Recipe: Beef Wrapped Roasted Eggplant with Tomato Sauce

Ingredients

Prepare the yogurt sauce by mixing Greek yogurt, pressed garlic, salt, and olive oil until well combined, then set aside.
Preheat the oven to 400°F and place the eggplants on a parchment-lined baking sheet, pricking them a few times with a knife. Roast for 40-45 minutes until deflated.
Once cool, peel off the skin of the eggplants, leaving the stems on.
In a large bowl, combine ground beef, salt, pepper, garlic powder, onion powder, egg, and grated onion. Divide the mixture into 4 portions.
Spread one portion of the meat on plastic wrap into a quarter-inch layer, place an eggplant on one side, sprinkle with mozzarella cheese, and roll the meat around the eggplant, sealing it gently.
Repeat with the remaining eggplants and meat mixture, then place them on a lined baking sheet.
Season the halved baby potatoes with olive oil, salt, and pepper, and spread them around the eggplants on the baking sheet.
Bake for 20-25 minutes until the eggplants are browned and the beef is cooked through. If the potatoes need more time, remove the eggplants and bake the potatoes for an additional 5-10 minutes.
Warm the marinara sauce over medium-low heat.
To serve, spread garlic yogurt on a serving dish, place the baked eggplants on top, surround with potatoes, and drizzle with marinara sauce.

Servings

Calories

1311

Total fat

45.4g

Total carbohydrates

144.9g

Total protein

87.3g

Sodium

2793mg

Cholesterol

203.8mg