Spanish Stuffed Eggplant
A delightful dish combining ground beef, fresh vegetables, and melted cheese in tender eggplants, perfect for family dinners and gatherings.
Ingredients
Main Ingredients
- 2 medium eggplants Choose firm and shiny for best flavor.
- 1 pound ground beef Can substitute with turkey, chicken, or plant-based meat.
- 1 cup diced tomatoes
- 1 cup diced green peppers
- 1 cup shredded cheese Try mozzarella or pepper jack for different flavors.
- 2 tablespoons olive oil
- to taste salt
- to taste pepper
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cut the eggplants in half lengthwise and scoop out the insides to create boats.
Cooking
- In a pan, heat olive oil over medium heat and add the ground beef, cooking until browned.
- Add the diced tomatoes and green peppers, and season with salt and pepper. Cook until the vegetables are tender.
- Mix the scooped eggplant flesh into the beef filling.
- Fill the eggplant halves with the beef mixture and top with shredded cheese.
- Place filled eggplants on a baking sheet and bake for 25-30 minutes or until the cheese is bubbly and golden.
Serving
- Serve warm, either on its own or with a fresh salad or crusty bread.
Notes
Store leftovers in an airtight container for up to 3 days in the refrigerator, or freeze for up to a month. Reheat thoroughly before serving.