Stuffed Eggplant with Ground Beef

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Total
1 h 5 min
Prep / cook
15 / 50 min
Servings
3
Ingredients
12
Per serving
400 kcal
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Stuffed Eggplant with Ground Beef

Ingredients 12

Servings:
Eggplant
600 Gram
144.0 6.1g 34.2g 1.1g
Onion
100 Gram
45.0 1.0g 11.0g 0.0g
Red Bell Pepper
50 Gram
14.0 0.5g 3.3g 0.1g
Garlic
5 Gram
7.5 0.3g 1.7g 0.0g
Ground Beef
300 Gram
744.0 77.1g 0.0g 46.1g
Parmesan cheese
30 Gram
119.4 9.9g 0.0g 8.7g
Salt
4 Gram
0.0 0.0g 0.0g 0.0g
Dry Hot Red Paprika flakes
4 Gram
12.5 0.5g 2.2g 0.7g
Tomato
100 Gram
18.0 0.9g 3.9g 0.2g
Sweet Ground Red Paprika (spice)
4 Gram
Sika
11.5 0.6g 2.5g 0.3g
Parsley
20 Gram
7.2 0.6g 0.0g 0.2g
Caw White Cheese
30 Gram
Zdravje Radovo
78.3 5.1g 0.3g 6.3g

Steps 8

Introduction
A hearty and comforting Mediterranean dish featuring tender, oven-roasted eggplant "boats" generously packed with a savory, spiced ground beef filling, fresh herbs, and rich white cheese, all topped with a golden layer of melted Parmesan. Ingredients: 2 large eggplants Olive oil 1 onion, chopped 1 bell pepper, diced 1 clove of garlic, minced 300 g ground beef 1 tbsp soy sauce 1 tomato, diced 1 tsp ground sweet paprika A pinch of hot paprika flakes (chili flakes) Salt and black pepper, to taste Fresh parsley, chopped 100 g white cheese (feta style), crumbled Parmesan cheese, grated (for topping)
  1. Prepare the eggplants: Slice the eggplants in half lengthwise. Scoop out most of the flesh, leaving a 1 cm border to form stable "boats." Generously salt the inside of the boats and let them sit for 20 minutes to draw out bitterness, then pat them dry with a paper towel. Dice the scooped-out eggplant flesh and set it aside for the filling.
    4 Gram Salt 600 Gram Eggplant
  2. Pre-bake the boats: After 20 minutes, drizzle the eggplant boats with olive oil and place them in the oven at 180 degrees C (350 degrees F) for 15 minutes to soften.
    600 Gram Eggplant
  3. Cook the filling: Heat a splash of olive oil in a skillet over medium heat. Add the chopped onion and diced bell pepper, and sauté for 5–7 minutes. Add the minced garlic and sauté for 1 more minute until fragrant.
    100 Gram Onion 5 Gram Garlic
  4. Add the beef and spices: Stir in the diced eggplant flesh and cook for another 5 minutes. Add the ground beef and cook until browned, using a fork to break up the meat into fine pieces. Stir in the soy sauce, diced tomato, sweet paprika, hot paprika flakes, salt, and pepper. Let the mixture simmer for 10 minutes, stirring occasionally.
    300 Gram Ground Beef 4 Gram Salt 100 Gram Tomato 600 Gram Eggplant
  5. Finish the filling: Remove the skillet from the heat. Mix in the fresh chopped parsley and the crumbled white cheese.
    20 Gram Parsley
  6. Assemble and bake: Preheat your oven to 190 degrees C (375 degrees F). Fill each pre-baked eggplant boat generously with the beef mixture. Place the stuffed eggplants in a baking dish and top each one with a handful of grated Parmesan.
    600 Gram Eggplant
  7. Bake and serve: Bake for 25–30 minutes until the eggplants are completely soft and the tops are golden brown. Serve warm, garnished with extra parsley if desired.
    20 Gram Parsley 600 Gram Eggplant
  8. Enjoy your meal!
Igor Gjozinski 7/9/2025 Updated on 4/29/2026 Public
Classification
Category: Main Dish
Cuisine: Mediterranean
Difficulty: Medium
Servings: 3
Total Weight: 1247g
Time Breakdown
15 min
50 min
Preparation
15m
Cooking
50m
Total Time
1h 5m
Nutrition
3
400
Calories
3
34.2 g
Protein
3
19.7 g
Carbs
3
21.2 g
Fat
Sugar: 9.5 g
Fiber: 9 g
Saturated Fat: 9.1 g
Unsaturated Fat: 7.6 g
Trans Fat: 0 g
Cholesterol: 89 mg
Sodium: 920.9 mg
Calcium: 24.1 mg
Iron: 0.7mg
Potassium: 1017.9mg
Salt: 0g
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