Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 336.5
- Total Fat: 15.7 g
- Cholesterol: 65.9 mg
- Sodium: 390.9 mg
- Total Carbs: 24.2 g
- Dietary Fiber: 8.5 g
- Protein: 28.3 g
View full nutritional breakdown of Roasted Eggplant Stuffed with Beef calories by ingredient
Roasted Eggplant Stuffed with Beef
Submitted by: BINGOSMOMIntroduction
This is a terrfic main dish served with a mixed green salad! This is a terrfic main dish served with a mixed green salad!Number of Servings: 4
Ingredients
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2 Eggplants (16 oz each)
2 T extra virgin olive oil
1/2 large onion
1 green bell pepper, chopped
2 cloves garlic
1 lb extra lean ground beef
1 1/2 t dried oregano (or 3 t fresh)
1/2 C tomato sauce
1/2 C (2 oz) grated parmesan cheese
1/4 t salt
1/4 t pepper
Directions
Preheat oven to 400 degrees.
Pierce eggplants in 2 or 3 places and place on baking sheet. Roast, 20 minutes, turning once or twice until tender. When cool enough to handle, halve lengthwise and scoop out pulp, leaving 1/4" to 1/2" shell. Chop pulp and let drain.
Meanwhile, heat 1 t of oil in large skillet over medium heat. Add onion and bell pepper and cook, stirring occasionally for 8 minutes. Add garlic and beef and cook for 5 minutes, or until beef is no longer pink. Still in eggplant pulp, oregano, and tomato sauce. Reduce heat to low, and cook for 15 minutes. Stir in 1/4 cup of cheese, salt and pepper.
Place eggplant shells on baking sheet. Evenly divide beef mixture among the shells. Sprinkle with remaining cheese and drizzle with remaining tablespoon of olive oil. Roast for 15 minutes or until lightly browned on top.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user BINGOSMOM.
Pierce eggplants in 2 or 3 places and place on baking sheet. Roast, 20 minutes, turning once or twice until tender. When cool enough to handle, halve lengthwise and scoop out pulp, leaving 1/4" to 1/2" shell. Chop pulp and let drain.
Meanwhile, heat 1 t of oil in large skillet over medium heat. Add onion and bell pepper and cook, stirring occasionally for 8 minutes. Add garlic and beef and cook for 5 minutes, or until beef is no longer pink. Still in eggplant pulp, oregano, and tomato sauce. Reduce heat to low, and cook for 15 minutes. Stir in 1/4 cup of cheese, salt and pepper.
Place eggplant shells on baking sheet. Evenly divide beef mixture among the shells. Sprinkle with remaining cheese and drizzle with remaining tablespoon of olive oil. Roast for 15 minutes or until lightly browned on top.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user BINGOSMOM.
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Member Ratings For This Recipe
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Incredible!
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Incredible!
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Incredible!
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Incredible!
My husband and I both LOVED this recipe. We had gotten some eggplant from our CSA program, and I wasn't sure what to do with it until I stumbled upon this recipe! I did change it up just a little bit by adding fresh jalepenos to the onion/pepper mix, and some fresh diced tomatoes we had on hand. - 7/17/09
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