Beef and Quinoa Stuffed Eggplant
User Reviews
4.8
15 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
6 servings
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Calories
421 kcal
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Course
Main Course
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Cuisine
American
Beef and Quinoa Stuffed Eggplant
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Hearty, nutritious and delicious this Beef and Quinoa Stuffed Eggplant recipe loads up tender baked eggplant with a beef and quinoa filling.
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Ingredients
Roasted eggplant:
- 3 medium-small eggplants cut in half lengthwise
- 1 tbsp olive oil
- kosher salt and pepper to taste
Beef filling:
- 2 tbsp olive oil
- 1 yellow onion diced
- 1 lb lean ground beef
- 3-4 garlic cloves minced or pressed
- 1 tsp dried oregano
- 2 tbsp tomato paste
- 1 x 15 oz can plum tomatoes
- 1 x 15 oz jar roasted red pepper drained and chopped
- 1/2 cup uncooked white quinoa
- 1 tbsp aged balsamic vinegar
- ½ cup grated Parmesan cheese
- 1/3 cup fresh parsley chopped
- kosher salt and pepper to taste
- 1 cup mozzarella cheese shredded
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Instructions
Instructions:
- To roast the eggplant:
- Preheat oven to 400F.
- Cut the eggplant in half lengthways, and season with salt and pepper. Drizzle a bit of oil and rub it all over the cut side of the eggplants. Place in an oven dish or a parchment paper lined baking pan.
- Cover the dish with aluminum foil and roast for 40-45 minutes, or until super tender when pierced with a fork.
To make the beef filling:
- Meanwhile, heat the oil in a large pan over medium heat. Sauté the onion until softens, 3-4 minutes.
- Add the ground beef, garlic, oregano, and cook, mincing the meat with a wooden spatula as it cooks.
- Cook until no longer pink, then stir in the tomato paste. All the liquid should be 1 lb lean ground beef evaporated by now.
- Stir in the plum tomatoes and peppers. Break the tomatoes with the wooden spoon and mix well to combine.
- Add the quinoa and stir well. Simmer, covered, over low heat, until the quinoa is fully cooked, 10-12 minutes.
- Once the beef and quinoa sauce is done and thickened, stir in the balsamic, parmesan and 2/3 of the chopped parsley.
- Season with salt and pepper to your taste.
To assemble the stuffed eggplant:
- Remove the roasted eggplant from the oven. Using a fork, fluff each to create some space for the filling.
- Divide the beef filling between the eggplant halves. Sprinkle with shredded mozzarella.
- Return to the oven and bake for 15 minutes more, or until cheese is melted and bubbly.
- Sprinkle with remaining parsley and enjoy!
Notes
- Use a preheated oven.
- You do not need to peel the eggplant.
- A great make-ahead option would be to make the filling ahead of time
- Opt for medium to smaller eggplant, but use ones that have some width.
- Be sure to cover the eggplant with foil when roasting.
- Ideally, shred your own cheese. Pre shredded cheese contains anti-caking agents and doesn't melt as well.
- Keep the flesh from the eggplants that you scrape out, perfect for omelets!
- Garnish with parsley for a pop of freshness and color!
Nutrition Information
Show Details
Calories
421kcal
(21%)
Carbohydrates
35g
(12%)
Protein
30g
(60%)
Fat
19g
(29%)
Saturated Fat
7g
(35%)
Cholesterol
69mg
(23%)
Sodium
2184mg
(91%)
Potassium
1307mg
(37%)
Fiber
11g
(44%)
Sugar
13g
(26%)
Vitamin A
1134IU
(23%)
Vitamin C
52mg
(58%)
Calcium
293mg
(29%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 421 kcal
% Daily Value*
| Calories | 421kcal | 21% |
| Carbohydrates | 35g | 12% |
| Protein | 30g | 60% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 69mg | 23% |
| Sodium | 2184mg | 91% |
| Potassium | 1307mg | 28% |
| Fiber | 11g | 44% |
| Sugar | 13g | 26% |
| Vitamin A | 1134IU | 23% |
| Vitamin C | 52mg | 58% |
| Calcium | 293mg | 29% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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