Stuffed Eggplant with Ground Beef
Igor Gjozinski
Jul 09, 2025
Updated on
Jul 30, 2025
Public
Classification
Category:
Main Dish
Cuisine:
Mediterranean
Difficulty:
Medium
Servings:
3
Total Weight:
1247g
Time Breakdown
Preparation
15m
Cooking
50m
Total Time
1h 5m
Nutrition
401
Calories
34.2 g
Protein
19.7 g
Carbs
21.2 g
Fat
Sugar:
189.4 g
Fiber:
4.2 g
Saturated Fat:
9.1 g
Unsaturated Fat:
7.2 g
Trans Fat:
0 g
Cholesterol:
89 mg
Sodium:
916.9 mg
Calcium:
24.1 mg
Iron:
0.7mg
Potassium:
557.9mg
Salt:
0g
Ingredients
eggplant
600
Gram
144.6
6.1g
34.2g
1.1g
Onion
100
Gram
45.0
1.0g
11.0g
0.0g
Red Bell Pepper
50
Gram
14.0
0.5g
3.3g
0.1g
Garlic
5
Gram
7.5
0.3g
1.7g
0.0g
Ground Beef
300
Gram
744.0
77.1g
0.0g
46.1g
Parmesan cheese
30
Gram
119.4
9.9g
0.0g
8.7g
Salt
4
Gram
0.0
0.0g
0.0g
0.0g
Dry Hot Red Paprika flakes
4
Gram
12.5
0.5g
2.2g
0.7g
Tomato
100
Gram
18.0
0.9g
3.9g
0.2g
Sweet Ground Red Paprika (spice)
4
Gram
11.5
0.6g
2.5g
0.3g
Parsley
20
Gram
7.2
0.6g
0.0g
0.2g
Caw White Cheese
30
Gram
78.3
5.1g
0.3g
6.3g
Cooking Instructions
1. Prepare the Eggplants:
Slice the eggplants in half lengthwise.
Scoop out most of the flesh, leaving a ~1 cm border to form "boats". Salt the inside, let them sit for 20 minutes, then pat dry.
After 20 min. drizzle the ”boats" with olive oil and put them in the oven on 180 C for 15 min.
Dice the scooped-out eggplant flesh and set aside.
2. Cook the Filling:
Heat olive oil in a skillet over medium heat.
Add chopped onion and diced bell pepper. Sauté for 5–7 minutes. Add 1 minced clove of garlic and saute for 1 min. more.
Add the diced eggplant flesh and cook for another 5 minutes.
Stir in ground beef and cook until browned. With the fork crush the meat .
Add soy sauce, diced tomato , ground sweet paprika, hot paprika flakes,salt, and pepper.
Let simmer for 10 minutes, stirring occasionally.
Remove from heat and mix in chopped parsley and crushed white cheese.
3. Assemble & Bake:
Preheat oven to 190°C (375°F).
Fill each eggplant boat with the beef mixture.
Place in a baking dish and top each with grated parmesan.
Bake for 25 - 30 minutes until eggplants are soft and tops are golden brown.
4. Serve warm with extra parsley if desired.
Stuffed Eggplant with Ground Beef
Created on July 09, 2025
Total Time:
1h 5m
Servings: 3
Difficulty: Medium
Category: Main Dish
Cuisine: Mediterranean
Nutrition Facts (per serving)
| Calories: 401 | Protein: 34.2g | Carbs: 19.7g | Fat: 21.2g |
Ingredients
- 600 Gram eggplant
- 100 Gram Onion
- 50 Gram Red Bell Pepper
- 5 Gram Garlic
- 300 Gram Ground Beef
- 30 Gram Parmesan cheese
- 4 Gram Salt
- 4 Gram Dry Hot Red Paprika flakes
- 100 Gram Tomato
- 4 Gram Sweet Ground Red Paprika (spice)
- 20 Gram Parsley
- 30 Gram Caw White Cheese
Instructions
1. Prepare the Eggplants:
Slice the eggplants in half lengthwise.
Scoop out most of the flesh, leaving a ~1 cm border to form "boats". Salt the inside, let them sit for 20 minutes, then pat dry.
After 20 min. drizzle the ”boats" with olive oil and put them in the oven on 180 C for 15 min.
Dice the scooped-out eggplant flesh and set aside.
2. Cook the Filling:
Heat olive oil in a skillet over medium heat.
Add chopped onion and diced bell pepper. Sauté for 5–7 minutes. Add 1 minced clove of garlic and saute for 1 min. more.
Add the diced eggplant flesh and cook for another 5 minutes.
Stir in ground beef and cook until browned. With the fork crush the meat .
Add soy sauce, diced tomato , ground sweet paprika, hot paprika flakes,salt, and pepper.
Let simmer for 10 minutes, stirring occasionally.
Remove from heat and mix in chopped parsley and crushed white cheese.
3. Assemble & Bake:
Preheat oven to 190°C (375°F).
Fill each eggplant boat with the beef mixture.
Place in a baking dish and top each with grated parmesan.
Bake for 25 - 30 minutes until eggplants are soft and tops are golden brown.
4. Serve warm with extra parsley if desired.