Turkish · Dinner
Stuffed Eggplant with Meat
Ground beef and onion are sautéed with tomato paste and paprika, then stuffed into fried eggplant halves and baked briefly with tomato and pepper garnish. The dish balances smoky spice, soft eggplant, and savory beef, served warm with rice or bread.
$5
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
558Calories
27.4gProtein
40.5gFat
21.3gCarbs
10.9gSugar
7.9gFiber
906mgSodium
80mgChol
10.8gSat Fat
1087mgPotassium
69mgCalcium
3.9mgIron
1.9mcgVitamin B12
28mgVitamin C
low-carb
high-fiber
low-cholesterol
mediterranean
hidden-gems
Instructions
1
Prep
Halve the eggplant lengthwise, score the flesh in a crosshatch pattern, salt lightly, and let sit 10 minutes; pat dry with paper towel.
2
Fry
Heat olive oil over medium-high heat and fry eggplant halves cut-side down for 4–5 minutes until golden and soft; transfer to baking dish.
3
Sauté
In the same skillet over medium heat, cook onion and garlic for 3–4 minutes until onion is translucent and fragrant.
4
Brown
Add ground beef and cook over medium-high heat for 5–6 minutes, breaking it apart, until no pink remains and edges crisp; stir in tomato, tomato paste, paprika, pepper, salt, and stock; simmer over medium-low heat for 6–8 minutes until thickened.
5
Bake
Spoon beef mixture into eggplant cavities, top each with a tomato slice and pepper ring, and bake at 375°F (190°C) for 15 minutes until tomato softens and filling bubbles at edges.
6
Plate
Transfer stuffed eggplant to plate, scatter parsley over top, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz370g beef-ground
- 22 small eggplant, about 200g, halved lengthwise
- 1/2 cup120ml olive-oil
- 11 onion
- 4 cloves4 cloves garlic
- 22 small tomato, about 70g
- 2 tbsp2 tbsp tomato-paste
- 1 tsp1 tsp paprika
- 1/2 tsp1/2 tsp black-pepper
- 1 tsp1 tsp salt
- 1/2 cup120ml chicken-stock
- 44 thin green bell pepper rings
- 44 thin tomato slices
- 2 tbsp2 tbsp parsley
