This eggplant recipe features halved eggplants filled with ground meat, peppers, onion, tomatoes, herbs, and cheese. They make for a very tasty and nutritious dinner.
Cut the eggplants in half and, using a spoon, scoop out pieces of the filling. (Do not scoop out so much that they lose their shape).
Bring the eggplant halves to a boil until very soft, about 10-12 minutes.
Meanwhile, in a medium skillet, put 1 tablespoon of olive oil over medium-high heat.
Season the ground meat with salt and pepper and add to the skillet. Cook until the meat starts to brown and releases its juices, breaking up any lumps with a wooden spoon.
In another skillet, over medium heat, cook the other 2 tablespoons of olive oil and sauté the onion, bell peppers, and garlic.
In a bowl, mix the cooked eggplant, vegetables, cooked ground meat, chopped herbs, 1 cup of cheese, breadcrumbs, and the egg.
Divide the meat and vegetable mixture between the 2 halves of eggplant and fill.
Top with tomatoes and the other 1/4 cup of cheese, season with salt and pepper.
Place on a greased baking sheet (or in a Pyrex) and cook for 50 minutes.
Let cool a bit before eating.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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