Ground Beef and Cheese Stuffed Eggplant Boats
Ingredients
- For the Eggplant Boats:
- 2 large eggplants, halved lengthwise
- 2 tbsp olive oil
- Salt and black pepper to taste
- For the Filling:
- 450 g ground beef
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup crushed tomatoes or tomato sauce
- 1 tsp dried oregano
- 1 tsp paprika
- 1/2 tsp ground cumin
- Salt and black pepper to taste
- For Topping:
- 1 1/2 cups shredded mozzarella or cheddar cheese
- 2 tbsp grated Parmesan cheese
- Fresh parsley or basil for garnish
Instructions
- Prepare the Eggplants: Preheat the oven to 200°C. Brush eggplant halves with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast until tender.
- Cook the Filling: In a skillet, cook ground beef until browned. Add onion and garlic, then stir in tomatoes, spices, and seasoning. Simmer until thickened.
- Assemble and Bake: Fill roasted eggplants with beef mixture, top with cheese, and bake until cheese is melted and bubbly.