Stuffed Eggplant Casserole
 
Prep time
Cook time
Total time
 
This dish is a refreshing way to prepare eggplant. Earthy eggplant is filled with browned ground beef and baked in a zesty tomato sauce. Light and full of flavor.
Recipe type: Beef and Lamb Dinners
Serves: 10 eggplants
Ingredients
  • 10 small Italian eggplants
  • 4 TB. extra-virgin olive oil
  • 1 lb. ground beef
  • 1 large yellow onion, finely chopped
  • [1/2] cup pine nuts
  • 2 tsp. salt
  • 1 tsp. ground black pepper
  • 1 tsp. seven spices
  • 1 (16-oz.) can tomato sauce
  • 1 cup water
  • [1/2] tsp. garlic powder
  • [1/2] tsp. onion powder
  • [1/2] tsp. dried oregano
Instructions
  1. Preheat the oven to 425ºF.
  2. Trim off top and peel off some skin from each eggplant. Place eggplants on a baking sheet, drizzle outsides with 2 tablespoons extra-virgin olive oil, bake for 20 minutes. Set aside.
  3. In a large skillet over medium heat, brown beef for 5 minutes, breaking up chunks with a wooden spoon.
  4. Add yellow onion, pine nuts, remaining 2 tablespoons extra-virgin olive oil, 1 teaspoon salt, [1/2] teaspoon black pepper, and seven spices, and cook for 5 minutes.
  5. In a 2-quart pot over medium heat, combine tomato sauce, water, remaining 1 teaspoon salt, remaining [1/2] teaspoon black pepper, garlic powder, onion powder, and oregano, and simmer for 10 minutes.
  6. Cut a 1[1/2]-inch slit in the side of each eggplant, creating a pocket. Stuff pockets with about 3 tablespoons beef mixture.
  7. Place stuffed eggplants in a casserole dish, gently pour tomato sauce over eggplants, and bake for 30 minutes.
  8. Serve warm with a side of brown rice.
Notes
Mediterranean Morsel
You can prepare several parts of this dish ahead of time so you can pull it all together quickly right before dinner. For example, you can bake the eggplant, cook the filling, and make the tomato sauce in advance and assemble and bake when you're ready.
Nutrition Information
Serving size: 2 eggplants Calories: 600 Fat: 33g Saturated fat: 7g Carbohydrates: 61g Sodium: 1,262mg Fiber: 33g Protein: 28g Cholesterol: 53mg

 

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