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Eggplant Stuffed With Beef and Salsa

I love stuffing vegetables and this is the first time I stuffed an eggplant. It's easy and it makes a delicious meal. Just add crusty bread.

Stuffed eggplant with beef and salsa

Stuffed eggplant with beef and salsa

Stuffed Eggplant

We had eggplant growing in our yard, and so I made eggplant parmigiana and then a dish of simple, breaded eggplant. However, I still had lots of eggplants to get through, so I decided to try stuffing them. I used both small and large ones; they all tasted good.

Usually, when I make fried eggplant or eggplant parmigiana, I don't like the skin and so I peel it—but for this recipe you need to keep the skin on to hold everything together.

Eggplants after they are scooped out,  salted, and sitting in a drainer

Eggplants after they are scooped out, salted, and sitting in a drainer

Eggplant shells after salted, rinsed, and dried

Eggplant shells after salted, rinsed, and dried

Eggplant Does Turn Brown

Don't worry if you see your eggplant turning brown on the inside soon after you scoop out the flesh. This is natural. It doesn't hurt anything and it doesn't affect the taste.

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Cook Time

Prep timeCook timeReady inYields

45 min

45 min

1 hour 30 min

4 servings

Ingredients

  • 5 small or 3 larger eggplants
  • 1 3/4 pounds ground beef 80/20
  • salt and pepper, to taste
  • 1 cup onion, chopped
  • 2 tablespoons fresh basil, chopped fine
  • 1/4 cup fresh parsley, chopped fine
  • 1/2 cup bread crumbs
  • 1/4 cup Pecorino Romano cheese, grated
  • 1 jar mild salsa

Instructions

  1. Preheat oven to 365 degrees. Scoop out the flesh of the eggplants, leaving an inch of the shell. Sprinkle salt on to the eggplant shells and set aside on drain rack.
  2. Chop the eggplant flesh and combine it with the beef, onion, garlic parsley, basil, 1/2 cup of the salsa, and salt and pepper.
  3. Wash the salt off the eggplants and dry them with a paper towel.
  4. Cover the base of the baking dish with a thin layer of salsa. Fill the eggplants with the beef mixture and place in the pan with the salsa. Spoon more of the salsa on top of the eggplants and sprinkle with your grating cheese.
  5. Cover with aluminum foil and bake for about 45 minutes or until the beef is cooked through. Let sit for 5 or 10 minutes, then serve with a loaf of crusty Italian bread and if you wish a tossed salad. Enjoy!
Beef mixture

Beef mixture

Stuffed eggplant before it is cooked

Stuffed eggplant before it is cooked

Cooking Notes

  • You can use this same method to make stuffed zucchini, too.
  • If you don't have Pecorino Romano cheese, grated Parmesan cheese will be tasty, as well.
  • If you don't mind zesty flavors, you can use a spicier salsa rather than the mild.

© 2022 Rachel L Alba

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