Beef Stuffed Eggplants
Weight Watchers: 6pp From my table to yours, there's no other way to explain this beautiful beef stuffed eggplant recipe. Incredibly delicious and a recipe that the whole family enjoys!
Servings: 4 stuffed eggplants halves
Calories: 274kcal
Ingredients
- 2 eggplants, cut in half horizontally (to make 4 halves)
- 1 tablespoon salt
- 500 g (8 oz) lean beef mince
- 1 large onion, chopped finely
- 2 cloves garlic, minced
- 1 tomato, diced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 2 tablespoons breadcrumbs
- 1 tablespoon vegetable stock powder
- 1 can 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
I use breadcrumbs for these, but you can use almond meal or ground oats if you wish!
Nutrition
Calories: 274kcal | Carbohydrates: 24g | Protein: 30g | Fat: 7g | Fiber: 9g