Beef-Stuffed Eggplant Recipe

Name: Beef-Stuffed Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1 large eggplant; 1/4 c. onion, chopped; 1 clove garlic; 2 Tbsp. oil; 2 c. cooked beef; 1 c. cooked rice; 1 can tomato paste; 2 Tbsp. dried basil; 1/4 tsp. salt; 1/8 tsp. pepper; 1 c. Mozzarella cheese, shredded

Servings: persons

1 large eggplant
1/4 c. onion, chopped
1 clove garlic
2 Tbsp. oil
2 c. cooked beef
1 c. cooked rice
1 can tomato paste
2 Tbsp. dried basil
1/4 tsp. salt
1/8 tsp. pepper
1 c. Mozzarella cheese, shredded

1
Cut eggplant in half lengthwise. Scoop out pulp. Place cut side up in baking dish. Chop eggplant.
2
In pan, saut chopped eggplant, onion and garlic in oil for 5 minutes until eggplant is soft.
3
Remove from heat. Stir in remaining ingredients, except cheese.
4
Spoon meat and rice mix into eggplant shells. Cover with foil. Pierce foil in several places to allow steam to escape. Bake at 350u00b0 for 50 minutes until fork-tender. Remove foil. Sprinkle with cheese.
5
Bake uncovered about 4 minutes longer or until cheese is melted. Cut each in half to serve.

783

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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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, 1/4 c. onion, chopped, 1 clove garlic, 2 Tbsp. oil, and more.

Yes, Beef-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.

Beef-Stuffed Eggplant

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