Beef Stuffed Eggplants

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.

Beef Stuffed Eggplants

Author: Karina

From my table to yours, this beautiful beef stuffed eggplant recipe is low carb, high protein, and incredibly delicious!

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Prep: 7 minutes mins

Cook: 55 minutes mins

Total: 1 hour hr 2 minutes mins

Serves: 4 stuffed eggplants halves

Ingredients

USMetric

• ▢ 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 ½ 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

I use breadcrumbs for these, but you can use almond meal or ground oats if you wish!

Nutrition

Calories: 260kcal | Carbohydrates: 40g | Protein: 18g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 2.546mg | Potassium: 1.489mg | Fiber: 10g | Sugar: 20g | Vitamin A: 1.153IU | Vitamin C: 32mg | Calcium: 77mg | Iron: 3mg

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