Yummy Stuffed Eggplant with Meat and Rice

Transform your dinner table with this irresistible recipe for Yummy Stuffed Eggplant with Meat and Rice. Perfectly roasted eggplant shells are generously filled with a savory mixture of tender ground beef or lamb, fluffy cooked rice, and aromatic spices like cumin and cinnamon, all simmered with juicy diced tomatoes and fragrant garlic. This Mediterranean-inspired dish offers a delightful balance of flavors and textures, finished with the optional touch of melted Parmesan for added depth. Whether served as a hearty main course or an elegant side dish, these stuffed eggplants are a wholesome crowd-pleaser. Simple to prepare and oven-baked to perfection, this recipe is ideal for cozy family dinners or entertaining guests. Garnish with fresh parsley or a dollop of creamy yogurt for a presentation that’s as stunning as the taste.

Nutriscore Rating: 82/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 4

Ingredients

• 4 medium eggplants
• 300 grams ground beef or lamb
• 1 cup cooked rice
• 3 tablespoons olive oil
• 1 medium, finely chopped onion
• 3 minced garlic cloves
• 2 tablespoons tomato paste
• 400 grams (1 can) diced tomatoes
• 2 tablespoons, chopped parsley
• 1 teaspoon ground cumin
• 0.5 teaspoons ground cinnamon
• 1 teaspoon, or to taste salt
• 0.5 teaspoons black pepper
• 1 cup water or broth
• 0.25 cup grated Parmesan cheese (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cut each eggplant in half lengthwise and carefully scoop out the flesh, leaving a 1/4-inch thick shell. Reserve the scooped flesh, chop it finely, and set it aside.

Step 3

Brush the insides of the eggplant shells with 1 tablespoon of olive oil and place them on a baking sheet, cut side up. Bake for 15 minutes to slightly soften, then remove from the oven and set aside.

Step 4

Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 3-5 minutes.

Step 5

Add the garlic and cook for another minute until fragrant.

Step 6

Stir in the ground meat and cook until fully browned, breaking it apart with a spoon, about 5-7 minutes.

Step 7

Add the reserved chopped eggplant flesh, tomato paste, diced tomatoes, ground cumin, ground cinnamon, salt, and pepper. Cook for an additional 5-7 minutes, stirring occasionally, until the mixture is well combined and slightly thickened.

Step 8

Fold in the cooked rice and chopped parsley. Adjust seasoning to taste.

Step 9

Stuff the baked eggplant shells generously with the filling mixture. Place the stuffed eggplants in a baking dish.

Step 10

Pour the water or broth into the bottom of the baking dish to prevent drying out during baking.

Step 11

Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil, sprinkle with grated Parmesan cheese if desired, and bake uncovered for another 10 minutes.

Step 12

Serve warm, optionally garnished with more parsley or a dollop of yogurt on the side.

Nutrition Facts

Serving size	(162246.8g)

Amount per serving	% Daily Value*
Calories	27647.7

Total Fat 526.6g	0%
Saturated Fat 92.5g	0%
Polyunsaturated Fat 4.0g
Cholesterol 287.6mg	0%
Sodium 187555.3mg	0%
Total Carbohydrate 5705.0g	0%
Dietary Fiber 3082.6g	0%
Total Sugars 4130.9g
Protein 1358.9g	0%

Vitamin D 0IU	0%
Calcium 53770.3mg	0%
Iron 929.7mg	0%
Potassium 310011.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 14.4%

Protein: 16.5%

Carbs: 69.2%