Description
Mediterranean Stuffed Eggplants offer a delightful blend of heartiness and freshness, ideal for those who appreciate a filling yet healthy meal. This dish perfectly encapsulates the rustic charm and flavor of Mediterranean cuisine with its robust blend of beef (or mushrooms for a vegetarian twist), aromatic herbs, and the natural sweetness of roasted eggplants.
Ingredients
2 large eggplants
2 tablespoons extra-virgin olive oil, divided
250g ground beef (Use mushrooms for a vegetarian option)
1 onion, small diced
1 red pepper, diced
2 cloves garlic, minced
¼ cup grated Parmesan
1 can of chopped/diced tomatoes (411g)
1 cup shredded mozzarella
Salt and freshly ground black face=”roboto” black
2 tbsp chopped basil or parsley
¼ tsp of Italian seasoning (optional)
Instructions
Preheat oven to 170°C (338°F).
Cut the eggplants in half lengthwise and season with salt, black pepper, and 1 tbsp of olive oil.
Roast for about 20-30 minutes depending on the size.
Heat the remaining tablespoon of olive oil in a sauté pan over medium heat.
Sauté the onion, red pepper, and garlic for 2 minutes.
Add the ground beef and cook until it begins to brown slightly.
Stir in the tomatoes and herbs, season with salt, pepper, and Italian seasoning, and simmer until the sauce thickens.
Spoon the mixture into the roasted eggplant halves, top with mozzarella, and grill until the cheese is melted.
Serve hot.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 350