Tomato Beef Eggplants
Try this Tomato Beef Eggplants recipe, or contribute your own.
Try this Tomato Beef Eggplants recipe, or contribute your own.
- 2 tablespoons fresh basil chopped
- 1 tablespoon salt
- 2 cloves garlic minced
- 2 tablespoons breadcrumbs
- serves 4
- 500 g lean beef mince
- 1 onion, chopped finely
- 1 tomato, diced
- eggplants:
- 2 eggplants, cut in half horizontally (to make 4 hal
- 2 tablespoons fresh parley chopped
- 1 tablespoon vegetable stock powder (i love cooking with vegeta
- 1 can condensed tomato soup or your favourite pasta sauc
- 1 tablespoon breadcrumbs (extra)
- 1 tablespoon chopped parsley (extra for sprinkling on top)
- 1 tablespoon chopped basil (extra for sprinkling on top)
- Carbohydrate 12.8856190800041 g
- Cholesterol 88.75 mg
- Fat 25.3886100000033 g
- Fiber 0.380949998912275 g
- Protein 22.5396125000111 g
- Saturated Fat 9.67782825000099 g
- Serving Size 1 1 stuffed eggplants halve (142g)
- Sodium 135.320000000045 mg
- Sugar 12.5046690810918 g
- Trans Fat 3.88743150000014 g
- Calories 376 calories
Step-by-step
Preheat oven 180C | 356F.
Scoop out the flesh of the eggplants, leaving an inch width of a shell.
Sprinkle salt on to the eggplant shells.
Set aside.
Chop eggplant flesh finely.
Combine it in a bowl with the beef mince, onion, garlic, tomato, parsley, basil, breadcrumbs and stock powder.
Wash salt off eggplants, and dry them well.
Cover base of baking dish with foil.
Pour ½ the can or jar of tomato soup/pasta sauce into tray.
Place eggplants into baking dish (meat side up).
Pour remaining soup/sauce over the tops.
Sprinkle eggplants with additional breadcrumbs.
Cover tray with foil and place into oven to cook for 45 minutes.
After cook time, remove foil off tray and change oven settings to grill/broil eggplants for a further 5 – 10 minutes or until tips are crispy and golden.
Spoon tomato sauce over eggplants and top with extra herbs before serving.
