Baked Stuffed Eggplant with Ground Beef

Instructions

1. Step 1

   Preheat the oven to 200°C.

2. Step 2

   Score the cut side of each eggplant half, leaving the skin intact. Rub with 1 tbsp (15 ml) olive oil, season with ⅜ tsp (2 gr) salt, and arrange cut-side up in the baking dish.

   Ingredients used: 2.0 piece Eggplant, 15.0 ml Olive Oil, 2.0 gr Salt

   Cookware: baking dish, Chef Knife, cutting board

3. Step 3

   Roast the eggplant until the flesh is tender and lightly browned.

   Timer: 20 min (fixed)

   Cookware: baking dish

4. Step 4

   Scoop the softened flesh from the eggplant, leaving a thick layer inside each shell. Chop the removed flesh and reserve the shells in the baking dish.

   Cookware: baking dish, Chef Knife, cooking spoon, cutting board

5. Step 5

   Heat the remaining 1 tbsp (15 ml) olive oil in a large skillet over medium heat. Add the onion and cook until softened, then add the garlic and cook until fragrant.

   Timer: 6 min (fixed)

   Ingredients used: 9.0 gr Garlic, 15.0 ml Olive Oil, 1.0 piece Onion

   Cookware: cooking spoon, large skillet

6. Step 6

   Add the ground beef and cook over medium heat, breaking it apart, until browned and its internal temperature reaches 71°C.

   Timer: 8 min (fixed)

   Ingredients used: 400.0 gr Ground Beef

   Cookware: cooking spoon, large skillet

7. Step 7

   Stir in the tomato paste, dried oregano, ground black pepper, and remaining ⅝ tsp (4 gr) salt. Cook over medium heat until the tomato paste darkens slightly.

   Timer: 1 min (fixed)

   Ingredients used: 2.0 gr Dried Oregano, 2.0 gr Ground Black Pepper, 4.0 gr Salt, 30.0 gr Tomato Paste

   Cookware: cooking spoon, large skillet

8. Step 8

   Add the crushed tomato, beef broth, and reserved chopped eggplant flesh. Simmer over medium heat until thickened.

   Timer: 10 min (fixed)

   Ingredients used: 120.0 ml Beef Broth, 400.0 gr Canned Crushed Tomato

   Cookware: cooking spoon, large skillet

9. Step 9

   Remove the skillet from the heat and stir in the breadcrumb and parsley.

   Ingredients used: 40.0 gr Breadcrumb, 15.0 gr Parsley

   Cookware: cooking spoon, large skillet

10. Step 10

    Divide the filling among the eggplant shells and top with the mozzarella cheese. Bake at 200°C until the cheese is melted and lightly browned.

    Timer: 15 min (fixed)

    Ingredients used: 100.0 gr Mozzarella

    Cookware: baking dish, cooking spoon

11. Step 11

    Let the stuffed eggplant rest briefly before serving.

    Timer: 5 min (fixed)

    Cookware: baking dish