Description
Stuffed eggplants filled with a savory mixture of ground meat and vegetables.
Ingredients
Scale
- 2 large eggplants
- 250g ground beef or ground turkey
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 tomatoes, chopped
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Olive oil for cooking
- Grated cheese for topping (optional)
Instructions
- Preheat the oven to 180°C (350°F).
- Cut the eggplants in half lengthwise and scoop out the insides, leaving about a half-inch border. Set the eggplant flesh aside.
- Heat olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing until translucent.
- Add the ground beef (or turkey) to the skillet, stirring until browned. Drain excess fat if necessary.
- Chop the reserved eggplant flesh and add it to the skillet along with the diced bell pepper and chopped tomatoes. Cook for about 5-7 minutes until the vegetables are softened.
- Stir in the paprika, oregano, salt, and pepper. Mix well and remove from heat.
- Stuff the eggplant halves with the meat and vegetable mixture, packing it in tightly.
- Place the stuffed eggplants in a baking dish. If desired, sprinkle with grated cheese.
- Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes until golden brown.
- Serve warm and enjoy your delicious stuffed eggplants.
Notes
- Feel free to customize the filling with other vegetables.
- This dish can be made ahead of time and reheated before serving.
- Prep Time: 20
- Cook Time: 40
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed eggplant half
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg
Keywords: stuffed eggplants, vegetarian, ground beef, Mediterranean, healthy