Eggplants Stuffed with Beef and Vegetables

    55 minutes

    These easy stuffed eggplants are filled with fried beef and vegetables; you can use whatever you like but in this recipe I have used onion, zucchini and tomato.

    20 people made this

    Serves: 2 

    • 2 medium eggplants
    • 2 tablespoons lemon juice
    • 1 pinch salt, to taste
    • 2 tablespoons olive oil
    • 1 large onion, coarsely diced
    • 2 garlic cloves, diced
    • 250g beef mince
    • 3 tablespoons red wine
    • 2 medium zucchinis, finely diced
    • 2 medium tomatoes, skinned and diced
    • 1 pinch freshly ground black pepper, to taste
    • 1 tablespoon mixed herbs
    • 125g cheese, e.g. mozzarella, emmental and gruyère

    Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat oven to 200 degrees C. Grease a casserole dish.
    2. Wash eggplants. Halve longwise and cut out the pulp leaving a 1cm layer of flesh on the skin. This can be done using a grapefruit spoon. Dice the removed eggplant flesh.
    3. Drizzle lemon juice onto the inside of the eggplant think sprinkle with salt. Place the eggplant halves with the cut side down on paper towel.
    4. Heat olive oil in a large frying pan. Fry the onion and garlic until translucent. Fry the meat until brown and crumbly. Deglaze with red wine.
    5. Add the eggplant and zucchini cubes and fry well. Add tomatoes and spices then cook everything briefly.
    6. Place the eggplant halves into the prepared dish and fill with the mixture. Bake for 30-40 minutes until the filling is bubbling.
    7. 5 minutes before the end of the cooking time sprinkle with cheese. Allow the cheese to melt completely and brown slightly. Serve immediately.

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    Reviews and Ratings
    Global Ratings:

    Reviews in English (5)


    Quite good, and very, very filling :-D.  -  07 Mar 2011  (Review from Allrecipes UK & Ireland)


    Very tasty, added a bit of tom puree and some worcester sauce.  -  04 Aug 2013  (Review from Allrecipes UK & Ireland)


    Was a tiny bit dry but I enjoyed it, was very filling!  -  23 Jul 2013  (Review from Allrecipes UK & Ireland)