Stuffed Eggplant With Oregano Breadcrumbs Recipe

Name: Stuffed Eggplant With Oregano Breadcrumbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 None large eggplants, halved lengthwise; 2 tbsp vegetable or olive oil; 1 None large Spanish onion, finely chopped; 1 stalk celery, finely chopped; 2 cloves garlic, minced; 1 tsp dried oregano leaves; 1 tsp ground allspice; 1 lb ground lmab; 2 tbsp tomato paste; 1 (13.5 oz) can chopped tomatoes; 1 cup soft fresh breadcrumbs; 2.5 oz Parmesan cheese, grated; None None arugula salad, to serve

Servings: persons

2 None large eggplants, halved lengthwise
2 tbsp vegetable or olive oil
1 None large Spanish onion, finely chopped
1 stalk celery, finely chopped
2 cloves garlic, minced
1 tsp dried oregano leaves
1 tsp ground allspice
1 lb ground lmab
2 tbsp tomato paste
1 (13.5 oz) can chopped tomatoes
1 cup soft fresh breadcrumbs
2.5 oz Parmesan cheese, grated
None None arugula salad, to serve

1
Preheat oven to 400u00b0F.
2
Scoop flesh out of eggplants, leaving a 3/4 inch shell. Finely chop flesh. Reserve 1 cup. Lightly coat eggplant shells with oil. Season. Place on a baking tray and bake for 10 mins.
3
Heat 1 tbsp oil in a large saucepan over medium heat. Add onion, celery and chopped eggplant. Cook for 6-7 mins, until soft. Add garlic, oregano and allspice. Cook for 1 min, until fragrant. Add ground lamb and cook for 5 mins, until browned. Add tomato paste and cook for 1 min. Add chopped tomatoes and simmer, uncovered, for 10-15 mins, or until mixture thickens.
4
Distribute between eggplant shells. Combine breadcrumbs and Parmesan and sprinkle over filling. Drizzle with remaining oil and bake for 20-25 mins. Serve with arugula salad.

269

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 13 ingredients. The key ingredients include: 2 None large eggplants, halved lengthwise, 2 tbsp vegetable or olive oil, 1 None large Spanish onion, finely chopped, 1 stalk celery, finely chopped, and more.

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

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Stuffed Eggplant With Oregano Breadcrumbs

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