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Stuffed Eggplant with Ground Beef, Rice, and Tomato Sauce Recipe

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4.3 from 48 reviews

Delicious stuffed eggplant filled with a savory mixture of ground beef, sautéed vegetables, rice, and aromatic spices, baked to perfection in a rich tomato sauce. This hearty and comforting dish makes a perfect main course for dinner, combining tender roasted eggplant shells with a flavorful meat and vegetable filling.

  • Total Time: 2 hours 30 minutes
  • Yield: 4 servings

Ingredients

For the Sauce

  • 3 tablespoons olive oil
  • 1/2 medium onion, chopped (approximately 1 heaping cup)
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1 can (28-ounce) crushed tomatoes
  • 2 tablespoons chopped parsley
  • Salt and freshly ground black pepper, to taste

For the Eggplant

  • 2 medium eggplants (about 1 pound each)
  • 1/4 cup olive oil
  • Salt and freshly ground black pepper, to taste

For the Meat Filling

  • 3 tablespoons olive oil (divided)
  • 1 pound ground beef (such as chuck)
  • 1 tablespoon ground coriander
  • 2 teaspoons ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground black pepper, to taste
  • 1 medium onion, chopped (approximately 2 heaping cups)
  • 1 medium red bell pepper, seeded, membrane removed and chopped
  • 4 cloves garlic, minced
  • 1 cup cooked rice (from about 1/3 cup uncooked; white or brown)
  • 1/4 cup chopped parsley
  • 1 large egg, beaten

Instructions

  1. Prepare baking dish: Spray a deep 13 x 9-inch baking dish with cooking spray or brush with olive oil to prevent sticking.
  2. Preheat oven and prepare baking sheet: Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper for the eggplant to bake on.
  3. Make the sauce: Heat 3 tablespoons olive oil in a medium saucepan over medium-high heat. Add 1/2 medium chopped onion and reduce heat to medium-low. Cook, stirring often, for 3 to 4 minutes until softened and light golden. Add 4 minced garlic cloves and stir briefly to cook.
  4. Reduce wine: Add 1/2 cup dry white wine to the saucepan, bring to a boil, and reduce by half to concentrate flavor.
  5. Simmer tomato sauce: Add one 28-ounce can of crushed tomatoes, lower heat to low, and simmer gently for 15 minutes, stirring occasionally.
  6. Season and spread sauce: Stir in 2 tablespoons chopped parsley, salt, and freshly ground black pepper to taste. Spread 1 cup of this sauce evenly over the bottom of the prepared baking dish.
  7. Prepare the eggplant shells: Cut each eggplant in half lengthwise. Using a sharp knife, make a shallow cut all around the edge, leaving a 1/2-inch border to keep the shell sturdy. Score the flesh inside in a crosshatch pattern, stopping 1/2 inch from the skin. Scoop out the flesh carefully with a spoon to create hollow shells. Chop the scooped eggplant flesh and set aside for the filling.
  8. Season and bake eggplant shells: Brush the inside of the eggplant shells with 1/4 cup olive oil and season with salt and black pepper. Place cut side down on the prepared baking sheet and bake for 20-25 minutes until tender but not collapsing, testing with a paring knife.
  9. Brown the ground beef: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add 1 pound ground beef, break it up, and cook until browned and no longer pink. Drain excess grease from the pan.
  10. Add spices to beef: Stir in 1 tablespoon ground coriander, 2 teaspoons ground cumin, 1/2 teaspoon cayenne pepper, 1/4 teaspoon ground nutmeg, and season with salt and black pepper. Transfer seasoned beef to a mixing bowl.
  11. Sauté vegetables: In the same skillet, heat remaining 2 tablespoons olive oil over medium-high heat. Add 1 medium chopped onion and reduce heat to medium-low. Cook for 3-4 minutes until beginning to soften.
  12. Add bell pepper and eggplant flesh: Add 1 chopped red bell pepper and continue cooking for 2-3 minutes until both are soft. Then add the chopped eggplant flesh and cook for 4-5 minutes until softened. Stir in 4 minced garlic cloves, season with salt and black pepper to taste, and transfer mixture to bowl with ground beef.
  13. Combine filling ingredients: To the bowl with meat and vegetables, add 1 cup cooked rice, 1/4 cup chopped parsley, and 3/4 cup tomato sauce. Mix well and adjust seasoning if needed. Finally, stir in 1 beaten large egg to bind the mixture.
  14. Reduce oven temperature: Lower oven heat to 375 degrees F while preparing to bake the stuffed eggplants.
  15. Fill eggplant shells: Evenly distribute the meat and rice filling into each eggplant half and place them in the baking dish over the tomato sauce spread earlier.
  16. Add remaining tomato sauce: Spoon the remaining tomato sauce evenly over the tops of the stuffed eggplants.
  17. Bake covered: Cover the baking dish loosely with aluminum foil and bake for 25 to 30 minutes until the filling is hot and reaches 165 degrees F internally.
  18. Serve: Remove from oven and serve the stuffed eggplants immediately while hot and flavorful.

Notes

  • Be careful not to overbake the eggplant shells initially; they should be tender but still hold their shape for stuffing.
  • You can substitute ground lamb or turkey for the beef for a different protein option.
  • If you prefer vegetarian, omit the meat and add extra vegetables or mushrooms in the filling.
  • Serve with a side salad or crusty bread to soak up the tomato sauce.
  • Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
  • Author: Madelynn
  • Prep Time: 40 minutes
  • Cook Time: 1 hour 50 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mediterranean

Find it online: https://allyumcooks.com/stuffed-eggplant-with-ground-beef-rice-and-tomato-sauce-recipe/