Baked Eggplant Stuffed with Meat
Roasted eggplant boats filled with ground beef and tomato, topped with melted, golden cheese. A homestyle classic that always wins.
- Total
- 80 min
- Prep
- 25 min
- Servings
- 4
- Difficulty
- Medium
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Ingredients
Serves 4
- eggplant2
- ground beef14 oz
- onion1
- garlic clove2
- crushed tomato8.75 oz
- grated cheese3.5 oz
- oregano1 tsp
- olive oil4 tbsp
- salt1 pinch
- black pepper1 pinch
Method
- 1
Preheat the oven to 200 °C (400 °F). Halve the eggplants lengthwise, score the flesh in a crosshatch without cutting through the skin, salt and drizzle with 2 tablespoons of olive oil.
- 2
Roast the eggplants cut side down on a tray for 25-30 minutes, until the flesh is tender.
- 3
Scoop out the flesh with a spoon leaving a half-centimeter border, and chop it.
- 4
Sauté the chopped onion and garlic in the remaining olive oil for 8 minutes.
- 5
Add the ground beef, season, and cook until browned. Add the chopped eggplant flesh, crushed tomatoes and oregano and cook for 10 minutes.
- 6
Fill the eggplant boats with the mixture and top with grated cheese.
- 7
Broil at 220 °C (425 °F) for about 10 minutes, until the cheese is golden. Serve hot.
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