Funny how some dishes that you used to hate as a kid just needed some re-invention to make you love them!
That’s what happened with this recipe. I grew up hating this dish until I made it my own, re created my way and now it is one of my favorites!
I really can’t praise it enough. It is a complete and nutritious dish, carb free and diabetes friendly that can be easily frozen.
And if you want to make it healthier use extra lean ground beef. Also, home made tomato sauce is a nice complement if you have the time to make it. But if you don’t have time, make sure you buy a good quality ready made one with less artificial additives. You don’t want to ruin your dish by using cheap low quality sauces, do you?!
Eggplant stuffed with spicy beef
3 medium eggplants cut in halves
1 lb extra lean ground beef or ground chicken
1 1/2 tbs olive oil
1 tbs vinegar
1 small onion, chopped
2 tbs garlic, minced
1 tbs parsley
1 tsp red flakes pepper
1 tsp salt
1/2 tsp ground pepper
3 to 4 cups of tomato sauce
1 cup light Parmesan cheese or grated
Cook the eggplants in a large pan with water, 1 tsp salt and 1 tsp vinegar (any kind), for approximately 15 min, until tender but not over cooked. Drain the water and let it cool. You also can steam them, it takes a bit longer, around 25 min.
In the mean time prepare the spicy ground beef.
Heat the oil and and add the onions, cooking until soft. Add the garlic, stirring quickly, not letting it brown. Mix the ground beef with the onions and garlic and add the vinegar, stirring and making sure the beef is not clumpy. Add all the other spices frying well until the beef is brown and not chunky.
Remove some of the seeds of the eggplants with a small knife, making a hole to accommodate the beef or chicken. Stuff the halves and arrange the eggplants in a oven safe dish. Pour tomato sauce on top and sprinkle the Parmesan cheese. Heat in the oven for 15 min at 350F or until warm and cheese is melted and crisp. (micro wave would work too, heat for 3 to 4 min).
Enjoy and thanks for stopping by!
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