0 0
Eggplant Lovers Stuffed Eggplant

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 large eggplant
3 tablespoons extra virgin olive oil, divided
1/2 lb ground beef
salt & freshly ground black pepper
1 onion, small diced
1 red pepper, small diced
3 garlic cloves, minced
1/2 cup freshly chopped fresh parsley leaves
1/2 cup freshly chopped basil leaves, chopped
1 1/4 cups grated pecorino romano cheese, divided

Nutritional information

317.6
Calories
186 g
Calories From Fat
20.7 g
Total Fat
5.3 g
Saturated Fat
85.1 mg
Cholesterol
114.8 mg
Sodium
18.6 g
Carbs
6.5 g
Dietary Fiber
6.2 g
Sugars
15.7 g
Protein
200 g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Eggplant Lovers Stuffed Eggplant

Features:
    Cuisine:

    Simple to follow except for the part where you mentioned bakinging for 60 minutes. I had my oven at the suggested temp and after 30 mins, all the cheese was Burnt to a crisp and not edible

    • 110 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Eggplant Lovers Stuffed Eggplant,This is a delicious ground beef and eggplant dish for eggplant lovers! I have varied this dish several times by using ground pork and also Italian sausage meat either pork or chicken in place of the ground beef.,Simple to follow except for the part where you mentioned bakinging for 60 minutes. I had my oven at the suggested temp and after 30 mins, all the cheese was Burnt to a crisp and not edible,Great recipe. However I did not use the peppers and used cherry tomatoes instead of canned ones. I also used fresh basil and fresh parsley.


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Preheat Oven to 350 Degrees F.

    2
    Done

    Cut the Eggplant in Half and Scoop Out the Center, Leaving Enough Meat Inside the Skin So That It Holds Its Shape When Baked.

    3
    Done

    Boil the Scooped-Out Center Part Until Very Soft, About 10 to 12 Minutes.

    4
    Done

    Meanwhile, in a Medium Saute Pan Heat 1 Tablespoon Olive Oil Over Medium Heat. Season the Beef With Salt and Pepper.

    5
    Done

    Add the Seasoned Ground Beef to the Pan and Saute Until All of Its Liquid Is Evaporated and the Beef Begins to Brown Slightly.

    6
    Done

    Drain the Beef, Removing the Extra, Unnecessary Fat. Let Cool Briefly and Chop the Cooked Beef So That There Are No Large Chunks of Meat.

    7
    Done

    in Another Medium Saute Pan Over Medium Heat Add the Remaining 2 Tablespoons Olive Oil and Saute the Onions, Peppers and Garlic Together.

    8
    Done

    in a Bowl Mix Together the Cooked Eggplant, Vegetables, Cooked Beef, Herbs, 1 Cup of the Cheese, Bread Crumbs, and the Egg.

    9
    Done

    Fill the Scooped-Out Eggplant Halves With This Mixture, Dividing It Evenly Among the 2 Halves.

    10
    Done

    Top With Chopped Tomatoes and the Remaining 1/4 Cup of Grated Cheese, Season With Salt and Pepper, Place on an Oiled Oven Tray or Baking Dish, and Bake For 60 Minutes in Preheated Oven. Let Cool Briefly, Slice Width-Wise and Serve.

    Avatar Of Daysi Dickerson

    Daysi Dickerson

    Spice sorceress infusing her dishes with exotic and bold flavors.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Coconut-Infused Spicy Chicken Delight
    previous
    Coconut-Infused Spicy Chicken Delight
    Broccoli Casserole
    next
    Broccoli Casserole
    Coconut-Infused Spicy Chicken Delight
    previous
    Coconut-Infused Spicy Chicken Delight
    Broccoli Casserole
    next
    Broccoli Casserole

    Add Your Comment

    five − three =