Stuffed Eggplant with Ground Beef and Mozzarella Cheese

Stuffed Eggplant with Ground Beef and Mozzarella Cheese is a flavorful and hearty dish that brings together the richness of beef, the sweetness of bell peppers and tomatoes, and the creaminess of melted mozzarella. The eggplant acts as a natural “bowl,” holding a deliciously seasoned filling that’s topped with cheese and baked to perfection. This recipe makes for a satisfying meal that can be served for lunch or dinner, combining both nutritious vegetables and protein-rich ingredients. The addition of garlic and paprika adds warmth and depth, making each bite irresistible.

Full Recipe:

Recipe Name: Stuffed Eggplant with Ground Beef and Mozzarella Cheese

Introduction:

Stuffed Eggplant with Ground Beef and Mozzarella Cheese is a flavorful and hearty dish that brings together the richness of beef, the sweetness of bell peppers and tomatoes, and the creaminess of melted mozzarella. The eggplant acts as a natural “bowl,” holding a deliciously seasoned filling that’s topped with cheese and baked to perfection. This recipe makes for a satisfying meal that can be served for lunch or dinner, combining both nutritious vegetables and protein-rich ingredients. The addition of garlic and paprika adds warmth and depth, making each bite irresistible.


Ingredients:

For the Filling:

  • Olive oil (for sautéing)
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 200g ground beef
  • 1/4 yellow bell pepper, chopped
  • 1 tomato, chopped
  • Salt (to taste)
  • Black pepper (to taste)
  • Paprika (to taste)

For the Eggplant:

  • 1 large eggplant (cut in half lengthwise, flesh scooped out)
  • Unsalted butter (for greasing the eggplant)
  • Mozzarella cheese, shredded (as desired)
  • Parsley, chopped (for garnish)

Step-by-Step Instructions:

Step 1: Prepare the Eggplant

  1. Preheat the Oven:
    • Preheat your oven to 375°F (190°C).
  2. Prepare the Eggplant:
    • Wash and dry the eggplant. Slice the eggplant in half lengthwise and carefully scoop out the flesh using a spoon, leaving about a 1/2-inch thick shell. Set the scooped-out flesh aside for later use.
    • Brush the inside of the eggplant halves with olive oil or melted unsalted butter. Sprinkle with a pinch of salt and pepper.
  3. Bake the Eggplant:
    • Place the eggplant halves on a baking sheet, cut side up. Bake for about 15-20 minutes, or until the eggplant is tender but still holds its shape.

Step 2: Prepare the Beef Filling

  1. Sauté the Onion and Garlic:
    • Heat about 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until it becomes soft and translucent.
    • Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Cook the Ground Beef:
    • Add the ground beef to the skillet, breaking it up with a spatula. Cook the beef until it is browned and fully cooked, about 6-8 minutes. Drain any excess fat if needed.
  3. Add Vegetables and Seasoning:
    • Add the chopped yellow bell pepper, tomato, and the scooped-out eggplant flesh (chop the eggplant flesh before adding). Stir everything together and cook for another 4-5 minutes until the vegetables are soft and well combined with the beef.
    • Season the mixture with salt, black pepper, and paprika to taste. Adjust seasoning as desired.

Step 3: Assemble the Stuffed Eggplants

  1. Fill the Eggplants:
    • Remove the eggplant halves from the oven and fill them generously with the ground beef mixture.
  2. Add Mozzarella Cheese:
    • Sprinkle a generous amount of shredded mozzarella cheese over the top of each filled eggplant.
  3. Bake the Stuffed Eggplants:
    • Return the stuffed eggplants to the oven and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and slightly golden.

Step 4: Serve

  1. Garnish and Serve:
    • Remove the eggplants from the oven and garnish with freshly chopped parsley for a pop of color and flavor.
    • Serve the stuffed eggplants hot, either as a standalone dish or alongside a light salad or side of rice.

Cooking Tips:

  • Eggplant Preparation: When scooping out the eggplant flesh, be careful not to go too deep, as you want the shell to remain sturdy enough to hold the filling without collapsing during baking.
  • Cheese Variations: While mozzarella gives a creamy texture, you can experiment with other cheeses like cheddar, gouda, or parmesan for added flavor.
  • Ground Beef Alternatives: You can substitute the ground beef with ground turkey, chicken, or even a plant-based meat alternative for a lighter or vegetarian option.
  • Extra Veggies: If you want to pack more vegetables into the dish, add mushrooms, zucchini, or spinach to the beef mixture when sautéing.

Storage:

  • Refrigeration: Store any leftover stuffed eggplants in an airtight container in the refrigerator for up to 3 days.
  • Reheating: To reheat, place the stuffed eggplants in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. Alternatively, you can reheat them in the microwave, but the oven will help maintain the crispiness of the cheese.
  • Freezing: You can freeze the stuffed eggplants before baking them for a future meal. Wrap them tightly in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw in the refrigerator before baking.

Nutritional Facts (per serving, based on 2 servings):

  • Calories: 420
  • Total Fat: 25g
  • Saturated Fat: 10g
  • Cholesterol: 85mg
  • Sodium: 800mg
  • Carbohydrates: 20g
  • Fiber: 7g
  • Sugar: 8g
  • Protein: 30g

Frequently Asked Questions:

1. Can I use a different type of meat?
Yes, you can substitute ground beef with other types of ground meat like turkey, chicken, or lamb. You can even try plant-based meat for a vegetarian version.

2. Can I make this dish ahead of time?
Absolutely! You can prepare the ground beef filling and scoop the eggplants ahead of time. Simply assemble the stuffed eggplants right before baking. You can also freeze the unbaked stuffed eggplants and bake them fresh when needed.

3. Do I need to salt the eggplant before cooking?
Salting eggplants helps draw out excess moisture and reduces bitterness. If you find your eggplants bitter, sprinkle them with salt after scooping and let them sit for 15 minutes. Pat them dry before roasting.

4. Can I add more spices?
Yes! While the recipe calls for paprika, you can enhance the flavor by adding other spices such as cumin, oregano, or even a touch of cayenne pepper for heat.

5. Can I make this dish dairy-free?
To make this dish dairy-free, simply omit the mozzarella cheese or replace it with a dairy-free alternative. The ground beef mixture will still be flavorful on its own.


Conclusion:

Stuffed Eggplant with Ground Beef and Mozzarella Cheese is a delightful, hearty dish that brings together the goodness of roasted eggplant, savory ground beef, and melty cheese. It’s a versatile recipe that can be customized with various vegetables, spices, and proteins to suit your taste. Perfect for a wholesome family meal or for impressing guests, this dish is not only flavorful but also packed with nutrients. Whether served with a side salad, rice, or enjoyed on its own, this stuffed eggplant recipe will be a hit on any table!