Chinese-inspired eggplant meat sauce with tons of fresh veggies. Perfect Paleo and Whole30 meal prep dish!
Ground meat: Melt 1 tbsp ghee in a large saute pan. When hot, add ingredients under “aromatics”. Season w/ a small pinch of salt. Saute until fragrant (about 10 secs.) Add ground meat and use a wooden spoon to further break up the meat into finger pieces. Season w/ 1 tsp sesame oil, 1 ½ tsp tomato paste, and a small pinch of salt. Cook until the meat is no longer pink. Add ingredients under “sauce”. Lower the heat to medium-low. Cover with a lid.
Eggplants: In the meantime, heat 1 ½ tbsp ghee in a separate large saute pan. When hot, add diced eggplants. Cook until the eggplants become soft and withered but not mushy (about 6-9 mins.).
Combine: Add cooked eggplants to the meat sauce. Give a few quick toss. Garnish with green parts of scallions.
To make meal prep bowls: Once the meat sauce is cool to room temperature, add cauliflower rice, meat sauce, broccoli florets, and chopped cherry tomatoes. Seal the containers and store in the fridge for up to 4 days