Stuffed Eggplant Recipe
Stuffed Eggplant has many variants. This recipe is eggplant stuffed with ground beef and other delicious ingredients.
Servings 3
Calories 391kcal
Ingredients
- 1 big eggplant cut in half
- 1 small onion peeled and diced
- 5 cloves garlic minced
- 1 large tomato diced
- ½ pound ground beef
- 2 bay leaves optional
- 1 large potato julienne
- ¼ cup green pepper seeded and diced
- ¼ cup red bell pepper seeded and diced
- 2 tablespoons raisins chopped or whole
- 2 eggs beaten
- 1 tablespoon fish sauce
- ½ teaspoon garlic powder
- Salt and pepper to taste
- Oil
Instructions
- Cut eggplant in half and place in the oven at 350 degrees until soft. Remove from oven & set aside. Or fry eggplant until soft.
- In a pan, heat oil over medium heat.
- Saute onion for 2 minutes.
- Add garlic and cook until golden and fragrant.
- Toss in tomatoes. Cook until soft. Crush it with kitchen utensil.
- Add fish sauce and bay leaves, if desired but optional.
- Stir in ground beef. Substitute with pork or chicken.
- Cook ground beef until pale brown.
- Add potatoes and cook for 15 minutes or until tender.
- Toss in raisins, green and red bell pepper. Cook for 2 minutes.
- Turn off heat and let it cool down.
- Beat eggs in a concave big plate. Set aside.
- Once eggplant is soft. Scoop out about half of the eggplant pulp and add it to the meat mixture. Add 6 tablespoons of beaten egg to the meat mixture. Mix well.
- Fill the eggplant halves with the meat mixture.
- Put the eggplant halve on the beaten egg plate and pour some egg all over the eggplant. Do the same with the other half.
- Heat oil over medium to low heat.
- Fry eggplant until golden.
- Serve hot with ketchup. Enjoy!
Nutrition
Calories: 391kcal | Carbohydrates: 36g | Protein: 21g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 162mg | Sodium: 587mg | Potassium: 1235mg | Fiber: 8g | Sugar: 10g | Vitamin A: 970IU | Vitamin C: 45.7mg | Calcium: 72mg | Iron: 3.4mg