Baked Stuffed Eggplant

Name: Baked Stuffed Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant; 1 c. raisins; 1 c. chopped celery; 1 1/2 tsp. basil; 1/2 tsp. pepper; 1 tsp. salt; 2 Tbsp. margarine; 1 lb. lean ground beef; 1/4 c. tomato paste; 1/4 c. wheat germ; 2 Tbsp. parsley

Eats Now Editorial Team · 310 kcal · Vegetarian

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Baked Stuffed Eggplant – a delicious recipe with eggplant, raisins, celery, basil, pepper, salt. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

1 large eggplant
1 c. raisins
1 c. chopped celery
1 1/2 tsp. basil
1/2 tsp. pepper
1 tsp. salt
2 Tbsp. margarine
1 lb. lean ground beef
1/4 c. tomato paste
1/4 c. wheat germ
2 Tbsp. parsley

1
Wash eggplant and cut in half lengthwise.
2
Carefully remove pulp, leaving 1/2-inch of the outer shell.
3
Dice pulp.

310

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large eggplant, 1 c. raisins, 1 c. chopped celery, 1 1/2 tsp. basil, and more.

Yes, Baked Stuffed Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
310 kcal
Category
Vegetarian

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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