Beef Wrapped Roasted Eggplant with Tomato Sauce
User Reviews
5.0
3 reviews
Excellent
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Prep Time
20 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 25 mins
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Servings
4
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Calories
1311 kcal
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Course
Main Course
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Cuisine
Greek
Beef Wrapped Roasted Eggplant with Tomato Sauce
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This delicious Roasted Eggplant recipe wraps eggplant with beef to make it a hearty, complete meal. Served with a tomato sauce and yogurt sauce, this dish is to die for and so comforting.
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Ingredients
For the eggplants
- 4 longish medium-large eggplants
- 900 g (2lbs) extra lean ground beef
- 2 1/2 tsp kosher salt
- 1/2 tsp ground pepper
- 1 1/4 tsp garlic powder
- 1 1/4 tsp onion powder
- 1 egg
- 1 large yellow onion, grated and squeeze out the juices
- 1 cup shredded Mozzarella cheese
- 670 ml marinara sauce (we love using Mezzetta marinara sauce)
For the yogurt sauce
- 1 1/2 cups plain greek yogurt
- 4 garlic cloves, pressed
- 1 1/2 tsp kosher salt
- 6 tbsp extra virgin olive oil
For the potatoes
- 16-18 baby potatoes, halved
- 2 tbsp extra virgin olive oil
- 1 tsp kosher salt
- 1/4 tsp ground pepper
Instructions
Make the yogurt sauce
- Mix together the Greek yogurt, pressed garlic, salt and olive oil until well combined. Set aside.
Roast the eggplants
- Preheat the oven to 400F. Place eggplants on a parchment lined baking sheet (leave the stems on!) gently prick each of the eggplants a few times with a knife and when the oven is preheated, roast for 40-45 minutes or until the eggplant has ‘deflated’ and is about half the size. *Cooking time will vary depending on the size of your eggplant*
- When cool enough to handle, gently peel off the skin of the eggplant and leave on the stem of the eggplant.
Make the ground beef mixture
- In a large bowl mix together the ground beef, salt, pepper, garlic powder, onion powder, egg and grated onion (with the juiced squeezed out).
- Once combined, divide the beef mixture into 4 portions.
Assemble the beef wrapped eggplant
- Once the eggplant has been peeled, preheat oven to 400F (or keep at 400F if your oven is still on).
- Put one portion of the meat on a piece of plastic wrap / cling wrap and use your hands to spread it into a quarter inch layer. Gently place the egg plant on one side of the meat layer and then sprinkle the top of the egg plant with 1/4 cup shredded mozzarella cheese. Use the cling wrap to help you roll the meat over and around the egg plant, gently sealing the bottom and side - make sure the stem is still sticking out. Repeat with the remaining meat mixture and eggplants.
- Place meat coated eggplants on large parchment paper lined baking sheet (use two sheet pans if needed). Then, in a bowl season the potatoes with olive oil, salt and pepper, toss to combine and then spread around the eggplants on the baking sheet.
- Bake for 20-25 minutes or until eggplant is slightly browned, the beef is cooked through and the cheese might just be starting to ooze out. The potatoes should be just starting to turn golden.If the potatoes need more time, remove the eggplants from the sheet pan and baked the potatoes for 5-10 more minutes.
- While the eggplant is baking, warm the marinara sauce over medium-low heat until warmed through.
- To serve, spread garlic yogurt over the bottom of a large serving dish. Place the baked eggplant on top followed by the potatoes (if using) around the eggplant. Top with the marinara sauce.
Notes
- This dish is delicious with potatoes but if you prefer to omit them, you can!
- Serve this eggplant with our Maroulosalata aka my Mama's Salad on the side.
Nutrition Information
Show Details
Serving
1eggplant
Calories
1311kcal
(66%)
Carbohydrates
144.9g
(48%)
Protein
87.3g
(175%)
Fat
45.4g
(70%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
6g
Monounsaturated Fat
25.9g
Trans Fat
0.2g
Cholesterol
203.8mg
(68%)
Sodium
2793mg
(116%)
Fiber
32.6g
(130%)
Sugar
37.6g
(75%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1311 kcal
% Daily Value*
| Serving | 1eggplant | |
| Calories | 1311kcal | 66% |
| Carbohydrates | 144.9g | 48% |
| Protein | 87.3g | 175% |
| Fat | 45.4g | 70% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 25.9g | 130% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 203.8mg | 68% |
| Sodium | 2793mg | 116% |
| Fiber | 32.6g | 130% |
| Sugar | 37.6g | 75% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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