Stuffed Eggplant with Ground Beef


We would like to share with you the most beautiful version of eggplant, the most beloved of vegetables, with this recipe. It is an inseparable duo with rice. You can consume it both as a light and nutritious main dish. This recipe, which is practical and very tasty, is very easy to prepare! This recipe, which is usually preferred in the summer, is with you with the taste of Into the Flavor! The fact that it can be served cold or hot makes it very practical.

Stuffed Eggplant with Ground Beef

We would like to share with you the most beautiful version of eggplant, the most… Main Dishes Stuffed Eggplant with Ground Beef European Print This
Serves: 4-6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )


6 mid-size eggplants
3 green peppers
2 onions
2 cayenne pepper to taste
2 cloves of garlic
200 gr ground beef
1/2 cup of hot water
1 tbsp salt
1 tbsp black pepper
1 tbsp paprika
1/2 cup of olive oil

1 tbsp tomato paste
1 cup of hot water


Peel the eggplant's shell in a striped way. Wash the eggplants and put them in a large bowl then add water and salt. Let it rest for 30 minutes.

Dry the eggplants completely with the help of paper towels. Put the olive oil (use half) in a large pot and fry the eggplants by turning. Then fry the 3 green peppers and set them aside. Put olive oil (use another half) in another large pot and add the diced onions. Cook, stirring occasionally until onions are translucent, about 5 minutes.

Then add ground beef and stir for a few minutes and add chopped cayenne peppers and garlic. Stir occasionally for 5 minutes.

Then add diced tomatoes, salt, black pepper, and paprika, stir and add 1/2 cup hot water and cook for 5 minutes more then set aside.

Place the fried eggplants on a baking tray and cut them in half with a knife and open them with a spoon.

Fill the eggplants with the minced meat mixture you have prepared and add one cherry tomato and the peppers you have fried before.

For the sauce, add the tomato paste and hot water to another bowl and mix well. Then pour this mixture onto a baking tray.

Preheat the oven to 180 C / 350 F degrees and bake for 25-30 minutes.


Tip: For the bitterness of eggplants to go away, you must soak them in salted water for 30 minutes.

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