Description
Makes 10 small or 6 large stuffed eggplants. Serves 10-12 people
Ingredients
Scale
- 5 small (or 3 large) globe eggplants
- Extra-virgin olive oil
- Salt and pepper
Filling - 1 large onion, finely chopped
- 1 large red bell pepper, finely chopped
- 3 cloves garlic, minced
- Extra-virgin olive oil
- 1 lb Canadian ground beef
- Roasted eggplant flesh
- ½ cup Italian breadcrumbs
- 1 cup Parmigiano Reggiano cheese
- 2 Tbsp tomato paste
- 1 cup mozzarella, grated
- Basil leaves, for garnish
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Carefully cut each eggplant in half lengthwise. Using a paring knife, score the flesh of the eggplant with deep diagonal cuts, about one inch apart, being careful not to cut through the skin of the eggplant. Place the eggplant halves flesh-side up on a parchment–lined baking sheet and brush with olive oil. Sprinkle with salt and pepper. Put the eggplant halves in a preheated oven and roast for about 30-40 minutes (larger eggplants will take closer to 40 minutes). Roast until the skin of the eggplant looks collapsed and puckered and the eggplant flesh no longer looks spongy (you can use fork to check). Also, leave your oven on, you will need it for the next step.
- Let the eggplants cool for 10 minutes and then use a spoon to scoop out the roasted eggplant flesh. Put the flesh into a sieve set over a bowl to drain any excess water, being sure to leave the skin of the eggplant in-tact (the eggplant shells will hold the filling). Set the eggplant skin aside on the parchment-lined baking sheet while you make your filling.
- Chop onions, pepper and garlic and set aside. Heat a large, deep skillet to medium-high heat and add olive oil to the skillet. Add onions, pepper and garlic to the skillet and cook until softened, about 4 minutes. Add the ground beef and break apart with a spatula. Season with salt and pepper. Cook the filling until the beef is cooked through, about 6-8 minutes. Add the tomato paste and stir to incorporate throughout filling. Next, add the drained eggplant flesh and fold it into the ground beef mixture, using your spatula to break apart any larger chunks. Fold in Italian breadcrumbs and then freshly grated Parmigiano Reggiano cheese to incorporate into the filling. Add salt and pepper, if needed.
- Remove the skillet from the burner and using a spoon, carefully spoon the filling into the eggplant skins until all of the filling is used up. Distribute the grated mozzarella evenly over the stuffed eggplants and bake in a 400 degree Fahrenheit preheated oven until the cheese is melted and slightly golden, about 6 minutes. Serve immediately garnished with freshly torn basil leaves.
- Prep Time: 30 mins
- Cook Time: 1 hour