Stuffed Eggplant
From thetacofaery 16 years ago
- 30 minutes to make
- Serves 4
A delicious alternative to plain old meatloaf.....stuffed eggplant! My family absolutely LOVES this recipe, and my husband usually doesn't even like bell peppers! Instead of spending time chopping onions and bell peppers, I usually use a frozen fajita vegetable mix I always keep on hand. Read more ..it cuts way down on the prep time! oh, and that's not my picture. : ] See less
Ingredients
- 1 large eggplant shopping list
- 3 tablespoons extra virgin olive oil, divided shopping list
- 1/2 pound ground beef (ground turkey also works great) shopping list
- salt and pepper shopping list
- 1 small onion, diced shopping list
- 1 small red pepper, diced shopping list
- 1 small green pepper, diced shopping list
- 3 cloves garlic, minced shopping list
- 1/2 tsp dried parsley leaves, or 1/2 cup fresh shopping list
- 1/2 tsp dried basil leaves, or 1/2 cup fresh shopping list
- 1 1/4 cup grated Pecorino Romano, divided shopping list
- 1/4 cup bread crumbs shopping list
- 1 egg shopping list
- 2 small, or 1 large chopped tomatoes shopping list
How to make it
- Preheat oven to 350 degrees
- Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until very soft, about 10-12 minutes
- Meanwhile, in a medium saute pan, heat 1 Tbs olive oil over medium heat. Season the beef (or turkey) with salt and pepper. Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly. Drain the beef, removing the extra fat. Let cool briefly and chop the cooked beef so that there are no large chunks of meat. In another pan (or the same one you just used, minus the beef) add the remaining olive oil and saute the onions, peppers and garlic together
- In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, bread crumbs, and the egg
- Fill the scooped-out egplant halves wih this mixture, dividing it evenly among the 2 halves
- Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 30 minutes, or untill eggplant is soft. Let cool briefly, slice widthwise, and serve.
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