Aromatic Baked Stuffed Eggplant with flavorful Ground Beef Stuffing is a perfect fall comfort dish. Not only are these eggplant boats every nutritionist's dream, they’re also incredibly tasty.
Optional 2-3 ounces mozzarella (or another semi-soft cheese, grated)
Instructions
Cut root ends off eggplants. Peel them completely, or in a striped pattern (see photo). Cut in half lengthwise. Scoop the insides to make eggplant ‘boats,’ however leave ⅓ of the insides (or more), and dice them, for the stuffing mix. Sprinkle boats with salt generously. Leave aside while you make the stuffing.*
Heat oven to 400°F (200°C). In a large pan heat oil over medium (1-2 minutes). Add onion and garlic and sauté while stirring (4-5 minutes). Add ground beef and break it apart with a wooden spatula. When meat changes color (4-5 minutes), add bell pepper, carrot, eggplant insides, parsley, seasonings, and tomato sauce. Simmer and stir (3-4 minutes), then remove off heat.
Carefully squeeze each eggplant boat to get as much fluid out as is possible without ripping the boats apart. Stuff each with approximately ¼ of the stuffing. Place in an oiled baking pan. Top with diced tomatoes and fresh rosemary. Bake 25-30 minutes.*
Take out and sprinkle mozzarella on top. Return to warm, turned-off oven for 5 minutes. Serve alone or with rice.
Notes
Note for step 1: Salt causes eggplant ‘sweating’ the liquid out which helps get rid of eggplant bitterness. For a vegetarian option (or if you prefer a greater veggie to meat ratio) keep more (or all) of eggplant insides for the stuffing mix. During the sweating, eggplant may darken a little bit.Note for step 3: If you have stuffing left over, simply add it to the baking pan. Baking time might be less if your oven is on the hotter side.