Recipe for stuffed eggplant

Description

This stuffed eggplant recipe offers a delightful blend of Mediterranean flavors and textures. The eggplant, with its tender flesh and slightly bitter undertones, serves as a perfect vessel for the savory filling. As it bakes, the eggplant becomes wonderfully soft and creamy, absorbing the rich flavors of the stuffing.

The filling itself is a harmonious mixture of ground beef, aromatic onions and garlic, and hearty rice, all bound together by the acidity of fresh tomatoes. The Parmesan cheese adds a nutty, salty depth, while the fresh parsley brings a burst of color and a hint of herbaceous freshness. When baked, the top layer of cheese forms a golden, slightly crispy crust, contrasting beautifully with the moist, flavorful interior. This dish is not only visually appealing but also offers a satisfying balance of proteins, carbohydrates, and vegetables, making it a complete meal in itself. It's comfort food with a touch of elegance, perfect for a family dinner or for entertaining guests.

Ingredients

• 2 medium eggplants
• 1 lb ground beef (or vegetarian substitute)
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup cooked rice
• 1 can diced tomatoes
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste
• Olive oil

Steps

1. Preheat oven to 375°F (190°C).
2. Cut eggplants in half lengthwise. Scoop out the flesh, leaving a 1/2-inch border. Chop the scooped flesh.
3. Brush eggplant shells with olive oil and place on a baking sheet.
4. In a large skillet, brown the ground beef. Add onion and garlic, cook until softened.
5. Add chopped eggplant flesh, rice, diced tomatoes, half the Parmesan, and parsley. Season with salt and pepper.
6. Fill eggplant shells with the mixture. Sprinkle remaining Parmesan on top.
7. Bake for 30-35 minutes until eggplant is tender and filling is hot.