Stuffed Eggplant with Tomato Sauce

Instructions

1. Step 1

   Preheat the oven to 190°C.

   Timer: 15 min (fixed)

   Cookware: oven — preheat

2. Step 2

   Halve the eggplant lengthwise, scoop out the flesh while keeping the shells intact, chop the flesh, and reserve it on the cutting board.

   Parallel with step: 1

   Ingredients used: 2.0 piece Eggplant

   Cookware: Chef Knife, cutting board, spoon

3. Step 3

   Drizzle 10.0 ml olive oil over the eggplant shells and coat them with the spoon; add 10.0 ml olive oil to the baking dish and leave the shells on the cutting board.

   Ingredients used: 20.0 ml Olive Oil

   Cookware: baking dish, cutting board, spoon

4. Step 4

   Heat 25.0 ml olive oil in the large skillet over medium heat, then sauté the onion and garlic with the spatula until softened and fragrant, about 7 minutes.

   Timer: 7 min (scalable)

   Ingredients used: 15.0 gr Garlic, 25.0 ml Olive Oil, 150.0 gr Onion

   Cookware: large skillet — medium heat, spatula

5. Step 5

   Add the ground beef to the large skillet and brown it thoroughly, breaking it up with the spatula until no pink remains and the center reaches 71°C, about 8 minutes.

   Timer: 8 min (scalable)

   Ingredients used: 400.0 gr Ground Beef

   Cookware: Food Thermometer, large skillet — medium heat, spatula

6. Step 6

   Stir the chopped eggplant flesh, 500.0 gr crushed tomato, 5.0 gr salt, and 1.0 gr black pepper into the beef mixture; simmer over medium-low heat for 12 minutes until thickened and the eggplant is tender.

   Timer: 12 min (scalable)

   Ingredients used: 1.0 gr Black Pepper, 500.0 gr crushed tomatoes, 5.0 gr Salt

   Cookware: large skillet — medium-low heat, spatula

7. Step 7

   Spread 150.0 gr of the remaining crushed tomato in the oiled baking dish, season it with 3.0 gr salt and 1.0 gr black pepper, taste for the final seasoning adjustment, then transfer the shells from the cutting board into the dish, fill them with the skillet mixture, and spread the other 150.0 gr crushed tomato over the shells.

   Ingredients used: 1.0 gr Black Pepper, 300.0 gr crushed tomatoes, 3.0 gr Salt

   Cookware: baking dish, cutting board, large skillet, spoon

8. Step 8

   Bake the filled eggplant in the oven at 190°C for 35 minutes, until the shells are completely soft, the sauce is bubbling, and the filling reaches 74°C at the center.

   Timer: 35 min (scalable)

   Cookware: baking dish, Food Thermometer, oven — 190°C