Stuffed Eggplant
Ingredients
The eggplant
The filling
-
1
lb
Ground beef
-
½
large
Onion (diced)
-
4
cloves
Garlic (minced)
-
1
14.5-oz can
Petite diced tomatoes
-
2
tsp
Dried basil
The seasoning
-
3
tbsp
Olive oil
-
2
tsp
Sea salt
-
¼
tsp
Black pepper
The topping
-
1
cup
Mozzarella cheese (shredded)
Instructions
- Preheat the oven to 400°F (204°C).
- Cut the eggplants in half lengthwise and scoop out most of the flesh, leaving a ½-inch border.
- Brush the hollowed eggplant halves with 2 tablespoons of olive oil and sprinkle with ½ teaspoon of salt.
- Flip the eggplant halves cut side down and roast for 15-20 minutes until soft.
- In a skillet, heat the remaining olive oil and sauté the onion until translucent.
- Add the minced garlic and sauté until fragrant.
- Increase heat, add ground beef, and season with salt and pepper; cook until browned.
- Add diced tomatoes, dried basil, and reserved eggplant flesh to the skillet; simmer until soft.
- Flip the eggplant halves cut side up, fill with the meat mixture, and top with mozzarella.
- Broil the stuffed eggplant for 3-7 minutes until the cheese is melted and golden.
Nutrition Facts (estimated)
Servings
4
Calories
507
Total fat
32.3g
Total carbohydrates
24.7g
Total protein
32.3g
Sodium
0mg
Cholesterol
0mg
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