Beef stuffed eggplant
"This is a very versatile recipe.I used 1/4 lb pork. Added shrooms too. Used half the cheese. I ended I with a lot more stuffing then could be fitted into the eggplant so I stuffed A bell pepper too. I served our meal with peaches. Very good."- Nolala
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|3 tablespoonExtra virgin olive oil; divided|
|1/2 poundGround beef|
|Salt; to taste|
|Black pepper; to taste|
|1 Yellow Onion; small diced|
|1 Red Pepper; small diced|
|3 clovesGarlic; minced|
|1/2 cupsFresh Basil; chopped|
|1/2 cupsFresh parsley; chopped|
|1 1/4 cupsCheese; grated|
|1/4 cupsBread crumbs|
|2 Tomato; chopped|
Stuffed Eggplant Preparation
Preheat oven to 350 degrees F.
Cut the eggplant in half (length-wise) and scoop out the center, leaving enough of the meat inside the skin so that it holds its shape when baked. Boil the scooped-out center until it is very soft, about 10-12 minutes. Note: Add the eggplant when the water is at a full boil.
Meanwhile, in a saute pan, heat 1 tablespoon of olive oil over medium heat. Season beef with salt and pepper. Add the seasoned beef to the pan and saute until browned. Drain VERY well. Let cool and then chop so that there are no large chunks. In another saute pan, over medium heat add the rest of the olive oil and saute the onions, red peppers, and garlic together.
In a bowl mix together the cooked eggplant, vegetables, and cooked beef. In a small bowl beat 1 egg, add both the basil and parsley, then combine with beef mixture. Stir in bread crumbs and 1 cup of cheese.
Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.
Top with chopped tomatoes, and the rest of the cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 50 minutes. Let cool, cut each half in half again and serve.
You can add a little spice by using "Zesty Bread Crumbs". Serve with fresh bisquits and some pasta. Umm it is good!, Great for a big group beacuse 1 eggplant serves 4 people!
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