Table of Contents
- Key Takeaways
- Why This Easy Recipe Is a Must-Try
- My Cozy Inspiration for This Comforting Classic
- Simple Ingredients That Pack Bold Flavor
- How to Make This Ground Beef Eggplant Dish Stand Out
- Easy Recipe Variations for Every Preference
- Final Thoughts from Betty Cooks
- Notes & Tips
Key Takeaways
This stuffed eggplant is an easy recipe that brings together juicy ground beef, warm spices, and gooey cheese in a roasted eggplant shell. It’s satisfying enough for dinner recipes, adaptable for different diets, and ideal for anyone who loves quick and delicious meals that feel gourmet.
Why This Easy Recipe Is a Must-Try
At Betty Cooks, we love meals that are flavorful yet simple to prepare. This easy recipe is one of those reliable favorites you’ll want to keep on repeat. It’s perfect for busy nights when you want something hearty, wholesome, and satisfying, but without spending hours in the kitchen. The combination of savory beef, tender eggplant, and fresh herbs makes every bite pop with Mediterranean flavor.
My Cozy Inspiration for This Comforting Classic
This dish was born from my love for Mediterranean-style comfort food that doesn’t require too many complicated steps. On a cool evening, I was craving something warm and filling, but still light and veggie-forward. That’s how this stuffed eggplant came to life. I wanted to create an easy recipe that delivered the nostalgic feel of a baked casserole while still being healthy and vibrant.
Simple Ingredients That Pack Bold Flavor
What makes this easy recipe so special is how a few simple ingredients come together in harmony. The ground beef is cooked with onion, garlic, and spices like cumin, paprika, and cinnamon for a rich, warm base. The roasted eggplant offers a silky texture, while fresh parsley and mint give it a garden-fresh twist. Cheese lovers will rejoice over the golden topping of mozzarella and Parmesan.
How to Make This Ground Beef Eggplant Dish Stand Out
If you’re exploring new dinner recipes or looking for an impressive dish for guests, this one checks all the boxes. It looks elegant, tastes amazing, and smells divine coming out of the oven. Plus, it’s a perfect way to use up extra eggplants from the garden. For an even healthier spin, try using lean turkey or go vegetarian with a mix of lentils and mushrooms. No matter how you serve it, this easy recipe is sure to become a household staple.
Easy Recipe Variations for Every Preference
Want to tailor this recipe to your dietary needs? Swap ground beef for ground chicken or a meat substitute. Skip the cheese or opt for dairy-free alternatives to make it completely plant-based. You can even turn this into a full casserole dish by dicing the eggplant and baking it in a baking dish with the filling. It’s one of those recipes for dinner that adapts to your taste, fridge, and lifestyle.
Final Thoughts from Betty Cooks
At Betty Cooks, we believe in recipes that bring joy to your kitchen without the fuss. This stuffed eggplant is a delicious example of how food can be nourishing, comforting, and uncomplicated all at once. Whether you’re trying easy recipes ninja creami style or whipping up something for a weeknight meal, this recipe delivers on taste and ease. And if you’re on the hunt for chicken stirfry easy recipe alternatives or cheesey potatoes easy recipe ideas, this one’s a great break from the ordinary.
Notes & Tips
Want a little extra crunch? Add some toasted breadcrumbs on top before baking. To save time, roast the eggplant halves ahead of time and refrigerate them until you’re ready to assemble. Don’t forget to garnish with extra parsley or a drizzle of tahini for a gourmet touch.
Stuffed Eggplant with Ground Beef and Herbs – Easy Recipes Favorite
Ingredients
- 2 medium eggplants, halved lengthwise
- Olive oil, for brushing
- Salt and pepper, to taste
- 1 lb ground beef
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cinnamon
- 1/4 tsp crushed red pepper flakes (optional)
- 1/2 cup tomato sauce
- 1/4 cup chopped parsley
- 1/4 cup chopped mint
- 1/2 cup grated mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat oven to 400°F. Score the eggplant flesh and brush with olive oil. Season with salt and pepper.
- Place eggplants cut-side down on a baking sheet. Roast for 30 minutes or until tender.
- Scoop out the flesh, leaving about 1/2-inch border. Chop the scooped flesh and set aside.
- In a skillet, heat some olive oil over medium heat. Add onion and garlic; sauté until softened.
- Add ground beef, cumin, paprika, cinnamon, and red pepper flakes. Cook until beef is browned.
- Stir in chopped eggplant flesh and tomato sauce. Cook for 5 minutes. Stir in parsley and mint.
- Spoon the filling into the eggplant shells. Top with mozzarella and Parmesan cheese.
- Bake for 10-12 minutes or until cheese is melted and bubbly. Serve hot.
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