Roasted Eggplant Stuffed With Beef

Recipe by WendyMaq
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400.
  • Pierce eggplants in 2 or 3 places and place on baking sheet.
  • Roast for 20 minutes or until tender, turning once or twice.
  • When cool enough to handle, halve lengthwise an scoop out the pulp, leaving a 1/2 to 1/4 inch shell.
  • Set shells aside. Chop pulp and let drain in a colander in the sink.
  • Heat 1 tablespoon oil in large skillet over medium heat.
  • Add onion and bell pepper, cook for 8 minutes or until tender, stirring occasionally.
  • Add garlic and beef, stirring to crumble the beef, for 5 minutes or until no longer pink.
  • Stir in eggplant pulp, oregano, and tomato sauce.
  • Reduce heat to low and cook, stirring occasionally, for 15 minutes or until thick.
  • Stir in 1/4 cup cheese, salt, and black pepper.
  • Place the eggplant shells on a baking sheet and evenly divide the beef mixture among them.
  • Sprinkle with the remaining 1/4 cup cheese and drizzle with the remaining 1 tablespoon oil.
  • Roast for 15 minutes or until lightly browned on top.
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