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Eggplant spaghetti

Eggplant Spaghetti

Had a great weekend. Did some crossfit, swam with the kids, painted some furniture for my daughters room, and went to church. Couldn't of asked for anything else. I am on day 15 of my whole30 challenge, so I am half way there. I can tell a huge difference in how I feel, mainly I think because I have lost weight and that in general makes me feel good. Can't wait to see what happens over the next 15 days.
This recipe is basically just another way to make paleo spaghetti. Instead of using spaghetti squash or zucchini, this time I used oven roasted eggplant. I changed up my sauce just a little this time too and it was great.

To make eggplant:
2 eggplants, peeled and cut into cubes
Olive oil
Salt and pepper

For the sauce:
Olive oil
1 onion
1 tablespoon coconut aminos
1 tablespoon balsamic vinegar
2 cloves minced garlic
1 lb ground beef
Sea Salt and pepper
1 15 oz can tomato sauce
1 15 oz can diced tomatoes

1. Start by adding olive oil and sliced onion to a small skillet. Add balsamic vinegar and coconut aminos and let cook down until caramelized.
2. While your onion is caramelizing, in a sauce pan start to brown your meet with olive oil and garlic.
3. Once meat is brown add your diced tomatoes and tomato sauce. Then season sauce with salt and pepper, and oregano.
4. Add onions to sauce, Turn to low and let simmer about 30 minutes.
5. While sauce is simmering preheat oven to 350, toss eggplant in olive oil and sea salt, and bake on a baking sheet for 25 minutes.
6. Serve with eggplant on bottom and meat sauce on top.

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One Response to Eggplant spaghetti

  1. Jeff says:

    OMG YUMMY!!! But put the sauce over spaghetti squash this time. Thanks!

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