Roasted Eggplant Stuffed With Beef Recipes

MOM'S STUFFED EGGPLANT

Steps:

• Preheat oven to 350 degrees F.
• Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until very soft, about 10 to 12 minutes.
• Meanwhile, in a medium saute pan heat 1 tablespoon olive oil over medium heat. Season the beef with salt and pepper. Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly. Drain the beef, removing the extra, unnecessary fat. Let cool briefly and chop the cooked beef so that there are no large chunks of meat. In another medium saute pan over medium heat add the remaining 2 tablespoons olive oil and saute the onions, peppers and garlic together.
• In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, bread crumbs, and the egg.
• Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.
• Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 50 minutes in preheated oven. Let cool briefly, slice widthwise and serve.

BAKED EGGPLANT WITH GROUND BEEF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Put bread crumbs in a bowl with enough water to cover; set aside to soak.
• Heat vegetable oil in a large skillet. Cook and stir ground beef, onion, and garlic in hot oil until the beef is completely browned and no large chunks remain, 7 to 10 minutes.
• Stir eggplant into ground beef mixture; cook and stir until eggplant is tender, about 5 minutes. Remove skillet from heat and set aside to allow mixture to cool.
• Drain excess water from bread crumbs and dump into a large bowl; add ground beef mixture, half the tomatoes, rice, Italian cheese blend, egg, and basil. Stir the mixture until ingredients are evenly mixed, adding more liquid from the tomatoes if too dry; season with salt and pepper. Fill the eggplant shells with the mixture and put into a large baking dish. Top with remaining tomatoes and cover dish with aluminum foil.
• Bake in preheated oven for 20 minutes, remove foil, and continue baking until beginning to brown around the edges, about 10 minutes more.

STUFFED EGGPLANT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Season shells with salt and pepper, and coat with some olive oil; set aside.
• Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute sausage and garlic until sausage is evenly brown. Stir in the reserved chopped eggplant. Season with parsley, salt and pepper. Pour in wine, and cook 5 minutes. Mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.
• Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.

ROASTED EGGPLANT STUFFED WITH BEEF

Steps:

• Preheat oven to 400.
• Pierce eggplants in 2 or 3 places and place on baking sheet.
• Roast for 20 minutes or until tender, turning once or twice.
• When cool enough to handle, halve lengthwise an scoop out the pulp, leaving a 1/2 to 1/4 inch shell.
• Set shells aside. Chop pulp and let drain in a colander in the sink.
• Heat 1 tablespoon oil in large skillet over medium heat.
• Add onion and bell pepper, cook for 8 minutes or until tender, stirring occasionally.
• Add garlic and beef, stirring to crumble the beef, for 5 minutes or until no longer pink.
• Stir in eggplant pulp, oregano, and tomato sauce.
• Reduce heat to low and cook, stirring occasionally, for 15 minutes or until thick.
• Stir in 1/4 cup cheese, salt, and black pepper.
• Place the eggplant shells on a baking sheet and evenly divide the beef mixture among them.
• Sprinkle with the remaining 1/4 cup cheese and drizzle with the remaining 1 tablespoon oil.
• Roast for 15 minutes or until lightly browned on top.

CHEESY STUFFED EGGPLANT RECIPE BY TASTY

Steps:

• Roast the eggplant: Preheat the oven to 400°F (200°C). Line a large baking sheet with foil.
• Cut the eggplants in half lengthwise and place on the prepared baking sheet cut-side up. Drizzle with the olive oil and season with the salt and pepper.
• Roast the eggplant for 30-40 minutes, until tender.
• Meanwhile, make the farro risotto: Heat the olive oil in a medium saucepan over medium heat. Add the onion and sauté until translucent, about 8 minutes. Add the garlic and thyme and cook, stirring, for 2 minutes, until soft. Add the mushrooms and cook until soft, about 3 minutes. Stir in the farro, allowing the oil to coat each grain, and cook for 1 minute, until grains are lightly toasted.
• Pour in white wine and stir until it evaporates completely, 1 minute. Add 1 cup of the vegetable stock at a time and cook until the liquid begins to reduce before adding more, stirring occasionally, about 30 minutes total. The farro should be cooked through and creamy.
• Turn off the heat and stir in the butter, Parmesan, salt, and pepper until melted and well combined.
• Gently fold in the sweet peas and cherry tomatoes, then the parsley.
• Remove the eggplant from the oven and turn the broiler on high. Scoop out ¼ cup of flesh from each half and discard.
• Fill the eggplant halves with the farro risotto, dividing evenly. Sprinkle with the Parmesan cheese, then lay 2-3 slices of fresh mozzarella cheese on top. Drizzle with a bit of olive oil and sprinkle with salt and pepper.
• Broil the eggplant for 7-10 minutes, until the mozzarella is golden brown. Garnish with the parsley and serve warm.
• Enjoy!

YUMMY STUFFED EGGPLANT WITH MEAT AND RICE

Steps:

• Cut the stem ends from the eggplants.
• Halve the eggplants lengthwise.
• Peel if desired; if the eggplant is fresh, there is no need to peel it.
• Use a spoon to scoop out the centers, leaving boat-shaped shells.
• Keep the flesh you scooped out to add to the stuffing.
• Sprinkle the shells with salt.
• Put them in a colander upside down and leave to drain for 1/2 hour.
• Preheat oven to 425 degrees C.
• Prepare the stuffing: Add the rice to 3 cups boiling salted water and boil for 10 minutes until not quite tender.
• Rinse under cold running water and drain well.
• Heat 1 tablespoon of the oil in a frying pan, add the onion and cook over low heat until soft but not brown.
• Leave to cool.
• Mix with the beef, parsley, cumin, turmeric and almonds.
• Chop the flesh removed from the eggplant.
• Heat 2 tablespoons oil, add the chopped eggplant and sprinkle with salt.
• Saute over medium-low heat, stirring often, until tender, about 10 minutes.
• Leave to cool and mix with the stuffing.
• Taste for seasoning; if you prefer not to taste a mixture that contains raw beef, broil or microwave a teaspoon of the mixture and taste it for seasoning.
• Rinse the eggplant shells, pat them dry and put them in a baking dish.
• Fill them with the stuffing.
• Mix the tomato paste with 1/4 cup water and spoon the mixture over the eggplant.
• Add enough water to the dish to cover the eggplant by one third.
• Add the garlic to the dish.
• Spoon 1 tablespoon oil over the eggplant.
• Cover and bake 15 minutes.
• Reduce the heat to 350 F and continue baking, covered, 15 more minutes.
• Uncover and bake, basting occasionally, 30 minutes or until the eggplant is very tender.