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Stuffed Baby Eggplants Recipe

Ingredients

How to make it

  • Preheat oven to 375F.
  • Cut eggplants in half lengthwise. Using a grapefruit spoon, gently scoop out pulp from eggplant halves, leaving 1/2" thick shells. Roughly chop the scooped-out pulp and set aside. Sprinkle inside surfaces of eggplant shells with salt, and place face down on a paper towel to drain for 15-30 minutes.
  • Heat 3 tbsp of the oil in a large saute pan over medium-high heat. Add onion and saute until soft, about 5 minutes. Add garlic and red pepper, and continue sauteing until onion is golden and peppers are soft, about 5 minutes. Add the ground meat and chopped eggplant, and cook until meat is browned and eggplant is tender, about 10 minutes. Stir in the marinara sauce and red pepper flakes, stirring until warmed through.
  • Remove from heat. Season to taste with salt and lots of black pepper, then stir in the tomatoes and parmesan cheese.
  • Pat the shells dry with paper towels, removing any excess salt remaining on the surface. Brush with remaining 1 tbsp oil and arrange in a baking dish, cut side up. Divide the meat mixture among the eggplant shells, mounding the filling slightly, the top with crumbled feta cheese.
  • Bake in preheated oven for 30 minutes, or until the eggplant shells are tender and filling is bubbling and golden.

Reviews & Comments 1

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    " It was excellent "
    mystic_river1 ate it and said...
    messy or not I love this recipe. Thanks
    Was this review helpful? Yes Flag

The Cook

neidl32 Syracuse, NY

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