Roasted Eggplant Stuffed with Beef


3.9 of 5 (14)
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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
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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


    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


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.


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Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    This was excellent! I added jalepeno peppers for a little more spice. This will be a favorite for a long time. - 7/21/09

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  • I don't know why everyone is saying its good. It does not have any flavor at all and I already used home grown vegetables. Not a keeper for me. Thanks for sharing it anyway. - 9/23/12

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  • I am not an eggplant fan so for me to like the meal meant a lot ;) We didn't eat the shell and my pulp was not very soft so I ended up pureeing the eggplant and sauce before adding it. - 9/7/12

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  • I have never cooked eggplant before, so thought I would try it. The filling was good, but not sure about the skin on the eggplant. It was hard to cut, so peeled off what I could. Maybe it needed to cook longer. Will experiment with it again. - 5/3/12

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  • This was so delicious and I will make it again!!!! - 4/8/12

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  • Super yummy! The only challenge I had was my TMJ acting up so it was hard to chew the "shell". Didn't want to let all the yummy eggplant go to waste! (It wasn't undercooked, just the skin was chewy) - 1/5/12

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  • My family Loves this dish, even my anti-veggie picky eaters! - 9/26/11

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  • I thought it was ok but my boyfriend loves it! :) - 9/13/11

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  • I would make this again. Tastes great but a little bit time consuming to make. - 7/26/11

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  • Wish I could have found out how wonderful this would have been. My glass shattered in the oven with the eggplant in it. Will try to make it again on another day.. Using a metal baking dish next time though. - 5/25/11

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  • 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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  • This was very good! However, I used ground turkey. - 10/14/08

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