How to make it

  • 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.

Reviews & Comments 8

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    " It was excellent "
    turlak ate it and said...
    I made this w/ baby scallops...really good!
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  • cb 10 years ago
    This looks great.. I wish I could get my husband to eat eggplant.
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    " It was excellent "
    gabrielle ate it and said...
    wonderful post!
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    " It was excellent "
    turlak ate it and 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 husband is old Thanks for the recipe!
    Was this review helpful? Yes Flag
  • lohashim 10 years ago
    Great recipe ,I bookmarked it..thanks
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  • jenniferbyrdez 10 years ago
    Very nice. Appreciate the for 2 also since I'm the only person in this house that eat's real food. Thanks.
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  • volki1269 10 years ago
    This actually looks good and being so I will have to make. Also sounds very healthy: g/f will like that lol
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  • wynnebaer 10 years ago
    Love it.....Will definitely make soon...Thanks Lillyann.....;D
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