I saw these plump and lovely eggplants just out in the market and this idea came to me immediately! This recipe is simple, delicious and fairly easy to prepare, as well as fairly low in fat (as long as you use lean beef and butter spray with "light" cheese)---ahhh, what a meal! Both delicious & healthy--even my kids, who are no particular fans of eggplant--loved it! You can also make this with brown rice for an even healthier version, and vegetarians can substitute scrambled eggs or smoky tofu chunks--just as good! —BeijingRose
cups cooked rice
pound lean beef (97% lean)
green bell pepper, chopped
red bell pepper, chopped
can diced tomatoes
rounded TBSP dried oregano
rounded TBSP dried basil
TBSP minced garlic
cup wine (red or white, both work well)
oz shredded cheese (cheddar or pepper jack)
olive oil or butter spray
salt and pepper to taste
In This Recipe
Heat oven to 385 degrees. Wash and dry eggplants, cut in half lengthwise, and lay in a large baking dish. Brush with olive oil/spray with butter spray and sprinkle with garlic powder and salt. Bake uncovered for 45 minutes.
While eggplant is baking, brown beef with onions, peppers, minced garlic. Have the cooked rice in a large mixing bowl and add the cooked beef, can of tomatoes, wine, oregano, basil, salt and pepper. Set aside.
When eggplants are done, take them out to cool a little, then, leaving about an inch space on each end (to hold the stuffing) scoop out the 'meat' and add to the beef-rice mix. You may need to chop the eggplant up a little in the bowl--be careful not to scrape or tear the bottom of the eggplant as you remove the 'meat'. Mix the stuffing well --eggplant can tend to be a little sweeter than you think, so this is a good point to add a pinch more salt.
Stuff the eggplant halves and continue to bake uncovered for 20 minutes. Add cheese and let it melt for about 10 minutes on top before serving. I usually have steamed vegies and a salad, with a good focaccia or Italian bread to complete the meal!