Yummy Stuffed Eggplant with Meat and Rice
Transform your dinner table with this irresistible recipe for Yummy Stuffed Eggplant with Meat and Rice. Perfectly roasted eggplant shells are generously filled with a savory mixture of tender ground beef or lamb, fluffy cooked rice, and aromatic spices like cumin and cinnamon, all simmered with juicy diced tomatoes and fragrant garlic. This Mediterranean-inspired dish offers a delightful balance of flavors and textures, finished with the optional touch of melted Parmesan for added depth. Whether served as a hearty main course or an elegant side dish, these stuffed eggplants are a wholesome crowd-pleaser. Simple to prepare and oven-baked to perfection, this recipe is ideal for cozy family dinners or entertaining guests. Garnish with fresh parsley or a dollop of creamy yogurt for a presentation that’s as stunning as the taste.
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Recipe Information
Ingredients
- 4 medium eggplants
- 300 grams ground beef or lamb
- 1 cup cooked rice
- 3 tablespoons olive oil
- 1 medium, finely chopped onion
- 3 minced garlic cloves
- 2 tablespoons tomato paste
- 400 grams (1 can) diced tomatoes
- 2 tablespoons, chopped parsley
- 1 teaspoon ground cumin
- 0.5 teaspoons ground cinnamon
- 1 teaspoon, or to taste salt
- 0.5 teaspoons black pepper
- 1 cup water or broth
- 0.25 cup grated Parmesan cheese (optional)
Instructions
Preheat your oven to 375°F (190°C).
Cut each eggplant in half lengthwise and carefully scoop out the flesh, leaving a 1/4-inch thick shell. Reserve the scooped flesh, chop it finely, and set it aside.
Brush the insides of the eggplant shells with 1 tablespoon of olive oil and place them on a baking sheet, cut side up. Bake for 15 minutes to slightly soften, then remove from the oven and set aside.
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 3-5 minutes.
Add the garlic and cook for another minute until fragrant.
Stir in the ground meat and cook until fully browned, breaking it apart with a spoon, about 5-7 minutes.
Add the reserved chopped eggplant flesh, tomato paste, diced tomatoes, ground cumin, ground cinnamon, salt, and pepper. Cook for an additional 5-7 minutes, stirring occasionally, until the mixture is well combined and slightly thickened.
Fold in the cooked rice and chopped parsley. Adjust seasoning to taste.
Stuff the baked eggplant shells generously with the filling mixture. Place the stuffed eggplants in a baking dish.
Pour the water or broth into the bottom of the baking dish to prevent drying out during baking.
Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil, sprinkle with grated Parmesan cheese if desired, and bake uncovered for another 10 minutes.
Serve warm, optionally garnished with more parsley or a dollop of yogurt on the side.
Nutrition Facts
Calories |
27648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 526.6 g | 675% | |
| Saturated Fat | 92.5 g | 462% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 288 mg | 96% | |
| Sodium | 187555 mg | 8155% | |
| Total Carbohydrate | 5705.0 g | 2075% | |
| Dietary Fiber | 3082.6 g | 11009% | |
| Total Sugars | 4130.9 g | ||
| Protein | 1358.9 g | 2718% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 53770 mg | 4136% | |
| Iron | 929.7 mg | 5165% | |
| Potassium | 310011 mg | 6596% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
