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Stuffed Eggplant Casserole

Stuffed Eggplant Casserole recipe image
This international-style casserole features eggplants stuffed with a savory, spiced ground beef mixture. The dish is baked in a rich tomato sauce with fresh vegetables, creating a hearty and aromatic main course. It is a satisfying family dinner that combines the earthiness of eggplant with the warmth of allspice, cinnamon, and cloves.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 383
Description
This international-style casserole features eggplants stuffed with a savory, spiced ground beef mixture. The dish is baked in a rich tomato sauce with fresh vegetables, creating a hearty and aromatic main course. It is a satisfying family dinner that combines the earthiness of eggplant with the warmth of allspice, cinnamon, and cloves.
Ingredients
  • Pine nuts, toasted (optional)
  • Vegetable oil, divided
  • Eggplants, 4- or 5-inch
  • Water
  • Ground beef (or ground lamb)
  • Garlic, chopped
  • Bay leaf
  • Onion, grated
  • Green bell pepper, cored, seeded, and chopped
  • Ground allspice
  • Ground cinnamon
  • Jalapeño, finely minced
  • Ground cloves
  • Nutmeg, grated
  • Tomato paste
  • Water
  • Chopped parsley, divided (plus 2 tablespoons)
  • Sugar
  • Tomatoes, seeded and sliced
  • Salt and fresh ground pepper
Directions
  1. 1
    Heat 1/4 cup of the vegetable oil in a 9-inch skillet. Add the ground beef and cook until brown and crumbly, about 1 to 2 minutes. Add the grated onion and 2 tablespoons of water. Cook for 2 minutes more. Stir in the ground allspice, ground cinnamon, ground cloves, grated nutmeg, and finely minced jalapeño, 1 teaspoon of the tomato paste, 2 tablespoons of the chopped parsley, and salt and pepper. Set aside.
  2. 2
    Remove 1/2-inch wide vertical strips of peel all around the eggplants, leaving 1-inch sections of peel between them. Heat the remaining 1/4 cup of vegetable oil in a large nonstick skillet over moderate heat. Cook the eggplants, tightly covered, until the flesh is golden and tender, about 15 minutes, turning them over halfway through the cooking. Cool on racks over paper towels.
  3. 3
    Discard the oil from the skillet. Add the chopped onion, chopped garlic, bay leaf, and chopped green bell pepper. Cook, uncovered, for 5 minutes, stirring. Dissolve the remaining 2 teaspoons of tomato paste in 1/2 cup of water, add it to the skillet, and cook for 1 minute longer. Season with salt, pepper, and sugar. Set aside.
  4. 4
    Press open one of the striped sides of each eggplant to form a small cavity. Spread the meat filling in each eggplant, using about 2 tablespoons per eggplant.
  5. 5
    Preheat the oven to 375 degrees F. Spread the vegetable sauce on the bottom of a 12-inch baking dish. Arrange the stuffed eggplants in the dish and top with the sliced tomatoes. Cover with foil and bake for 45 minutes. Uncover and bake for 15 minutes longer.
  6. 6
    Sprinkle with the remaining chopped parsley and serve.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 383kcal
% Daily Value *
Total Fat 24g37%
Saturated Fat 8.6g43%
Cholesterol 78mg26%
Sodium 73mg4%
Total Carbohydrate 21g8%
Dietary Fiber 5.6g23%
Sugars 10.6g
Protein 22.5g45%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: eggplant, beef, casserole, stuffed, international, allspice, cinnamon, cloves, tomato, gluten-free, baking, main course
Read it online: https://www.chefs-mate.com/recipe/stuffed-eggplant-casserole/