Stuffed Eggplant

Ingredients

• Eggplant1 count (300 g)
• Garlic1 clove (3 g)
• Onion1/2 count (75 g)
• Olive Oil1/2 tablespoon (5 ml)
• Ground Beef160 g
• Tomato Sauce2 tablespoon (28 g)

Instructions

1. 1

   Step 1

   Preheat the oven to 356 °F (180 °C).

2. 2

   Step 2

   Cut the eggplant in half and slightly cut the flesh. Place it on a tray with the flesh facing upwards.

3. 3

   Step 3

   Spread a little oil and salt on top of the flesh. Bake for 45 to 60 minutes or until the flesh is tender.

4. 4

   Step 4

   Meanwhile, chop the onion and garlic. Grate the mozzarella cheese and set aside.

5. 5

   Step 5

   When the eggplant is done, scoop out the flesh from the eggplant. Set aside.

6. 6

   Step 6

   Heat a pan over medium heat and add the oil. Stir-fry the onion and garlic for 5 to 7 minutes and add the eggplant, mix. Cook for 2 minutes.

7. 7

   Step 7

   Add the ground beef and season with salt and pepper. Cook until the meat changes color. Let it cool for a while.

8. 8

   Step 8

   Separately, spread the tomato sauce over the eggplant, then add the filling and top with the cheese.

9. 9

   Step 9

   Bake for 10 minutes or until the cheese melts.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Stuffed Eggplant can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.