Instructions
- Prepare the Eggplants:
- Preheat your oven to 375°F (190°C).
- Cut the eggplants in half lengthwise. Scoop out the flesh, leaving about a ½-inch shell. Chop the flesh and set aside.
- Cook the Filling:
- In a large skillet, heat a drizzle of olive oil over medium heat.
- Add the chopped onion and bell pepper, and sauté until softened (about 5 minutes).
- Add the minced garlic and ground beef, cooking until the beef is browned. Drain any excess fat.
- Stir in the chopped eggplant flesh, diced tomatoes, cooked rice, oregano, basil, salt, and pepper. Cook for another 5-7 minutes until everything is heated through.
- Stuff the Eggplants:
- Place the eggplant halves in a baking dish. Fill each half with the beef mixture.
- Top with shredded cheese.
- Bake
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Serve:
- Let cool for a few minutes, then garnish with fresh parsley or basil if desired. Enjoy!
Ingredients
- 2 medium eggplants
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced (optional)
- 1 can (14 oz) diced tomatoes (drained)
- 1 cup cooked rice (or quinoa)
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 1 cup shredded cheese (mozzarella or parmesan)
- Olive oil
- Fresh parsley or basil for garnish (optional)
Feel free to customize the recipe by adding spices or vegetables you like!
