Just like I had made the Breakfast Salad (https://coopedinthekitchen.com/2017/08/05/sausage-hard-boiled-egg-and-avocado-breakfast-salad/) in the very beginning of our Whole30 adventure, I also made this Eggplant Goulash on the same exact day. I didn’t take any pictures, blog, or even try to make them look presentable the first day I made them though, because honestly I didn’t have high hopes for any of this Whole30 food.
Boy, was I wrong.
I have been thinking about this recipe all week. I just needed to recreate it so I could stop drooling from thinking about it. Constantly thinking, and constantly drooling, people.
This is the perfect way to get rid of an “almost dead” eggplant, if you have one shriveling up around you. And it’s an excellent way to vamp up ground beef.
The thing that sends this over the top, though, is the coconut milk. I never really cooked with coconut milk before doing the Whole30. Actually I don’t think I ever had. WHERE HAS THIS STUFF BEEN ALL MY LIFE?! It’s so creamy and delicious, and the best part is, it’s actually healthy for you. Like one of those awesome healthy fats. I know, you are obsessed with it now too, right?