This mouthwatering, low-carb comfort dish features tender roasted eggplant halves scooped out, mixed with a savory meat and vegetable filling, and baked under a thick, golden-brown blanket of melted mozzarella cheese.
Yields: 4 servings Prep time: 15 minutes Cook time: 35 minutes
Ingredients
- 2 large eggplants (globe eggplants work best)
- 1 lb (450g) ground beef or ground turkey
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 cup crushed tomatoes or marinara sauce
- 2 tbsp olive oil (plus extra for brushing the eggplants)
- 1 tsp Italian seasoning or dried oregano
- Salt and freshly ground black pepper to taste
- 2 cups shredded mozzarella cheese (or a mix of mozzarella and parmesan)
- Fresh thyme or parsley, chopped (for garnish)
Instructions
- Preheat and Prep the Eggplants: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Cut the eggplants in half lengthwise. Score the flesh in a crisscross pattern without piercing the skin. Brush the cut sides generously with olive oil and season with salt and pepper.
- Roast the Eggplants: Place the eggplant halves face-down on the prepared baking sheet. Roast in the oven for 20 to 25 minutes until the flesh is completely tender. Remove from the oven, flip them face-up, and let cool slightly. Use a spoon to gently scoop out most of the cooked flesh, leaving a sturdy shell (chop the scooped flesh and set it aside to add to the meat mixture).
- Cook the Meat Filling: In a large skillet over medium-high heat, warm 1 tablespoon of olive oil. Add the diced onion and cook until soft and translucent (about 3 to 4 minutes). Add the minced garlic and ground beef, cooking until the beef is fully browned. Drain any excess fat.
- Combine and Simmer: Stir the chopped eggplant flesh, crushed tomatoes (or marinara sauce), Italian seasoning, salt, and black pepper into the skillet with the beef. Reduce the heat to medium-low and let simmer for 5 to 7 minutes until the sauce thickens slightly and flavors meld together.
- Stuff the Eggplants: Spoon the savory meat and tomato mixture generously into each of the hollowed-out eggplant shells, pressing it down slightly to mound it up nicely.
- Add the Cheese: Scatter the shredded mozzarella cheese thickly over the top of each stuffed eggplant until completely covered.
- Bake and Broil: Return the baking sheet to the oven and bake for 10 to 12 minutes until the filling is hot. Turn the oven to broil for the final 2 to 3 minutes to make the mozzarella bubbly, blistering, and golden-brown on top.
- Garnish and Serve: Let cool for a few minutes, garnish with fresh chopped thyme or parsley, and serve warm!