Ground Beef-Stuffed Eggplant Boats
1 large eggplant
1 cup cherry tomatoes
1 whole head of garlic, top sliced off
1 onion, quartered
3-4 T. olive oil
1/2 pound ground beef
8 oz. fresh mushrooms
Grated mozzarella cheese
Basil
Preheat oven to 400 degrees.
Cut eggplant in half, lengthwise. Score both cut sides without cutting through the skin. Place the eggplant halves on a foiled baking tray, cut side up. Place tomatoes, onion and garlic around the eggplant. Drizzle olive oil over all. Salt and pepper. Bake for 25-35 minutes or until eggplant and garlic are mushy.
Scoop out eggplant flesh and mash it in a bowl. Add the other roasted vegs to the bowl and mash together.
In a skillet, brown the ground beef. Transfer meat to the veggie bowl with a slotted spoon, leaving the grease in the skillet. Add mushrooms and saute to brown them. Add to bowl.
This filling can be made ahead.
When ready to eat, fill the eggplant boats with the filling. Microwave under wax paper for 2 1/2 minutes. Top eggplant with grated mozzarella and broil until the cheese browns a bit. Top with chiffonade of basil.
1 large eggplant
1 cup cherry tomatoes
1 whole head of garlic, top sliced off
1 onion, quartered
3-4 T. olive oil
1/2 pound ground beef
8 oz. fresh mushrooms
Grated mozzarella cheese
Basil
Preheat oven to 400 degrees.
Cut eggplant in half, lengthwise. Score both cut sides without cutting through the skin. Place the eggplant halves on a foiled baking tray, cut side up. Place tomatoes, onion and garlic around the eggplant. Drizzle olive oil over all. Salt and pepper. Bake for 25-35 minutes or until eggplant and garlic are mushy.
Scoop out eggplant flesh and mash it in a bowl. Add the other roasted vegs to the bowl and mash together.
In a skillet, brown the ground beef. Transfer meat to the veggie bowl with a slotted spoon, leaving the grease in the skillet. Add mushrooms and saute to brown them. Add to bowl.
This filling can be made ahead.
When ready to eat, fill the eggplant boats with the filling. Microwave under wax paper for 2 1/2 minutes. Top eggplant with grated mozzarella and broil until the cheese browns a bit. Top with chiffonade of basil.
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