Beef Stuffed Eggplant Recipe

Name: Beef Stuffed Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggplant, split in half lengthwise; 1 medium size onion, chopped; 1/2 clove garlic, minced; 2 Tbsp. oil; 1/2 lb. cooked beef, cut in small cubes; 2 c. tomatoes, fresh or canned; salt to taste; 1/2 tsp. basil; 3 Tbsp. wheat germ; 3 Tbsp. Parmesan cheese

Servings: persons

2 eggplant, split in half lengthwise
1 medium size onion, chopped
1/2 clove garlic, minced
2 Tbsp. oil
1/2 lb. cooked beef, cut in small cubes
2 c. tomatoes, fresh or canned
salt to taste
1/2 tsp. basil
3 Tbsp. wheat germ
3 Tbsp. Parmesan cheese

1
Preheat oven to 350u00b0.
2
Scoop pulp from eggplant halves, leaving
3
1/2-inch
4
shell.
5
Dice pulp.
6
Saute onion, garlic and eggplant
7
pulp in oil.
8
Add cubed, cooked meat, tomatoes, salt to taste
9
and basil.
10
Fill eggplant shells with mixture.
11
Top with wheat germ combined with cheese.
12
Put water 1/2-inch deep in bottom
13
of baking pan.
14
Add filled eggplant halves.
15
Cover with foil.
16
Bake
17
at 350u00b0 for 1/2 hour.
18
Uncover and continue baking until shell is tender enough to eat, about 20 minutes. Yields 6 to 8 servings.

299

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 10 ingredients. The key ingredients include: 2 eggplant, split in half lengthwise, 1 medium size onion, chopped, 1/2 clove garlic, minced, 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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