Description
Explore the delightful flavors of stuffed eggplant boats filled with ground beef, tomatoes, and topped with melty mozzarella cheese. A perfect dish for any occasion.
Ingredients
Scale
- 4 eggplants
- 1 lb ground beef
- 2 cups mozzarella cheese
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes
- Salt and pepper to taste
- Olive oil
- Fresh basil for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the eggplants in half lengthwise and scoop out some of the flesh.
- Heat olive oil in a skillet over medium heat and sauté diced onion and minced garlic.
- Add the ground beef, cooking until golden brown, about 5-7 minutes.
- Stir in diced tomatoes and reserved eggplant flesh; season with salt and pepper.
- Spoon the mixture into the eggplant boats and top with mozzarella cheese.
- Place the filled eggplants in a baking dish and bake for 25-30 minutes.
- Remove from oven and let cool; garnish with fresh basil before serving.
Notes
Make-ahead tips: Prepare the filling a day in advance. You can easily substitute the ground beef for lentils or use different cheese options.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed eggplant half
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: stuffed eggplant, healthy recipes, Mediterranean dishes, beef recipes, vegetable boats