By TasteGreatFoodie
Baked Stuffed Eggplant
7 steps
Prep:10minCook:1h 10min
This Baked Stuffed Eggplant Recipe is deliciously packed with bursting flavors of spiced ground beef and tomato broth served over warm rice! This dish is a Mediterranean charm!
Updated at: Thu, 21 Nov 2024 12:27:06 GMT
Nutrition balance score
Great
Glycemic Index
28
Low
Glycemic Load
6
Low
Nutrition per serving
Calories226.2 kcal (11%)
Total Fat13.8 g (20%)
Carbs19.6 g (8%)
Sugars9.8 g (11%)
Protein9.2 g (18%)
Sodium754.2 mg (38%)
Fiber6 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Wash, then slice your eggplants in 1/2 inch thick round spheres. Place on lightly greased prepared baking sheet and bake for 30 minutes at 450°F.
Step 2
In a large skillet, sauté the ground beef in olive oil for about 6 minutes or until cooked. Add salt to taste, and 1/2 tablespoon of seven spices.
Step 3
Place the baked eggplant rounds in a 2-inch deep baking dish.
Step 4
Press the center of each eggplant, then scoop in about 2 tablespoons of ground meat on each eggplant round.
Step 5
Place the same skillet you sautéed the cooked beef in on high heat, then add 6 cups water, 1/2 tablespoon seven spices, and tomato paste.
Step 6
Stir until it comes to a boil, then gently scoop in all of the broth into the baking dish, covering the filled eggplants.
Step 7
Bake for half an hour, then garnish with toasted pine nuts or slivered almonds, and minced fresh parsley. Serve your baked stuffed eggplants with warm cooked rice.
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Notes
2 liked
0 disliked
Delicious
Fresh
Kid-friendly
Makes leftovers
Moist
