 5-7 minutes until it begins to soften. Stir in the chopped spinach and sun-dried tomatoes, cooking until the spinach wilts. Season with salt, black pepper, thyme, and basil.
3. Cut a pocket into each chicken breast and stuff with the eggplant and spinach mixture. Secure the openings with toothpicks if needed.
4. Sprinkle the outside of the chicken breasts with almond flour and season with additional salt and pepper. Place the stuffed chicken in the prepared baking dish.
5. Bake for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C). Remove from the oven and let rest for 5 minutes before serving.
6. Garnish with fresh basil leaves and serve.

This stuffed chicken breast is a crowd-pleaser, combining the rich flavors of eggplant, spinach, and sun-dried tomatoes. The almond flour adds a subtle crunch to the outside, making it a perfect, well-balanced meal for a cozy Sunday dinner.

Eggplant and Avocado Salad with Lemon Dressing

This refreshing and nutrient-dense salad combines the hearty texture of roasted eggplant with creamy avocado and a zesty lemon dressing. It’s ideal for a light Sunday lunch or as a side dish.

Ingredients

• 1 large eggplant, cut into 1-inch cubes
• 1 ripe avocado, diced
• 2 tbsp olive oil
• 1 lemon, juiced and zested
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1 tbsp tahini (optional)
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the eggplant cubes with 1 tablespoon of olive oil and a pinch of salt. Spread evenly on the baking sheet and roast for 20-25 minutes, or until golden and tender. Let cool slightly.
3. In a large bowl, combine the roasted eggplant, diced avocado, red onion, and parsley.
4. In a small bowl, whisk together the lemon juice, lemon zest, remaining tablespoon of olive oil, tahini (if using), salt, and black pepper.
5. Pour the dressing over the salad and gently toss to combine. Serve chilled or at room temperature.

This eggplant and avocado salad is a vibrant, nutrient-rich dish perfect for a light and refreshing Sunday meal. The roasted eggplant provides a rich, smoky flavor that pairs perfectly with the creamy avocado and zesty lemon dressing. It’s a great way to enjoy vegetables while staying true to your paleo diet.

Eggplant and Salmon Sheet Pan Dinner

A simple yet elegant Sunday dinner, this sheet pan dish brings together eggplant and salmon with a medley of vegetables, making cleanup as easy as the cooking. This is a balanced meal full of healthy fats, protein, and fiber.

Ingredients

• 2 large eggplants, sliced into rounds
• 2 salmon fillets
• 1 cup cherry tomatoes, halved
• 1 zucchini, sliced
• 1 red onion, sliced
• 3 tbsp olive oil
• 2 tsp dried oregano
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• Lemon wedges for serving
• Fresh dill for garnish

Instructions

1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.
2. In a bowl, toss the eggplant slices, cherry tomatoes, zucchini, and red onion with 2 tablespoons of olive oil, oregano, smoked paprika, salt, and black pepper.
3. Arrange the vegetable mixture on the baking sheet, leaving space for the salmon fillets. Place the salmon fillets on the sheet and drizzle with the remaining tablespoon of olive oil. Season the salmon with salt, black pepper, and a squeeze of lemon juice.
4. Roast in the oven for 15-20 minutes or until the salmon is cooked through and flakes easily with a fork.
5. Remove from the oven and garnish with fresh dill. Serve with lemon wedges.

This sheet pan dinner is perfect for a relaxed Sunday evening. The eggplant, paired with sweet cherry tomatoes and tender salmon, delivers a mix of textures and flavors that are both hearty and light. It’s a wholesome, easy-to-make meal that simplifies your Sunday while satisfying your taste buds.

Eggplant and Bacon Skillet Hash

This eggplant and bacon skillet hash is a hearty and satisfying breakfast or brunch for a Sunday morning. The combination of smoky bacon, tender eggplant, and a touch of spice makes it irresistible.

Ingredients

• 1 large eggplant, diced into 1/2-inch cubes
• 4 slices of bacon, chopped
• 1 red bell pepper, diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp coconut oil or avocado oil
• 1/2 tsp paprika
• 1/2 tsp cayenne pepper (optional)
• Salt and black pepper to taste
• Fresh parsley for garnish
• 4 eggs (optional, for serving)

Instructions

1. Heat a large skillet over medium heat. Add the chopped bacon and cook until crispy. Remove the bacon from the skillet and set aside, leaving the bacon fat in the pan.
2. Add the coconut oil to the skillet and sauté the onion and garlic for 2-3 minutes until fragrant. Add the diced eggplant and bell pepper and cook for 8-10 minutes, stirring frequently until the eggplant is tender and slightly caramelized.
3. Sprinkle the paprika and cayenne pepper (if using) over the vegetables and season with salt and black pepper. Add the cooked bacon back to the skillet and stir to combine.
4. If desired, make four small wells in the hash and crack an egg into each well. Cover the skillet and cook for an additional 5-6 minutes or until the eggs are cooked to your preference.
5. Serve hot, garnished with fresh parsley.

This skillet hash is the ideal combination of smoky, savory, and slightly spicy flavors. The bacon adds a crispy texture and deepens the overall taste, while the eggplant provides a hearty, satisfying base. Perfect for a laid-back Sunday brunch.

Paleo Eggplant Parmesan

This paleo-friendly version of eggplant parmesan captures all the comfort of the classic dish without any grains or dairy. A rich tomato sauce, crispy eggplant slices, and a sprinkle of fresh basil make this dish perfect for a Sunday family dinner.

Ingredients

• 2 large eggplants, sliced into 1/2-inch rounds
• 2 cups homemade or store-bought paleo tomato sauce
• 1/2 cup almond flour
• 1/2 cup coconut flour
• 3 eggs, beaten
• 1/2 cup nutritional yeast (optional, for a cheesy flavor)
• 2 tbsp olive oil
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• Salt and black pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Set up a breading station: one plate with almond flour, one with coconut flour, and one with the beaten eggs. Season each flour plate with a pinch of salt and black pepper.
3. Dip each eggplant slice first into the almond flour, then the egg, and finally coat with coconut flour. Place the breaded eggplant slices on the baking sheet.
4. Brush each slice with a light layer of olive oil and bake for 20 minutes, flipping halfway through, until golden and crispy.
5. Spread a thin layer of tomato sauce in the bottom of a baking dish. Arrange a layer of baked eggplant slices over the sauce, followed by a sprinkle of nutritional yeast (if using). Repeat with remaining eggplant slices and tomato sauce, finishing with a final layer of sauce and a sprinkle of nutritional yeast.
6. Bake in the oven for an additional 15-20 minutes or until bubbly and heated through.
7. Garnish with fresh basil leaves before serving.

This paleo eggplant parmesan is an incredible comfort food that rivals the traditional dish. The crispy eggplant pairs beautifully with the tomato sauce and nutritional yeast, adding a satisfying umami flavor without dairy. It’s a crowd-pleasing dinner perfect for a Sunday meal.

Eggplant and Sweet Potato Curry

A warm, hearty dish that’s perfect for a cozy Sunday dinner, this eggplant and sweet potato curry brings together the rich flavors of fall vegetables in a fragrant coconut curry sauce.

Ingredients

• 1 large eggplant, diced
• 1 large sweet potato, peeled and cubed
• 1 can (13.5 oz) full-fat coconut milk
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1 tbsp coconut oil or avocado oil
• 2 tbsp fresh cilantro, chopped
• Salt and black pepper to taste
• Cooked cauliflower rice or paleo naan for serving

Instructions

1. Heat the coconut oil in a large pot over medium heat. Add the curry powder, turmeric, coriander, and cinnamon. Cook for 1-2 minutes until the spices are fragrant.
2. Add the diced sweet potato and eggplant to the pot, stirring to coat with the spices. Pour in the coconut milk and season with salt and black pepper.
3. Bring the mixture to a simmer and cook for 20-25 minutes, or until the sweet potato is tender and the eggplant is soft and infused with flavor.
4. Adjust seasoning as needed. Stir in the chopped cilantro before serving.
5. Serve the curry over a bed of cauliflower rice or with paleo naan.

This eggplant and sweet potato curry is rich, creamy, and full of warm, aromatic spices. The sweetness of the sweet potato balances out the slight bitterness of the eggplant, creating a comforting dish perfect for a relaxed Sunday dinner.

Note: More recipes​ are coming soon!