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Beef Stuffed Baked Eggplants

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.
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.

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Ingredients

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

Ingredients

Steps

1
Done

Slice off the skins of the eggplant and lay them in a baking dish. Cover them halfway with water.

2
Done

Season with salt and pour the lemon juice. Cover them with foil. Set aside for 30 minutes.

3
Done

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
Done

Add the garlic, 1 green chili, and onion. Cook until softened.

5
Done

Add the ground beef and season with salt and pepper. Cook for 30 minutes.

6
Done

Add the canned tomatoes, half of the tomato sauce, and parsley. Cook for 2 more minutes.

7
Done

Add the eggplants in a baking dish and slice them through the middle to make way for the filling.

8
Done

Add the ground beef inside the eggplants and top them with tomato slices and the remaining chili.

9
Done

Pour the remaining tomato sauce.

10
Done

Slide the tray into the oven and bake for the next 15 minutes at 360 degrees F/180 degrees C.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

412 kcal
Calories
36 g
Protein
17 g
Fat
32 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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