Beef Stuffed Baked Eggplants







A recipe allowed in a / / diet.

We love the taste of baked eggplants because slowly cooking them into the oven gives them a better, more savory flavor. And filling them with some ground beef....yum! Add some tomato sauce and parsley into the equation and you have yourself a delicious dish.

Nutritional Chart

Calories: 412 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 36 g
  • 17 g
  • 32 g

Ingredients Needed for Beef Stuffed Baked Eggplants

2 eggplants
¼ cup lemon juice
1 tablespoon vegetable oil
2 garlic cloves, crushed
1 onion, chopped
2 green chilis, thinly sliced
1 pound ground beef
1 cup canned tomatoes
2 cups of tomato sauce
¼ cup fresh parsley, chopped

How to Make Beef Stuffed Baked Eggplants

  1. Slice off the skins of the eggplant and lay them in a baking dish. Cover them halfway with water.
  2. Season with salt and pour the lemon juice. Cover them with foil. Set aside for 30 minutes.
  3. Heat the vegetable oil in a skillet over medium heat, add the eggplants and cover them with a lid. Cook them for 20 minutes.
  4. Add the garlic, 1 green chili, and onion. Cook until softened.
  5. Add the ground beef and season with salt and pepper. Cook for 30 minutes.
  6. Add the canned tomatoes, half of the tomato sauce, and parsley. Cook for 2 more minutes.
  7. Add the eggplants in a baking dish and slice them through the middle to make way for the filling.
  8. Add the ground beef inside the eggplants and top them with tomato slices and the remaining chili.
  9. Pour the remaining tomato sauce.
  10. Slide the tray into the oven and bake for the next 15 minutes at 360 degrees F/180 degrees C.

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