Beef Stuffed Eggplant
Beef Stuffed Eggplant is an moderately easy dinner. Made with 2 eggplant, split in half lengthwise, 1 medium size onion, chopped, 1/2 clove garlic, minced, 2 tbsp. oil and 1/2 lb. cooked beef, cut in small cubes, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
Preheat oven to 350°.
Scoop pulp from eggplant halves, leaving
1/2-inch shell.
Dice pulp.
Saute onion, garlic and eggplant pulp in oil.
Add cubed, cooked meat, tomatoes, salt to taste and basil.
Fill eggplant shells with mixture.
Top with wheat germ combined with cheese.
Put water 1/2-inch deep in bottom of baking pan.
Add filled eggplant halves.
Cover with foil.
At 350° for 1/2 hour.
Uncover and continue baking until shell is tender enough to eat, about 20 minutes. Yields 6 to 8 servings.
🍷 Perfect Pairings
Complete your meal with these
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