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Stuffed Eggplant

A delightful dish featuring tender eggplant shells filled with a flavorful blend of meat, rice, and tomatoes, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large eggplants
  • 1 cup cooked rice (about 180g)
  • 1 cup ground meat (beef or turkey, about 225g)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can diced tomatoes (14.5 ounces or 410g)
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • Salt and pepper to taste
  • Olive oil for cooking and drizzling
  • Grated cheese (optional) for topping

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cut the eggplants in half lengthwise and scoop out the flesh, leaving about a 1/4-inch shell.
  3. In a skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onions are translucent.
  4. Add the ground meat to the skillet. Cook it until it’s browned, breaking it apart with a spatula as it cooks.
  5. Stir in the diced tomatoes, cooked rice, scooped-out eggplant flesh, oregano, basil, salt, and pepper. Continue to cook for about 5 minutes, stirring occasionally.
  6. Stuff the eggplant shells with the hearty mixture and place them in a baking dish.
  7. Drizzle a little olive oil over the stuffed eggplants and top with grated cheese if you like.
  8. Bake in the preheated oven for about 30-35 minutes, or until the eggplants are tender.
  9. Serve hot and enjoy this comforting dish!

Notes

Customize the filling with other vegetables like bell peppers or zucchini. You can also make it vegetarian by swapping ground meat with lentils. Leftovers can be stored in an airtight container for up to 3 days.