Stuffed Eggplant with Ground Beef and Herbs – Easy Recipes Favorite
This stuffed eggplant is a hearty, flavorful dish packed with herbs, ground beef, and cheesy goodness.
Servings: 4 servings
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.