Spanish Stuffed Eggplant

Spanish Stuffed Eggplant


2 people made this

This rustic dish using beef mince is easy to make and perfect to serve with a salad. The skinned fresh tomatoes can be replaced with tinned ones if you are pressed for time.


Serves: 6 

  • 3 eggplants
  • 2 tablespoons oil
  • 250g beef mince
  • 400g plum tomatoes, skinned, deseeded and diced
  • 1 green capsicum, diced finely
  • 1 red capsicum, diced finely
  • 1 onion, diced finely
  • 1 leek, diced finely
  • 2 cloves of garlic, diced finely
  • 1 pinch salt and black pepper, to taste
  • 100g cheddar cheese

Preparation:30min  ›  Cook:20min  ›  Ready in:50min 

  1. Preheat the oven to 180 degrees C.
  2. Cut the eggplants in half longways and scrape out the flesh leaving the skin as a shell. Reserve the flesh and finely dice.
  3. Heat the oil in a large saucepan and cook the beef mince until brown.
  4. Add the eggplant flesh, tomatoes, capsicums, onion, leak and garlic. Cook for a further 15 minutes or until the mince is cooked and the vegetables are soft. Season to taste.
  5. Place the eggplant shells onto a baking tray and fill with the mince and vegetable mix.
  6. Cover with the cheese and bake for 20 minutes until melted. Serve immediately.

Removing the Skin from Tomatoes

Cut an X in the skin at the base of the tomato taking care not to cut the flesh. Put the tomatoes in a large bowl and cover with boiling water. Leave for approximately 20 seconds depending on the ripeness of the tomatoes. When the skin starts to peel away replace the hot water with cold water. Peel the skins away from the tomatoes.

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