Ingredients
Scale
- 2 medium eggplants
- 1 pound ground beef
- 1 cup cooked rice (or quinoa for a healthier option)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes (15 oz)
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- to taste Salt and pepper
- 1 cup shredded mozzarella cheese
- for garnish Fresh parsley (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the eggplants in half lengthwise and scoop out the flesh, leaving about half an inch of the shell. Set the scooped-out flesh aside.
- In a skillet, cook the chopped onion and minced garlic over medium heat until the onion becomes translucent, about 3-4 minutes.
- Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned, about 5-7 minutes. Drain any excess fat.
- Stir in the reserved eggplant flesh, diced tomatoes, cooked rice, oregano, cumin, salt, and pepper. Mix well and let it simmer for 5 minutes.
- Stuff the eggplant halves with the beef mixture, pressing down gently.
- Sprinkle mozzarella cheese on top of each stuffed eggplant.
- Place the stuffed eggplants in a baking dish and cover with aluminum foil. Bake for 30 minutes.
- Remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly.
- Garnish with fresh parsley and serve hot!
- Prep Time: 20
- Cook Time: 40