Greek · Dinner
Beef and Rice Stuffed Eggplant
Halved eggplant roasted until soft, then filled with seasoned ground beef, white rice, tomato, onion, garlic and oregano, baked again under feta cheese. Served warm with lemon and yogurt.
$5
20 minsPrep
55 minsCook
75 minsTotal
MediumLevel
Nutrition per serving
641Calories
35.8gProtein
34.8gFat
46.3gCarbs
11.8gSugar
8.9gFiber
865mgSodium
113mgChol
13.6gSat Fat
1230mgPotassium
310mgCalcium
4.9mgIron
2.4mcgVitamin B12
15.2mgVitamin C
high-fiber
protein-rich
mediterranean
hidden-gems
Instructions
1
Prep
Halve eggplant lengthwise, score cut sides in a crosshatch, brush with half the olive oil, and season with salt.
2
Roast
Place eggplant halves cut-side up at 400°F for 25 minutes until flesh is soft and lightly browned at the edges.
3
Brown
Heat remaining oil over medium-high; sauté onion for 4 minutes until soft, add ground beef, cook 6 minutes until no pink remains.
4
Simmer
Stir in garlic, oregano, tomatoes, scooped eggplant flesh, and rice; cover and simmer over low heat for 15 minutes until rice is tender.
5
Stuff
Season filling with salt and pepper, spoon into eggplant shells, scatter feta over top, and bake at 375°F for 15 minutes until cheese softens.
6
Plate
Transfer stuffed eggplant halves to a plate, drizzle with lemon juice, top with yogurt, and scatter parsley over.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g ground beef
- 22 medium eggplant (about 280g), halved lengthwise
- 1/2 cup90g white rice, uncooked
- 11 small onion
- 4 cloves4 cloves garlic
- 2/3 cup80g, about a third of a 14.5 oz can canned tomatoes
- 2 tsp2 tsp dried oregano
- 2 tbsp2 tbsp olive oil, divided
- 3 oz86g feta cheese
- 4 tbsp60g Greek yogurt, for serving
- 2 tsp2 tsp lemon juice
- salt and black pepper, to taste
- 2 tbsp2 tbsp fresh parsley
