Recipe

Eggplant Stuffed With Beef And Herbed Chevre Cheese Recipe

Add Step-by-Step Photos	Lillyann / All my dishes 1 year, 10 months ago Serves 2, with a nice salad, rice or couscous. Prep:20m Cook:50m Servings:2	Lillyann
	eggplant beef cheez garlick onion chvre

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Fans

greekgirrr

turlak

gabrielle

winny

Ingredients

2 small roundish eggplants (or 1 regular long large ones)

salt

1 cup cooked ground beef (a little less than 1/4 lb raw seasoned ground beef ) - you can use whatever already cooked meat you have had that can be minced or chopped up, since you don’t need very much for 2 eggplants)

1 small onion, chopped

1 large clove garlic, minced

1 small tomato chopped

2 tablespoons chopped parsley

1 tablesppon chopped mint (since my Chèvre was herbed, I skipped this so I wouldn’t have too many flavors running amok)

1/2 cup breadcrumbs

2 oz soft goat cheese (I used a soft herbed Chèvre, you can use a soft Feta or any soft white cheese you prefer)

1/2 cup shredded cheddar (or enough to top the eggplants)

olive oil for cooking

Directions

If you are not starting with cooked ground beef ;-) season the ground beef with salt, pepper, garlic and green seasoning and let rest for at least 30 minutes in the fridge or while you prepare the eggplant.

2. Prepare the eggplant

* Slice the eggplants in half lengthways

* Scoop out the flesh leaving about 1/2 cm on the skin (it should still be firm and you don’t want to see the purple skin inside)

* Sprinkle salt on the inside of the shells and invert onto a wire rack over a baking sheet. Leave to drain for at least 30 minutes

* Dice the flesh, salt and place in a colander over a bowl and leave to drain for at least 30 minutes

* Rinse the shells and pat dry with paper towels

* Rinse the chopped eggplant and drain out the liquid

Brush the insides of the shells with some olive oil and place on a baking sheet in a 350°F oven for about 15-20 minutes until the shells are soft and lightly golden.

Meanwhile, make the stuffing. Add the beef to a skillet over medium high heat and cook until brown, breaking up any clumps. Drain the fat and set aside.

Add 2 tablespoons of olive oil to the skillet and saute the onions until translucent. Add the chopped eggplant and minced garlic and cook until the eggplant is soft.

Add the beef and mix well.

Add the tomato and parsley and mix well. Cook for about 5 minutes.

Add a couple tablespoons of water, mix and lower the heat. After 5 minutes, add the breadcrumbs and mix well to combine. The mixture should be mushy but not dry.

Take off heat and add the cheese and mix well until the mixture is creamy and the cheese is well incorporated.

Divide the stuffing equally between the shells. Bake in the 350°F oven for about 20 minutes. Take out of oven and top with cheddar cheese. Return to oven and let cook for 5-7 more minutes until the cheese topping is to your liking. I just wanted it a bit melted and set..

NOTE: You could also make these vegetarian by adding more veggies (sweet peppers, mushrooms etc) and soya or tofu. And of course vegetarian cheeses.

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Comments

wynnebaer 1 year, 10 months ago said:
Love it.....Will definitely make soon...Thanks Lillyann.....;D

volki1269 1 year, 10 months ago said:
This actually looks good and being so I will have to make. Also sounds very healthy: g/f will like that lol

jenniferbyrdez 1 year, 10 months ago said:
Very nice. Appreciate the for 2 also since I'm the only person in this house that eat's real food. Thanks.

lohashim 1 year, 10 months ago said:
Great recipe ,I bookmarked it..thanks

turlak 1 year, 10 months ago said:
I think I'll make this tomorrow for lunch but sub chopped sauted shrimp for the beef (we don't eat meat on Fridays...year round...my husband is old school...lol). Thanks for the recipe!

gabrielle 1 year, 10 months ago said:
Wonderful post!