Description
A delicious recipe for stuffed eggplants with ground beef, cheese, and vegetables.
Ingredients
Scale
- 2 large eggplants
- 1 lb ground beef
- 2 tomatoes, diced
- 1 green pepper, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup cheese (cheddar or mozzarella), shredded
- to taste olive oil
- to taste salt
- to taste pepper
- optional Italian seasoning
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the eggplants in half lengthwise and scoop out the flesh.
- Set aside the scooped-out flesh.
- Heat olive oil in a large skillet over medium heat.
- Sauté the onion, garlic, and green pepper until soft, about 5 minutes.
- Add the ground beef and cook until browned.
- Stir in the diced tomatoes and chopped eggplant flesh, season, and let simmer for 5-7 minutes.
- Stuff the eggplant halves with the beef mixture.
- Top each half with shredded cheese.
- Bake for 25-30 minutes until tender and cheese is bubbly.
- Serve hot and enjoy!
Notes
- This recipe can be customized with different vegetables or spices as per your taste.
- You can use different types of cheese based on preference.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed eggplant half
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg