Mediterranean Beef-Stuffed Eggplant Recipe

About this recipe

A hearty and flavorful dinner featuring tender eggplant stuffed with a savory beef and rice mixture, topped with melted mozzarella cheese. Perfect for those seeking a satisfying and easy-to-make meal.

Ingredients

• - Nearly Naked Veg Basil 100g
• Pack Of 2 Aubergine/Eggplant Medium (Pack Of 2)
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100 G Jumbo Garlic 100g
• - Bazachi Arla Pro Mozzarella Professional Grated Cheese
• - Forest Whole Foods Organic White Quinoa
• - Ktc Vegetable Oil
• 830G Turkish Tomato Paste, 830G
• - Mill & Mortar Finishing Salt Flakes Gift Set
• 60G Terre Exotique Cheeselovers Pepper, 60G

Instructions

1. 1. Preheat your oven to 350°F (175°C). Cut the eggplant in half lengthwise and scoop out the pulp, leaving a 1/4-inch shell. Place the eggplant shells cut side up in a baking dish. Chop the scooped-out eggplant pulp into small pieces.
2. 2. Heat 2 tablespoons of oil in a large pan over medium heat. Add the chopped eggplant pulp, 1/4 cup finely chopped onion, and 1 minced clove of garlic. Sauté for about 5 minutes, stirring occasionally, until the eggplant is soft.
3. 3. Remove the pan from heat and stir in 1/2 cup of cooked quinoa, 1/4 cup of tomato paste, 2 tablespoons of chopped fresh basil, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper. Mix until well combined.
4. 4. Spoon the quinoa mixture evenly into the eggplant shells. Cover the baking dish with foil and pierce the foil in several places to allow steam to escape. Bake in the preheated oven for 50 minutes, or until the eggplant shells are fork-tender.
5. 5. Remove the foil and sprinkle 1 cup of shredded mozzarella cheese evenly over the stuffed eggplants. Return the dish to the oven and bake uncovered for about 4 minutes, or until the cheese is melted and bubbly. Serve warm, cutting each stuffed eggplant half in half if desired.