Ingredients
Scale
- 2 medium eggplants
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 cup ground meat (beef or turkey) or lentils
- 1 cup tomato sauce
- 1 cup grated cheese (mozzarella or parmesan)
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Slice eggplants in half lengthwise and scoop out flesh, leaving about half an inch around the edges. Brush with olive oil.
- In a skillet over medium heat, sauté onions and garlic until translucent. Add bell peppers and cook until softened.
- Stir in ground meat or lentils until cooked through; add tomato sauce and seasonings.
- Fill each eggplant half generously with the mixture and top with cheese.
- Bake for 25-30 minutes until eggplants are tender and cheese is melted. Serve hot.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed eggplant half (200g)
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 50mg