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Beef Stuffed Eggplants
From my table to yours, there’s no other way to explain this beautiful beef stuffed eggplant recipe! I guess I could start with low carb, high protein, low fat…but those words don’t describe how incredibly delicious these are.
Beef Stuffed Eggplant
If you’re not a huge fan of eggplant (like me), you will love this beef-stuffed eggplant recipe. Well, I’d like to think so anyway. I figured after having these, I would only ever eat eggplant covered in tomato or something.
It’s kinda funny…over 30 and still learning stuff about myself I never knew. Finger-licking and lip-smacking are good. Sounds cliche I know, but I kinda need it to be! It’s the ultimate truth.
I’m gonna confess something here. None of us are huge eggplant fans. My husband and our three tornados, I mean kids — will generally turn their noses up on eggplant. Poor ol’ eggplants. Stuffing them with meat though? And then pouring a sauce over them? It’s like WOW and KAPOW all in one.
What do I love even more? The eggplants somehow absorb all the tomato juices, and when you bite into them, your mouth fills with so much warm tomato flavors that — for a moment you just close your eyes and savor every bite and mouthful.
Have you ever seen the movie Ratatouille? If not…go get it. Because there’s a scene out of that where Remy sees fireworks.
I saw fireworks. Sprinkle with Parsley and basil…and oh my foodness.
And so versatile…you could enjoy these stuffed eggplants with any of your favorite sides. Rice, potatoes, or just a simple and humble, fresh and crunchy capsicum/bell peppers salad. Which is exactly what we did.
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Beef Stuffed Eggplants
Ingredients
- 2 medium eggplants cut in half horizontally to make 4 halves
- 1 tablespoon salt
- 8 oz lean beef mince
- 1 large onion chopped finely
- 2 cloves garlic minced
- 1 large tomato diced
- 2 tablespoons fresh parsley chopped
- 2 tablespoons fresh basil chopped
- 2 tablespoons breadcrumbs
- 1 tablespoon vegetable stock powder
- 14 oz can of condensed tomato soup or your favorite pasta sauce
- 1 tablespoon breadcrumbs plus extra for garnish
- 1 tablespoon chopped parsley plus extra for garnish
- 1 tablespoon chopped basil plus extra for garnish
Instructions
- Preheat oven 180C | 356F.
- Scoop out the flesh of the eggplants, leaving an inch width of a shell. Sprinkle salt on to the eggplant shells. Set aside.
- Chop eggplant flesh finely. Combine it in a bowl with the beef mince, onion, garlic, tomato, parsley, basil, breadcrumbs and stock powder.
- Wash salt off eggplants, and dry them well.
- Cover base of baking dish with foil.
- Pour 1/2 the can or jar of tomato soup/pasta sauce into tray. Place eggplants into baking dish (meat side up).
- Pour remaining soup/sauce over the tops.
- Sprinkle eggplants with additional breadcrumbs.
- Cover tray with foil and place into oven to cook for 45 minutes.
- After cook time, remove foil off tray and change oven settings to grill/broil eggplants for a further 5 – 10 minutes or until tips are crispy and golden.
- Spoon tomato sauce over eggplants and top with extra herbs before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We have in Syria a very similar dish, called “Tabakh Roho”.
Oh wow! This looks so good! I’ve never been this excited about eggplant before… I’m totally making this soon.
Awesome! I can’t wait to hear how you go!
Sooo delicious! I hate eggplant and even convinced myself ( and my mother) that I was allergic to it. In this dish, the beef is very tasty and flavourful but, that eggplant shell is divine!
Wow me too! I’m so happy you enjoyed this dish! Xx