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Stuffed Eggplant with Beef and Ricotta

Stuffed Eggplant with Beef and Ricotta
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Stuffed Eggplant with Beef and Ricotta is a hearty and flavorful dish featuring tender roasted eggplant halves filled with a savory mixture of ground beef, garlic, onions, tomato paste, fresh herbs, and creamy ricotta cheese. This comforting and impressive meal is rich in texture and perfectly balanced with nutritious ingredients, ideal for family dinners or meal prepping.

Ingredients

Scale

Eggplant and Base Ingredients

  • 2 medium firm eggplants
  • 2 tablespoons olive oil, divided

Beef Filling

  • 1 pound ground beef (lean or regular)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1/3 cup tomato paste
  • Salt, to taste
  • Black pepper, to taste
  • 2 tablespoons fresh herbs (parsley, basil, or oregano), chopped
  • Chopped eggplant flesh (from scooping out the eggplants)

Cheese

  • 1 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese (optional)

Instructions

  1. Prepare the Eggplants: Wash the eggplants and slice them in half lengthwise. Using a spoon, scoop out the flesh leaving a shell about half an inch thick. Chop the scooped flesh and set aside. Lightly brush the eggplant shells with 1 tablespoon of olive oil. Place the shells on a baking sheet and roast in a preheated oven at 375°F (190°C) for about 20 minutes until tender but still holding their shape.
  2. Cook the Beef Mixture: Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Sauté the finely chopped onion and minced garlic until fragrant and translucent. Add the ground beef and cook until browned, breaking it up as it cooks. Stir in the chopped eggplant flesh and cook until softened. Mix in the tomato paste, salt, pepper, and fresh herbs. Let the mixture simmer for a few minutes to blend the flavors.
  3. Mix in the Ricotta: Remove the skillet from heat and gently fold the ricotta cheese into the beef mixture until well combined. Taste and adjust seasoning if necessary.
  4. Stuff the Eggplants and Bake: Spoon the beef and ricotta filling evenly into the roasted eggplant shells, pressing down lightly. Sprinkle grated Parmesan cheese over the top, if using. Return the stuffed eggplants to the oven and bake for another 15-20 minutes until the cheese is golden and the filling is thoroughly heated.

Notes

  • Scoop carefully, leaving a sturdy eggplant shell to hold the filling during baking.
  • Salt the sliced eggplant and let sit 15 minutes before roasting to reduce bitterness and excess moisture.
  • Use fresh herbs like parsley or basil for better flavor.
  • Fold ricotta gently into the filling—too much can overwhelm the texture.
  • Pre-roasting eggplant shells ensures they are tender yet firm enough to hold filling.

Nutrition

Keywords: stuffed eggplant, beef and ricotta, baked eggplant, gluten free, Mediterranean dish, healthy dinner, meal prep friendly

Find it online: https://marybaking.com/stuffed-eggplant-with-beef-and-ricotta/