How to make it

  • Preheat oven to 350 degrees.
  • Cut eggplant in half, scoop out pulp, leaving shell intact.
  • Finely dice eggplant pulp.
  • In a skillet, brown eggplant in oil and add beef, turning until browned.
  • Drain off any fat if necessary.
  • Stir in tomato paste, egg, onion, green pepper, garlic, salt, pepper red wine and yogurt.
  • Heat thoroughly, but do not boil.
  • Spoon mixture into eggplant halves, top with tomato sauce and mozzarella cheese.
  • Place in baking dish and bake for 45-55 minutes until bubbly and eggplant is tender.

Reviews & Comments 1

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  • joy2u2 10 years ago
    I thought this was very tasty. The only thing I'd do different would be to cut the proportions down a bit...filled my eggplant shells to the max and then some. Haven't had much eggplant; this manner of cooking it will cause me to eat more I'm sure.
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