Stuffed Eggplant Platter
A flavorful stuffed eggplant dish featuring savory ground beef, melted mozzarella, and fresh herbs, perfect for family dinners or entertaining guests craving Mediterranean-inspired flavors.
Ingredients
Instructions
- Cut the eggplants in half lengthwise and carefully remove the eggplant meat to a bowl, leaving about 1/2-inch of shell intact.
- Chop the removed eggplant meat and add it to the bowl with ground beef, tomato sauce, garlic salt, salt, pepper, oregano, and green onions.
- Mix the ingredients thoroughly until well combined.
- Stuff the eggplant shells with the meat mixture and place slices of mozzarella cheese on top.
- Arrange the stuffed eggplants in a baking dish and bake at 375°F (190°C) for about 30-40 minutes until the eggplants are tender and the cheese is melted and bubbly.
- While baking, cook the green beans according to package instructions, then serve alongside the stuffed eggplants.
Tips & Substitutions
For a vegetarian version, substitute the ground beef with lentils or quinoa, which provide a hearty texture. You can also enhance the flavor by adding chopped bell peppers or herbs like basil. If you prefer a bit of spice, consider mixing in some crushed red pepper flakes. For a quicker option, use pre-cooked frozen eggplants. This dish pairs beautifully with Mediterranean recipes for a complete meal.
Serving Suggestions
Serve the stuffed eggplants hot, garnished with additional green onions or fresh herbs for a pop of color. They make a great main dish alongside a fresh salad or crusty bread. Consider pairing with a side of Kay'S Ratatouille Rice for a wholesome meal. For a complete dining experience, serve with a light red wine.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the stuffed eggplants in a baking dish, cover with foil, and warm in a 350°F (175°C) oven for about 15-20 minutes, or until heated through. Avoid microwaving as it can make the eggplant soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Eggplant Platter contains roughly 509 calories, with 24g protein, 82g carbohydrates, and 20g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (176% of the Daily Value), and calcium (141% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1251mg per serving (54% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make stuffed eggplants ahead of time?
Yes, you can prepare the stuffed eggplants a day in advance. Assemble the dish and cover it tightly with foil or plastic wrap, then refrigerate. When ready to bake, simply remove the cover and bake as directed, possibly adding a few extra minutes to the cooking time if starting from cold.
What can I substitute for Mozzarella cheese?
If you want a different flavor, you can substitute Mozzarella with provolone or gouda cheese. For a lower-fat option, consider using part-skim mozzarella or a dairy-free cheese alternative. Each will provide a unique twist to the dish while still melting nicely.
Can I use other vegetables for stuffing?
Absolutely! Feel free to experiment with other vegetables like zucchini, bell peppers, or even mushrooms. Just ensure they are cooked adequately before mixing with the beef and other ingredients. This will add variety and can cater to different tastes and dietary preferences.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).