Beef Stuffed Eggplants
From my table to yours, this beautiful beef stuffed eggplant recipe is low carb, high protein, and incredibly delicious!
Foto: Cafe DelitesBahan-bahan
- 2 medium eggplants (cut in half horizontally to make 4 halves)
- 1 tablespoon salt
- 8 oz lean beef mince
- 1 large onion (chopped finely)
- 2 cloves garlic (minced)
- 1 large tomato (diced)
- 2 tablespoons fresh parsley (chopped)
- 2 tablespoons fresh basil (chopped)
- 2 tablespoons breadcrumbs
- 1 tablespoon vegetable stock powder
- 14 oz can of condensed tomato soup (or your favorite pasta sauce)
- 1 tablespoon breadcrumbs (plus extra for garnish)
- 1 tablespoon chopped parsley (plus extra for garnish)
- 1 tablespoon chopped basil (plus extra for garnish)
Langkah-langkah
Preheat oven 180C | 356F.
Scoop out the flesh of the eggplants, leaving an inch width of a shell. Sprinkle salt on to the eggplant shells. Set aside.
Chop eggplant flesh finely. Combine it in a bowl with the beef mince, onion, garlic, tomato, parsley, basil, breadcrumbs and stock powder.
Wash salt off eggplants, and dry them well.
Cover base of baking dish with foil.
Pour 1/2 the can or jar of tomato soup/pasta sauce into tray. Place eggplants into a baking dish (scoop side up). Fill the void with the meat mixture evenly in each one.
Pour remaining soup/sauce over the tops.
Sprinkle eggplants with additional breadcrumbs.
Cover tray with foil and place into oven to cook for 45 minutes.
After cook time, remove foil off tray and change oven settings to grill/broil eggplants for a further 5 – 10 minutes or until tips are crispy and golden.
Spoon tomato sauce over eggplants and top with extra herbs before serving.
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