Stuffed vegetable
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 Tomatos3 Baby eggplants3 Garlic cloves1 Lrg onion chopped1.5 lbs ground beef3 Tbsp olive oil (any oil for cooking is fine)
Coarsely chop a large onion and mix well with chopped beef, season with salt and pepper. Heat 1 Tbsp of oil in a deep pan and sauté the meat mixing frequently (in order for the meat not to clump up in to big chinks) in a different pan add 1-2 Tbsp of oil and place whole baby eggplants to sauté under cover, turning occasionally when the side that was down is softening up (the goal is to get the baby eggplant soft in order to make room for meat stuffing).
Mean while cut the top of the tomatoes off and carefully scoop out the inside of the tomato leaving it hollow, (try not to puncture through the sides) reserve the center of the tomatoes, it will serve as a sauce.
If the sauce from the scooped out center of the tomato has large chunks in it, cut it up to small pieces, season it with salt, pepper, garlic and reserve for later. As the copped meat is almost cooked (10-15 minutes) squeeze a garlic clove and mix well.
Once the meat is cooked fill the tomatoes with it and cover with the top that was cut off in the beginning of the prep. Cut down the middle of the cooked baby eggplant, it should be softer and will have room to fill it with the meat.
Return all the stuffed vegetables in to the deep pan, if any meat is left over after all the vegetables are stuffed it can be just placed on a side of the pan. Pour the tomato sauce over all the vegetables and cook for about 30 minutes uncovered. As the meat is already cooked, cooking time can be even shorter, or the vegetables can be placed in the oven. The dish is done when about 50% of the sauce is reduced. Serve with some of the sauce poured over the vegetable.
Serving Size: makes 6 stuffed vegetables
Number of Servings: 6
Recipe submitted by SparkPeople user ANUTAB.
Mean while cut the top of the tomatoes off and carefully scoop out the inside of the tomato leaving it hollow, (try not to puncture through the sides) reserve the center of the tomatoes, it will serve as a sauce.
If the sauce from the scooped out center of the tomato has large chunks in it, cut it up to small pieces, season it with salt, pepper, garlic and reserve for later. As the copped meat is almost cooked (10-15 minutes) squeeze a garlic clove and mix well.
Once the meat is cooked fill the tomatoes with it and cover with the top that was cut off in the beginning of the prep. Cut down the middle of the cooked baby eggplant, it should be softer and will have room to fill it with the meat.
Return all the stuffed vegetables in to the deep pan, if any meat is left over after all the vegetables are stuffed it can be just placed on a side of the pan. Pour the tomato sauce over all the vegetables and cook for about 30 minutes uncovered. As the meat is already cooked, cooking time can be even shorter, or the vegetables can be placed in the oven. The dish is done when about 50% of the sauce is reduced. Serve with some of the sauce poured over the vegetable.
Serving Size: makes 6 stuffed vegetables
Number of Servings: 6
Recipe submitted by SparkPeople user ANUTAB.
Nutritional Info Amount Per Serving
- Calories: 472.1
- Total Fat: 37.4 g
- Cholesterol: 96.4 mg
- Sodium: 85.6 mg
- Total Carbs: 9.7 g
- Dietary Fiber: 5.0 g
- Protein: 19.7 g
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