Delicious Stuffed Eggplant

• Gluten free

• Meat

  • 250 g Ground beef

• Produce

  • 2 tbsp Basil or parsley
  • 2 Eggplants, large
  • 2 cloves Garlic
  • 1 Onion, small
  • 1 can Tomatoes

• Baking & Spices

  • 1/4 tsp Italian seasoning
  • 1 Red pepper
  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 1 cup Mozzarella
  • 1/4 cup Parmesan, grated

Found on mayakitchenette.com

Description

Ingredients

• 2 large eggplants
• 2 tablespoons extra-virgin olive oil, divided
• 250g ground beef (Use mushrooms for a vegetarian option)
• 1 onion, small diced
• 1 red pepper, diced
• 2 cloves garlic, minced
• ¼ cup grated Parmesan
• 1 can of chopped/diced tomatoes (411g)
• 1 cup shredded mozzarella
• Salt and freshly ground black pepper
• 2 tbsp chopped basil or parsley
• ¼ tsp of Italian seasoning (optional)

Directions

• Preheat oven to 170°C.
• Cut the eggplants into halves and season with salt, black pepper and 1 tbsp of olive oil.
• Roast for about 20-30 minutes depending on the size of the eggplant.
• Meanwhile, in a medium saute pan heat 1 tablespoon olive oil over medium heat.
• Saute the onion, pepper and garlic for 2 minutes.
• Add the ground beef to the pan and saute until the beef begins to brown slightly.
• Pour in the chopped tomatoes and herbs.
• Season with salt, black pepper and ¼ tsp of Italian seasoning and cook till the sauce is thick.
• Once the eggplant is cooked, top with some sauce and a handful of cheese.
• Grill till the cheese melts.
• Serve hot.