Stuffed Eggplant Recipe
Savor a delightful stuffed eggplant recipe that combines savory flavors—discover the secret ingredients that elevate this dish to a new level!
Total time
50 min
Servings
2
Calories
634.1
Category
Dinner & Mains
This Stuffed Eggplant recipe is a hearty and flavorful dish that comes together in under an hour, making it perfect for a satisfying weeknight dinner. The tender eggplant halves are filled with a savory mixture of seasoned ground beef, sautéed vegetables, fresh herbs, and Pecorino Romano cheese, then baked to perfection with juicy chopped tomatoes on top.
Ingredients
Makes 2 servings
- 1 eggplant
- 3 extra virgin olive oil
- 1/2 ground beef
- 1 onion
- 1 green pepper
- 1 garlic cloves
- 3 dried parsley
- 1/2 fresh parsley
- 1/2 dried basil
- 1 1/4 fresh basil
- 1/4 pecorino romano cheese
- 1 egg
- 2 chopped tomatoes
Method
Preheat oven to 350°F.
Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until very soft, about 10-12 minutes.
Meanwhile, in a medium saute pan, heat 1 Tbs olive oil over medium heat. Season the beef (or turkey) with salt and pepper. Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly. Drain the beef, removing the extra fat. Let cool briefly and chop the cooked beef so that there are no large chunks of meat. In another pan (or the same one you just used, minus the beef) add the remaining olive oil and saute the onions, peppers and garlic together.
In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, bread crumbs, and the egg.
Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.
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 30 minutes, or until eggplant is soft. Let cool briefly, slice widthwise, and serve.
Cook's notes
- Choose eggplants that are firm and glossy for the best texture.
- Be sure to leave enough flesh on the skin when scooping so the shells hold their shape during baking.
- Drain the cooked beef well to avoid a greasy filling.
- Let the stuffed eggplants cool for a few minutes before slicing to keep the filling intact.
Easy swaps
- Instead of ground beef, use ground turkey or chicken for a lighter option
- Instead of Pecorino Romano cheese, use Parmesan cheese
- Instead of dried parsley, use 1.5 tablespoons fresh parsley, chopped
- Instead of dried basil, use 1.5 tablespoons fresh basil, chopped
Frequently asked
Can I make this recipe vegetarian?
Yes, simply omit the ground beef and add an extra 1/2 cup of cooked lentils or crumbled tofu for protein.
Do I need to peel the eggplant?
No, the skin helps the eggplant hold its shape and adds texture. Just wash it thoroughly.
Can I use canned tomatoes instead of fresh?
Absolutely. Drain a 14-ounce can of diced tomatoes before using to avoid excess liquid.
