- Difficulty: Easy
- Servings: 4
- Nutritional Facts per Serving (1 of 4): Calories 512, Total Fat 35 g, Saturated Fat 13 g, Carbohydrates 24 g, Dietary Fiber 8 g, Sugars 10 g, Protein 28 g, Cholesterol 123 mg, Sodium 949 mg
- Total Time: 1 hour 15 minutes
- Preparation Time: 10 minutes
- Cooking Time: 1 hour 5 minutes
Ingredients
- 1 large eggplant
- 3 tablespoons extra-virgin olive oil, separated
- 1/2 pound ground beef
- Salt and freshly ground black pepper to taste
- 1 onion, finely diced
- 1 red bell pepper, finely diced
- 3 garlic cloves, minced
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh basil leaves, chopped
- 1 1/4 cups grated Pecorino Romano cheese, divided
- 1/4 cup bread crumbs
- 1 egg
- 2 tomatoes, chopped
Instructions
Discover the joy of creating this irresistible stuffed eggplant a simple yet flavorful dish that transforms humble ingredients into a comforting masterpiece. Perfect for family dinners, it's ready in just over an hour!
- Preheat your oven to 350F (175C).
- Halve the eggplant lengthwise and carefully scoop out the flesh, leaving enough around the edges to hold its shape. Boil the flesh until soft, about 10-12 minutes.
- Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Season ground beef with salt and pepper, cook until browned and moisture evaporates. Drain fat, cool slightly, and chop finely.
- In another skillet, heat remaining 2 tablespoons olive oil. Saut onion, red pepper, and garlic until tender and fragrant.
- In a bowl, mix cooked eggplant, sauted veggies, beef, herbs, 1 cup Pecorino Romano, bread crumbs, and egg until well combined.
- Stuff eggplant shells evenly with the flavorful filling.
- Top with chopped tomatoes, remaining 1/4 cup cheese, salt, and pepper. Place on a greased baking tray.
- Bake for 50 minutes until golden and bubbly. Cool slightly, slice, and serve warm your kitchen will smell amazing!
Tip: Garnish with extra fresh herbs for a burst of color and flavor that will have everyone reaching for seconds.
