Description

Tender roasted eggplant halves filled with savory ground beef, tomatoes, and herbs, topped with melty cheese and golden-baked onion slices—an irresistible Mediterranean-inspired main dish.

Ingredients

Units Scale

3 medium eggplants
2 tbsp olive oil
Salt and pepper to taste
1 lb ground beef
1 small onion, finely diced
2 cloves garlic, minced
1/2 cup diced tomatoes (canned or fresh)
2 tbsp tomato paste
1/2 tsp ground cumin
1/2 tsp paprika
1/4 tsp cinnamon
Salt and pepper to taste
1/4 cup chopped fresh parsley
1/2 small onion, thinly sliced (for topping)
1 cup shredded mozzarella or kasseri cheese
Fresh parsley for garnish

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Instructions

Preheat oven to 400°F (200°C). Cut eggplants in half lengthwise and scoop out flesh, leaving 1/2-inch shells. Chop the flesh and set aside.
Brush eggplant shells with olive oil, season with salt and pepper, and place cut-side up on a baking sheet. Roast for 20 minutes.
While eggplants roast, heat 1 tbsp olive oil in a skillet over medium heat. Sauté the diced onion and garlic until fragrant.
Add ground beef and cook until browned.
Stir in the chopped eggplant flesh, diced tomatoes, tomato paste, cumin, paprika, cinnamon, salt, and pepper. Simmer for 10–12 minutes.
Stir in the chopped fresh parsley.
Remove eggplant shells from the oven and fill with the beef mixture.
Top with shredded cheese and thinly sliced onion.
Return to oven and bake for 15–20 minutes, until the cheese is melted and bubbly.
Garnish with fresh parsley and serve warm.

Notes

You can substitute ground beef with ground lamb or turkey for a variation.
For a spicier version, add a pinch of chili flakes.
Use kasseri cheese for a more authentic Mediterranean flavor.

Nutrition

Serving Size: 1 stuffed eggplant half
Calories: 320
Sugar: 6g
Sodium: 480mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 5g
Protein: 18g
Cholesterol: 55mg