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4.8 from 15 votes

Beef and Quinoa Stuffed Eggplant

Hearty, nutritious and delicious this Beef and Quinoa Stuffed Eggplant recipe loads up tender baked eggplant with a beef and quinoa filling.

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 6 servings
Calories: 421 kcal
Course: Main Course
Cuisine: American

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

Instructions

Instructions:
    Cup of Yum
  1. To roast the eggplant:
  2. Preheat oven to 400F.
  3. 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.
  4. 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:
  1. Meanwhile, heat the oil in a large pan over medium heat. Sauté the onion until softens, 3-4 minutes.
  2. Add the ground beef, garlic, oregano, and cook, mincing the meat with a wooden spatula as it cooks.
  3. Cook until no longer pink, then stir in the tomato paste. All the liquid should be 1 lb lean ground beef evaporated by now.
  4. Stir in the plum tomatoes and peppers. Break the tomatoes with the wooden spoon and mix well to combine.
  5. Add the quinoa and stir well. Simmer, covered, over low heat, until the quinoa is fully cooked, 10-12 minutes.
  6. Once the beef and quinoa sauce is done and thickened, stir in the balsamic, parmesan and 2/3 of the chopped parsley.
  7. Season with salt and pepper to your taste.
To assemble the stuffed eggplant:
  1. Remove the roasted eggplant from the oven. Using a fork, fluff each to create some space for the filling.
  2. Divide the beef filling between the eggplant halves. Sprinkle with shredded mozzarella.
  3. Return to the oven and bake for 15 minutes more, or until cheese is melted and bubbly.
  4. 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

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

% 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.