American Style Stuffed Eggplant

Tender eggplant flesh mixed with seared ground beef. The parmesan and breadcrumb crust must be golden and crunchy to the bite.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 492
• Protein: 33 g
• Carbs: 17 g
• Fat: 31 g

Ingredients

• 2 piece Eggplant (aubergine) ( halved and hollowed )
• 400 g Ground beef 15% fat ( fresh )
• 1 piece Yellow onion ( finely chopped )
• 2 piece Garlic ( minced )
• 2 piece Round tomato ( small dice )
• 50 g Parmesan cheese ( grated )
• 30 g Breadcrumbs ( fine )
• 3 tbsp Extra virgin olive oil
• 2 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 pinch Thyme ( leaves only )

Instructions

1. Preparing the shells

   Cut eggplants in half lengthwise. Scoop out the flesh with a spoon, leaving a 1cm border so the shell remains firm. Roughly chop the extracted flesh.

2. Searing the filling

   In a pan with oil, sweat the chopped onion and garlic. Add the ground beef and eggplant flesh. Let the vegetation water evaporate until the meat starts to brown and slightly stick to the pan.

3. Binding with tomatoes

   Stir in the finely diced tomatoes and thyme. Let reduce over medium heat until the sauce coats the back of a spoon. Season with salt and pepper.

4. Baking and gratin

   Fill the eggplant shells with the stuffing. Mix the parmesan and breadcrumbs, then sprinkle generously on top. Bake at 200°C until the crust is deep brown and the juices are bubbling.

Chef's tips

• If the eggplant shells tilt in the dish, slice a thin piece off the bottom to create a flat base.
• The filling is ready when the oil begins to separate from the tomato, indicating thorough cooking.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Reheat in the oven to maintain the crunch.