Stuffed Eggplants with Ground Beef, Tomatoes and Feta

Halved eggplants are filled with spiced ground beef, tomatoes and onions and baked with feta on top. The dish is low in carbohydrates, high in protein and very filling.

By yumbelo · 2 servings · 45 minutes

Ingredients

  • 2 Stück Eggplants
  • 250 g Ground beef
  • 1 Stück Onion
  • 2 Stück Garlic cloves
  • 1 Dose Can of chopped tomatoes (400 g)
  • 60 g Feta
  • 1 EL Olive oil
  • 1 TL Ground cumin
  • 1 TL Sweet paprika powder
  • 1 EL Lemon juice
  • 1 Bund Parsley, flat-leaf
  • Salt
  • Pepper

Method

  1. Preheat the oven to 200 °C, top and bottom heat.
  2. Cut the eggplants in half lengthwise, score the flesh in a diamond pattern, brush with half of the olive oil and season with salt.
  3. Place the eggplants cut side down on a baking sheet and roast for about 20 minutes until soft.
  4. Take the eggplants out of the oven, turn them over and scoop out the flesh with a spoon, leaving a border about 1 cm wide. Roughly dice the flesh.
  5. Finely dice the onion and garlic and sauté them until translucent in the remaining olive oil in a large pan.
  6. Add the ground beef and fry, stirring, until crumbly, then add the diced eggplant and cook for 5 more minutes.
  7. Season with cumin, paprika powder, salt and pepper, stir in the chopped tomatoes and simmer the mixture for about 10 minutes.
  8. Spoon the filling into the eggplant halves, crumble the feta over the top and bake the eggplants in the oven for about 15 minutes until the cheese is lightly browned.
  9. Finely chop the parsley, mix it with the lemon juice and sprinkle over the eggplants.