Italian stuffed eggplant
Discover the deliciousness of Italian stuffed eggplants with this savory recipe. Juicy eggplants are roasted and filled with a hearty mix of brown rice, ground beef, onions, and garlic, enhanced by rich pasta sauce and crumbled feta cheese. Perfect for a satisfying dinner that's bursting with flavor!
- 09 Jun 2024
- Cook time 40 min
- Prep time 25 min
- 6 Servings
- 8 Ingredients
Italian stuffed eggplant is a delicious and hearty dish that combines the rich flavors of eggplant, ground beef, and pasta sauce, all topped with tangy feta cheese. This recipe is perfect for a comforting family dinner or a special occasion meal.
Ingredients:
Instructions:
- Cut each eggplant in half lengthwise.
- Using a spoon, carefully scoop out the flesh, leaving about 1/2-inch thick shell. Reserve the scooped-out flesh and chop it finely.
- Brush the inside of the eggplant shells with 1 tablespoon of olive oil. Place them on a baking sheet, cut side up, and bake in the preheated oven for about 20 minutes or until they are just tender. Remove from the oven and set aside.
- While the eggplant is baking, cook the brown rice according to the package instructions. Set aside once cooked.
- Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the chopped onion and cook until translucent, about 5-7 minutes.
- Add the minced garlic and cook for another 1-2 minutes, until fragrant.
- Add the ground beef to the skillet and cook until browned, breaking it up into small pieces as it cooks.
- Stir in the chopped eggplant flesh and continue to cook until it is soft and tender, about 5 minutes.
- Stir in the cooked brown rice and pasta sauce, mixing well to combine. Allow the mixture to simmer for a few minutes until heated through. Season with salt and pepper to taste, if desired.
- Spoon the beef and rice mixture into the eggplant shells, pressing down lightly to pack the filling.
- Place the stuffed eggplants back on the baking sheet.
- Sprinkle the stuffed eggplants with crumbled feta cheese.
- Bake in the preheated oven for an additional 15-20 minutes, or until the eggplants are heated through and the feta cheese is melted and slightly golden.
- Remove the stuffed eggplants from the oven and let them cool slightly before serving.
- Enjoy your Italian stuffed eggplants as a delicious and hearty main dish!
Tips:
- Choose eggplants that are firm and have shiny, smooth skin for the best results.
- Cook the brown rice ahead of time and let it cool before mixing with other ingredients.
- To remove some of the bitterness of the eggplant, sprinkle the cut halves with salt and let them sit for about 20 minutes. Rinse and pat dry before proceeding with the recipe.
- For a vegetarian version, replace ground beef with a mix of mushrooms and lentils.
- Use a good quality pasta sauce to enhance the overall flavor of the dish.
- After stuffing the eggplants, place them in a baking dish and cover with foil to prevent the tops from drying out during baking.
Enjoy your flavorful Italian stuffed eggplant! This dish is sure to impress with its well-balanced mix of savory ingredients and the creamy tang of feta cheese. Serve it hot and savor every bite with family and friends.
| Nutrition Facts | |
|---|---|
| Serving Size | 420 grams |
| Energy | |
| Calories 480kcal | 19% |
| Protein | |
| Protein 22g | 15% |
| Carbohydrates | |
| Carbohydrates 50g | 14% |
| Fiber 9g | 22% |
| Sugar 12g | 12% |
| Fat | |
| Fat 27g | 32% |
| Saturated 9g | 31% |
| Cholesterol 70mg | - |
| Vitamins | |
| Vitamin A 45ug | 5% |
| Choline 80mg | 15% |
| Vitamin B1 0.36mg | 30% |
| Vitamin B2 0.39mg | 30% |
| Vitamin B3 10mg | 65% |
| Vitamin B6 0.84mg | 49% |
| Vitamin B9 70ug | 18% |
| Vitamin B12 2.03ug | 85% |
| Vitamin C 8mg | 9% |
| Vitamin E 2.77mg | 18% |
| Vitamin K 18ug | 16% |
| Minerals | |
| Calcium, Ca 120mg | 9% |
| Copper, Cu 0.39mg | 0% |
| Iron, Fe 3.32mg | 30% |
| Magnesium, Mg 100mg | 24% |
| Phosphorus, P 370mg | 30% |
| Potassium, K 1030mg | 30% |
| Selenium, Se 22ug | 42% |
| Sodium, Na 530mg | 35% |
| Zinc, Zn 5mg | 48% |
| Water | |
| Water 320g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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