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Stuffed Eggplant with Beef and Ricotta

Stuffed Eggplant with Beef and Ricotta
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This Easy Stuffed Eggplant with Beef and Ricotta combines tender roasted eggplant shells filled with a savory mixture of lean ground beef, creamy ricotta cheese, fresh herbs, and tomato sauce. Ready in under an hour, it’s a nutritious, flavorful, and satisfying meal perfect for busy weeknights or special gatherings. With simple ingredients and versatile options, it caters to a variety of dietary preferences while delivering a beautiful presentation and rich, balanced flavors.

Ingredients

Scale

Eggplant and Filling

  • 2 medium-sized firm eggplants
  • 1 cup diced eggplant flesh (from scooping out)
  • 1 lb (450g) lean ground beef
  • 1 cup ricotta cheese
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup tomato sauce (gluten-free)
  • 2 tbsp fresh basil, chopped
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh oregano, chopped
  • 2 tbsp olive oil (for sautéing and roasting)
  • Salt and pepper, to taste

Topping

  • 1/2 cup grated Parmesan cheese

Instructions

  1. Prepare and Roast the Eggplants: Cut the eggplants in half lengthwise. Carefully scoop out the flesh, leaving about a half-inch thick shell to hold the filling. Brush the eggplant shells with olive oil and roast in a preheated oven at 400°F (200°C) for about 20 minutes until slightly tender but still holding shape.
  2. Sauté the Filling Ingredients: Dice the scooped eggplant flesh and set aside. Heat olive oil in a pan over medium heat, then sauté the finely chopped onion and minced garlic until fragrant and translucent. Add the lean ground beef and cook until browned and fully cooked through. Stir in the diced eggplant and cook for a few more minutes to combine flavors.
  3. Combine with Ricotta and Tomato Sauce: Remove the pan from heat and allow the meat mixture to cool slightly. In a large bowl, mix together the cooked beef blend, ricotta cheese, tomato sauce, and chopped fresh herbs (basil, parsley, oregano). Season generously with salt and pepper to taste.
  4. Stuff and Bake: Spoon the beef and ricotta mixture evenly into the roasted eggplant shells. Sprinkle grated Parmesan cheese over the top. Place the stuffed eggplants back in the oven and bake at 375°F (190°C) for 15-20 minutes until the cheese melts and turns golden brown.
  5. Rest and Serve: Let the stuffed eggplants cool for a few minutes after baking to allow the filling to set slightly. Serve garnished with additional fresh herbs and a drizzle of extra virgin olive oil if desired.

Notes

  • Choose uniform-sized eggplants for even cooking and consistent portion sizes.
  • Salt the scooped eggplant flesh and drain excess moisture before cooking to prevent a watery filling.
  • Use fresh herbs rather than dried for a more vibrant flavor.
  • Don’t overfill the shells to allow cheese on top to brown nicely.
  • Allow the dish to rest before serving to help the filling set and hold shape.

Nutrition

Keywords: stuffed eggplant, beef and ricotta, baked eggplant, gluten-free dinner, easy stuffed vegetables, Mediterranean recipe

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