Turkish · Dinner
Baked Stuffed Eggplant with Ground Beef (Gluten-Free)
Halved eggplant is roasted until tender, then filled with ground beef simmered with onion, garlic, tomato and Turkish spices, topped with a gluten-free breadcrumb crust and baked until bubbling. Served hot with yogurt, this bake pairs smoky charred skin with rich, tomato-based meat filling.
$6
20 minsPrep
45 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
519Calories
31.8gProtein
30.1gFat
31.2gCarbs
14.3gSugar
10.1gFiber
1190mgSodium
103mgChol
10.1gSat Fat
1480mgPotassium
145mgCalcium
4.9mgIron
2.7mcgVitamin B12
24mgVitamin C
gluten-free
high-fiber
gluten-free
Instructions
1
Prep
Halve the eggplant lengthwise, score the flesh in a crosshatch pattern, brush cut sides with olive oil, and season lightly with salt.
2
Roast
Place eggplant halves cut-side up on a tray in an oven preheated to 400°F (200°C); roast for 20 minutes until flesh is soft.
3
Sauté
Heat 1 tbsp olive oil in a skillet over medium heat; add onion, garlic, and bell pepper and cook for 5 minutes until translucent.
4
Brown
Add ground beef to the skillet over medium-high heat; cook for 6 minutes, breaking it up, until no pink remains and edges brown.
5
Simmer
Stir in tomato, tomato paste, paprika, cumin, salt, and black pepper; simmer over medium-low heat for 8 minutes until thickened.
6
Stuff
Press down the center of each roasted eggplant half, then spoon the beef filling into the cavity, mounding it slightly.
7
Bake
Sprinkle gluten-free breadcrumbs over filling and bake at 400°F (200°C) for 15 minutes until crumbs turn golden and filling bubbles.
8
Rest
Let the stuffed eggplant sit on the tray for 5 minutes so the filling settles.
9
Plate
Transfer eggplant halves to a plate, scatter with parsley, and serve with yogurt on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g ground beef
- 22 medium eggplant (about 280g), halved lengthwise
- 11 onion
- 4 cloves4 cloves garlic
- 22 small tomato (about 90g)
- 2 tbsp2 tbsp tomato paste
- 11 green bell pepper
- 2 tsp2 tsp paprika
- 1 tsp1 tsp cumin, ground
- 1/2 tsp1/2 tsp black pepper
- 1 tsp1 tsp salt, divided
- 2 tbsp2 tbsp olive oil, plus extra for roasting the eggplant
- 4 tbsp4 tbsp gluten-free breadcrumbs
- 2 tbsp2 tbsp parsley
