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Stuffed eggplant topped with crispy cheese and fresh herbs
Juicy stuffed eggplant with savory beef filling and melted cheese

Beef Stuffed Eggplant Boats

Author: Flavelo
Recipes Main Courses
A meeting of Turkish 'Karnıyarık' and Mediterranean flavors. The eggplant acts as a natural vessel, soaking up the spicy juices of the meat ragout. The crucial step is prepping the eggplant: salting and roasting eliminates bitterness and ensures a creamy texture before filling. A light yet satisfying summer meal.
🕒 Prep Time 25 mins
🍳 Cook Time 30 mins
⌛ Total Time 55 mins
🍽️ Servings 5 servings
🔥 Calories 420 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Baking sheet
  • Skillet
  • Spoon for scooping
  • Knife

Allergen Information

⚠️ Milk

Instructions

1 ✓

Cut the eggplants in half lengthwise. Score the flesh (or scoop it out, leaving a shell), salt generously, and let sit.

Tip: Salting draws out water and bitterness. After 15 minutes, pat them dry with a paper towel.
2 ✓

Prepare the filling: Sauté the onion and garlic, then brown the ground beef. Add the scooped-out eggplant flesh (chopped), diced pepper, tomatoes, and spices.

Tip: The filling should be thick. Cook off excess liquid, as it won't evaporate much once inside the eggplant.
3 ✓

Stir the cooked rice into the meat mixture, then spoon it back into the eggplant shells.

Tip: The rice absorbs the savory juices from the meat, locking in the flavor.
4 ✓

Top with shredded cheese and bake at 350°F (180°C) for about 30 minutes until the eggplant is tender and the cheese is bubbly.

Tip: Check the thickest part of the eggplant with a fork; if it slides in like butter, it's ready.

Recipe FAQ

Why is the eggplant skin tough?
Eggplant skin can be thick. If you prefer, peel it in stripes (zebra pattern) before roasting, or bake it longer.

Ingredients

  • 2 medium Eggplants
  • 10 oz Ground Beef
  • 1 medium Yellow Onion
  • 2 cloves Garlic
  • 1 medium Bell Pepper
  • 2 medium Tomatoes
  • 3.5 oz Cooked Rice (approx 1/2 cup)
  • 2 tbsp Olive Oil
  • 1 tsp Salt
  • 0.5 tsp Ground Black Pepper
  • 1 tsp Paprika
  • 1 bunch Fresh Parsley
  • 3.5 oz Shredded Cheese (Mozzarella or Cheddar)