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Beef Stuffed Eggplants

Hearty baked eggplant halves filled with seasoned beef and tomatoes for a comforting family meal.
Prep Time7 minutes
Cook Time55 minutes
Total Time1 hour 2 minutes
Servings: 4 servings

Ingredients

  • 2 medium eggplants cut in half horizontally to make 4 halves
  • 1 tablespoon salt for sprinkling and drawing out moisture
  • 8 oz lean beef mince
  • 1 large onion chopped finely
  • 2 cloves garlic minced
  • 1 large tomato diced
  • 2 tablespoons fresh parsley chopped
  • 2 tablespoons fresh basil chopped
  • 2 tablespoons breadcrumbs for mixing into filling
  • 1 tablespoon vegetable stock powder
  • 14 oz condensed tomato soup or pasta sauce use your favorite
  • 1 tablespoon breadcrumbs plus extra for garnish
  • 1 tablespoon parsley chopped, plus extra for garnish
  • 1 tablespoon basil chopped, plus extra for garnish

Instructions

  • Preheat the oven to 180°C (356°F).
  • Halve the eggplants horizontally to make 4 halves and scoop out the flesh, leaving about a 1-inch shell all around; sprinkle the shells with 1 tablespoon salt and set them aside to draw out moisture.
  • Rinse the scooped eggplant shells to remove excess salt, then pat them dry with paper towels.
  • Chop the reserved eggplant flesh finely and transfer to a mixing bowl with the beef mince, chopped onion, minced garlic, diced tomato, 2 tbsp parsley, 2 tbsp basil, 2 tbsp breadcrumbs, and 1 tbsp vegetable stock powder. Mix until combined.
  • Line the base of a baking dish with foil and pour half of the 14 oz can of tomato soup or pasta sauce into the dish.
  • Place the eggplant shells scoop-side up in the baking dish and evenly fill each shell with the beef mixture.
  • Pour the remaining tomato soup/sauce over the stuffed eggplants, then sprinkle the tops with 1 tablespoon breadcrumbs.
  • Cover the dish with foil and bake in the preheated oven for 45 minutes.
  • Remove the foil and switch the oven to grill/broil; cook for an additional 5–10 minutes until the tops are golden and slightly crisp.
  • Spoon any sauce from the dish over the eggplants and sprinkle with the remaining 1 tbsp chopped parsley and 1 tbsp chopped basil before serving.

Equipment

  • Oven
  • Baking Dish
  • Mixing Bowl
  • Knife
  • Cutting Board
  • Spoon
  • Foil

Notes

  • You can substitute almond meal or ground oats for the breadcrumbs.