Ingredients

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 6 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 round...my husband is old school...lol). Thanks for the recipe!
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  • lohashim 6 years ago
    Great recipe ,I bookmarked it..thanks
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  • jenniferbyrdez 6 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 6 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 6 years ago
    Love it.....Will definitely make soon...Thanks Lillyann.....;D
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