Beef and Vegetables Baked in Eggplant

Ingredients

• eggplant6.07 oz (172 g)
• yellow onion1.31 oz (37 g)
• fresh button mushrooms0.74 oz (21 g)
• refined sunflower oil0.35 oz (10 g)
• beef tenderloin2.93 oz (83 g)
• garlic0.05 oz (1.5 g)
• fresh dill0.05 oz (1.5 g)
• fine salt0.05 oz (1.5 g)
• tomatoes1.62 oz (46 g)
• fresh basil0.08 oz (2.2 g)
• fresh rosemary0.08 oz (2.2 g)
• cherry tomatoes0.39 oz (11 g)

Directions

1. Score and hollow out the eggplant. Dice the flesh; season the shell with salt, drizzle with oil, and bake until partially tender.
2. Cut the beef into medallions and sear.
3. Sauté the eggplant flesh, onion, zucchini, and mushrooms until tender; add the garlic, seasonings, and herbs.
4. Fill the eggplant shell with the vegetable mixture and bake until done.
5. Garnish with herbs and cherry tomatoes.

Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.