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Healthy Recipes: Stuffed Ground Beef Eggplant


Stuffed Ground Beef Eggplant Recipe - Future Expat

I know so many people who think that the only way to eat eggplant is Eggplant Parmesan. If you are one of those people like me who does not like fried eggplant topped in tomato sauce and cheese at all, you need to check out my Stuffed Ground Beef Eggplant recipe.

I love eggplant and have found several other ways to eat it including my Cheesy Eggplant Casserole and Balsamic Eggplant Pasta Salad.

Eggplant season is July through October, so hit the grocery store and eat seasonally.

Why Eat Eggplant?

Eggplant has a mild flavor that should be ok even for picky eaters. The biggest hurdle for some people is the texture of eggplant, which is really soft when cooked. All of my eggplant recipes solve the texture issue.

It’s also really healthy. 

According to World’s Healthiest Foods:

Eggplant is a very good source of dietary fiber, vitamin B1, and copper. It is a good source of manganese, vitamin B6, niacin, potassium, folate, and vitamin K. Eggplant also contains phytonutrients such as nasunin and chlorogenic acid. Eggplant also contains phytonutrients such as nasunin and chlorogenic acid.

It is good for your brain and cardiovascular health, and is a good source of antioxidants.

TIP: Eggplant is also known as aubergine in much of the world…so if you are exploring recipes, you might search on aubergine in addition to eggplant.

MORE GROUND BEEF RECIPES:

Real Food Recipe - Homemade LasagnaSouth African Bobotie recipe - Future Expat

Stuffed Ground Beef Eggplant Recipe:

Scroll to the bottom for a printable recipe with nutritional information.

Stuffed Ground Beef Eggplant Recipe - Future Expat

If you like casseroles, you’ll like this recipe. Add a salad and you’ve got a complete meal.

One half of the eggplant like you see in the picture above is really filling, but uses less than 1/4 lb of meat…making this recipe budget friendly too!

It’s also easy to tweak. If you like bell peppers, add them in or swap them out for the mushrooms. Add your favorite herbs, switch the ground beef to ground turkey or sausage, and feel free to use a different cheese.

Ingredients:

1 large eggplant
1 tbsp olive oil
1/2 lb ground beef
1/2 tsp salt
1/2 tsp pepper
1 small onion, chopped
1 cup mushrooms, sliced
3 garlic cloves, minced
1 tsp dried parsley or 1/2 cup fresh parsley
1 tsp dried basil or 1/2 cup fresh basil
1 1/4 cups Parmesan cheese
1/4 cup seasoned breadcrumbs
1 egg, beaten

Directions:

It doesn’t take long to put together the stuffed eggplants, so start by preheating the oven to 350°.

Stuffed Ground Beef Eggplant Recipe - Future Expat

Cut the stem off of the eggplant and then cut it in half lengthwise.

Using a spoon, scoop out the fleshy center, leaving about 1/2 inch next to the skin so that it holds its shape when baked.

Stuffed Ground Beef Eggplant Recipe - Future Expat

Boil the scooped out center part of the eggplant until very soft, about 10-12 minutes. Then pour the cooked eggplant into a strainer and squeeze out as much of the water as you can using the back of a spoon.

Stuffed Ground Beef Eggplant Recipe - Future Expat

While the eggplant is cooking, heat the olive oil in a saute pan over medium high heat. Break the ground beef up into small pieces as you add it to the hot oil, and then sprinkle with salt and pepper. Cook the meat until it is not pink at all, stirring and poking it around so that it breaks into small crumbles.

Stuffed Ground Beef Eggplant Recipe - Future ExpatStuffed Ground Beef Eggplant Recipe - Future Expat

Drain the beef in a strainer to remove the extra fat. If you really want to watch your calories, you can rinse the meat in water to get rid of all of the fat.

Stuffed Ground Beef Eggplant Recipe - Future Expat

Add the onions and mushrooms to the pan you just used to cook the meat. You won’t need to add any additional oil since there will be residue of fat in the pan from cooking the meat. Once the onions and mushrooms have started to brown, add your garlic. Watch the heat and stir as needed so your garlic doesn’t burn.

Stuffed Ground Beef Eggplant Recipe - Future Expat

Take your browned onions and mushrooms, and combine them in a bowl with the cooked eggplant, ground beef, parsley, basil, bread crumbs, egg and 1 cup of the cheese.

Stuffed Ground Beef Eggplant Recipe - Future Expat

Fill the scooped out eggplant shells, dividing it evenly among the 2 halves.

Stuffed Ground Beef Eggplant Recipe - Future Expat

If you have extra filling, which I always do, then put the extra meat mixture into a baking dish sprayed with cooking spray.

Stuffed Ground Beef Eggplant Recipe - Future Expat

Sprinkle the remaining cheese on the top of the eggplants and add a little more salt and pepper if you want. Place the stuffed eggplants on a cookie sheet or baking dish and cook for 30 minutes.

Stuffed Ground Beef Eggplant Recipe - Future Expat Stuffed Ground Beef Eggplant Recipe - Future Expat

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Want nutritional information?

Click on the + sign in the recipe card below for complete nutritional information.

Stuffed Ground Beef Eggplant

From Future Expat | Main Dishes

This stuffed eggplant recipe has ground beef, mushrooms, onions and cheese. Add a salad and you’ve got a complete meal.

For step by step directions with pictures, visit: http://futureexpat.com/2014/09/stuffed-ground-beef-eggplant-recipe/

00:55
00:10
00:45

High cal Calories 850kcal

High fat Total Fat 57g

High sat-fat Saturated Fat 24g

High chol Cholesterol 233mg

High sodium Sodium 1758mg

carbs Total Carbohydrate 35g

Serving size 572g Calories from fat 511kcal Fiber 10g Protein 51g Sugar 13g
2 servings

Ingredients

  • 1 large eggplant
  • 1 tbsp olive oil
  • 1/2 lb ground beef
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 small onion, chopped
  • 1 cup mushrooms, sliced
  • 3 garlic cloves, minced
  • 1 tsp dried parsley or 1/2 cup fresh parsley
  • 1 tsp dried basil or 1/2 cup fresh basil
  • 1 1/4 cups Parmesan cheese
  • 1/4 cup seasoned breadcrumbs
  • 1 egg, beaten

Directions

  1. Preheat the oven to 350°.
  2. Cut the stem off of the eggplant and then cut it in half lengthwise.
  3. Using a spoon, scoop out the fleshy center, leaving about 1/2 inch next to the skin so that it holds its shape when baked.
  4. Boil the scooped-out center part until very soft, about 10-12 minutes. Then pour the cooked eggplant into a strainer and squeeze out as much of the water as you can using the back of a spoon.
  5. While the eggplant is cooking, heat the olive oil in a saute pan over medium high heat. Break the ground beef up into small pieces as you add it to the hot oil, and then sprinkle with salt and pepper. Cook the meat until it is not pink at all, stirring and poking it around so that it breaks into small crumbles.
  6. Drain the beef in a strainer to remove the extra fat.
  7. Add the onions and mushrooms to the pan you just used to cook the meat. Once your onions and mushrooms have started to brown, add your garlic. Watch the heat and stir as needed so your garlic doesn’t burn.
  8. In a large bowl, combine the browned onions and mushrooms with the cooked eggplant, ground beef, parsley, basil, bread crumbs, egg and 1 cup of the cheese.
  9. Fill the scooped out eggplant shells, dividing it evenly among the 2 halves.
  10. If you have extra filling, put the extra meat mixture into a baking dish sprayed with cooking spray.
  11. Sprinkle the remaining cheese on the top of the stuffed eggplant and add a little more salt and pepper to taste.
  12. Place the stuffed eggplants on a cookie sheet or baking dish and cook for 30 minutes.

Tips

  • Allow 1/2 eggplant per adult.


6 Responses

  1. Robyn Wright says:

    This sounds so delicious! Brad and I love eggplant. I’m going to try this soon. I think I may roast the scooped out eggplant in the oven rather than boiling it – do you think that would work?

    • Karen Goodman says:

      I absolutely think that will work. Chop up the eggplant into bite size pieces and toss it into the oven. Let me know how it works!

  2. I love Eggplant! Unfortunately the rest of the family doesn’t care for it. I may have to make this just for me! YUM!

    • Karen Goodman says:

      Michelle – I bet if you made this and didn’t bake it in the shells, they wouldn’t know there is eggplant in it. For someone who likes it and is looking for it, they would notice it…but if you didn’t tell them the ingredients, you might sneak it by them.

  3. Lynette says:

    Loved this!! I made this exactly as posted this time, but next time I am going to sprinkle some salt and pepper on the carved out eggplant just before filling so there is a bit of seasoning there. I made one half for one serving….feel like making half the recipe could almost serve 2! Can’t wait to eat my lunch tomorrow…..so delicious! Thanks for sharing. Made for First time Tag game. breezermom

    • Karen Goodman says:

      This does make really huge portions…I think it’s a dinner sized portion as a complete meal maybe with bread or a salad to go with it. Plus the extra filling of course is like another meal. So glad you liked it and your tip about seasoning the shell before filling is a good one.

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