Eggplant Stuffed With Beef (Phase 1)
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Eggplant Stuffed With Beef (Phase 1)
| Wed, 05-30-2007 - 8:35am |
Roasted Eggplant Stuffed With Beef
2 (16
ounce) eggplants
1
lb extra lean ground beef
2
tablespoons extra virgin olive oil
1/2
large onion, chopped
1
green bell pepper, chopped
2
garlic cloves, minced
1 1/2
teaspoons dried oregano
1/2
cup tomato sauce
1/2
cup parmesan cheese, grated
1/4
teaspoon salt
1/4
teaspoon black pepper
Looks elaborate, but quite easy. From South Beach diet. Phase 1.
4
servings2 (16
ounce) eggplants
1
lb extra lean ground beef
2
tablespoons extra virgin olive oil
1/2
large onion, chopped
1
green bell pepper, chopped
2
garlic cloves, minced
1 1/2
teaspoons dried oregano
1/2
cup tomato sauce
1/2
cup parmesan cheese, grated
1/4
teaspoon salt
1/4
teaspoon black pepper
- Preheat oven to 400.
- Pierce eggplants in 2 or 3 places and place on baking sheet.
- Roast for 20 minutes or until tender, turning once or twice.
- When cool enough to handle, halve lengthwise an scoop out the pulp, leaving a 1/2 to 1/4 inch shell.
- Set shells aside. Chop pulp and let drain in a colander in the sink.
- Heat 1 tablespoon oil in large skillet over medium heat.
- Add onion and bell pepper, cook for 8 minutes or until tender, stirring occasionally.
- Add garlic and beef, stirring to crumble the beef, for 5 minutes or until no longer pink.
- Stir in eggplant pulp, oregano, and tomato sauce.
- Reduce heat to low and cook, stirring occasionally, for 15 minutes or until thick.
- Stir in 1/4 cup cheese, salt, and black pepper.
- Place the eggplant shells on a baking sheet and evenly divide the beef mixture among them.
- Sprinkle with the remaining 1/4 cup cheese and drizzle with the remaining 1 tablespoon oil.
- Roast for 15 minutes or until lightly browned on top.



I wish my kids would eat eggplant!