Description
Stuffed Eggplant with savory beef and vegetables is a comforting, oven-baked dish that’s perfect for an easy dinner or meal prep idea. With tender roasted eggplant halves filled with seasoned beef, onions, carrots, and topped with melted mozzarella, this easy recipe delivers bold flavor and satisfying texture in every bite. A great choice for healthy snack lovers, dinner ideas, or those looking for hearty food ideas with vegetables.
Ingredients
2 medium eggplants
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 medium carrot, shredded
1/2 pound ground beef (80/20)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon Italian herb blend
1 cup shredded low-moisture mozzarella
2 tablespoons chopped fresh parsley
Instructions
1. Slice eggplants in half lengthwise and scoop out centers, leaving a half-inch shell.
2. Brush eggplant shells with olive oil, season with salt and pepper, and roast at 400°F for 20 minutes.
3. Sauté onions, garlic, and carrots in olive oil until softened.
4. Add ground beef, seasonings, and chopped eggplant flesh; cook until browned and fully combined.
5. Stuff roasted eggplant shells with filling and top with shredded mozzarella.
6. Bake at 400°F for 15-20 minutes until cheese is melted and golden.
7. Garnish with chopped fresh parsley and let cool slightly before serving.
Notes
Roasting the eggplants before stuffing enhances the flavor and softens them.
Always shred mozzarella fresh from a block for the best melt and texture.
Let the stuffed eggplants rest a few minutes out of the oven so the filling sets and flavors meld.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed half
- Calories: 310
- Sugar: 5g
- Sodium: 430mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 55mg
Keywords: stuffed eggplant, easy dinner, healthy dinner, ground beef recipes, baked eggplant, food ideas