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Stuffed Eggplant with Beef and Ricotta

Stuffed Eggplant with Beef and Ricotta
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A hearty and wholesome Mediterranean-inspired recipe featuring tender eggplant halves stuffed with a savory mixture of lean ground beef and creamy ricotta cheese, baked to golden perfection. This dish offers a perfect balance of rich textures and flavors, making it ideal for cozy dinners or elegant entertaining.

Ingredients

Scale

Vegetables

  • 2 medium-sized firm eggplants
  • 1 onion, finely chopped
  • 2–3 cloves garlic, minced

Meat and Dairy

  • 1 lb (450g) lean ground beef
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese

Pantry Items

  • 1 cup tomato sauce
  • 2 tbsp olive oil
  • 1 tsp Italian herbs (mix of dried basil, oregano, and thyme)
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the Eggplants: Cut the eggplants in half lengthwise and carefully scoop out the flesh, leaving a sturdy shell. Sprinkle the eggplant halves with salt and let them sit for 20 minutes to draw out any bitterness. Pat them dry with paper towels.
  2. Cook the Filling: Heat olive oil in a skillet over medium heat. Sauté the finely chopped onions and minced garlic until fragrant and translucent. Add the lean ground beef and cook until browned. Stir in the diced eggplant flesh and continue cooking until tender. Mix in the tomato sauce, Italian herbs, salt, and pepper. Let it simmer to blend the flavors thoroughly.
  3. Combine Beef Mixture with Ricotta: Remove the skillet from heat and gently fold the ricotta cheese into the beef mixture until well combined, creating a creamy and rich filling.
  4. Stuff the Eggplants: Spoon the beef and ricotta filling evenly into the hollowed eggplant halves. Sprinkle the grated Parmesan cheese generously over the top for a savory crust.
  5. Bake to Perfection: Place the stuffed eggplants in a baking dish and drizzle with a little olive oil. Bake in a preheated oven at 375°F (190°C) for 30 to 40 minutes, or until the eggplants are tender and the cheese topping is golden and bubbly.

Notes

  • Salt the eggplant to draw out moisture, which prevents watery filling and improves texture.
  • Use fresh herbs like basil or oregano for a brighter flavor if available.
  • Avoid overfilling the eggplants to keep them intact during baking.
  • Allow baked eggplants to rest a few minutes before serving for better flavor melding and easier slicing.
  • Choose lean ground beef to keep the dish rich yet not greasy.

Nutrition

Keywords: stuffed eggplant, beef and ricotta, Mediterranean recipe, baked eggplant, healthy dinner, low carb, gluten free

Find it online: https://gourmetglazing.com/stuffed-eggplant-with-beef-and-ricotta/