#stuffedeggplant

(via Sausage Stuffed Eggplant Bowls - Delicious and Fun Dinner!)

Indulge in the rich and spicy flavors of Harissa Beef Stuffed Eggplant. This Middle Eastern-inspired dish combines tender eggplant with a flavorful harissa-infused ground beef filling, creating a satisfying and aromatic meal.

Ingredients: 2 large eggplants. 1 lb ground beef. 1 onion, finely chopped. 3 cloves garlic, minced. 1 can 14 oz diced tomatoes. 2 tablespoons harissa paste. 1 teaspoon ground cumin. 1 teaspoon ground coriander. Salt and pepper to taste. Olive oil for cooking. Fresh parsley for garnish.

Instructions: Preheat the oven to 375F 190C. Cut the eggplants in half lengthwise. Score the flesh in a crisscross pattern, being careful not to cut through the skin. Brush the eggplant halves with olive oil and place them on a baking sheet. Bake for 25-30 minutes or until the flesh is tender. While the eggplants are baking, heat olive oil in a skillet over medium heat. Add the chopped onion and cook until softened. Add the minced garlic and ground beef to the skillet. Cook until the beef is browned. Stir in the diced tomatoes, harissa paste, ground cumin, ground coriander, salt, and pepper. Simmer for 10 minutes. Once the eggplants are done baking, carefully scoop out the flesh, leaving a thin layer against the skin. Chop the scooped-out eggplant and add it to the beef mixture. Stir well to combine. Stuff each eggplant half with the harissa beef mixture. Place the stuffed eggplants back in the oven and bake for an additional 15-20 minutes. Garnish with fresh parsley before serving. Enjoy your Harissa Beef Stuffed Eggplant!

Prep Time: 20 minutes

Cook Time: 50 minutes

Baked Stuffed Eggplant with Chicken is a flavorful and satisfying dish that combines tender eggplant with a savory chicken filling. It's a perfect main course for a cozy dinner.

Ingredients: 2 medium eggplants. 1 cup cooked chicken, shredded. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1/4 cup chopped fresh parsley. 2 cloves garlic, minced. 1/2 teaspoon dried oregano. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Before you start cooking, heat the oven to 375F 190C. Scoop out the flesh from the eggplants, leaving about a 1/2-inch shell around each half. Cut up the flesh that was scooped out and set it aside. Cooked chicken, breadcrumbs, Parmesan cheese, parsley, garlic, oregano, salt, and pepper should all be mixed together in a bowl. Combine well. Put a little of the chicken mixture into each half of the eggplant and gently press it in. Sprinkle olive oil over the stuffed eggplants before putting them in the oven. Put foil over the baking dish and bake for 25 minutes. Take off the foil and bake for another 10 to 15 minutes, or until the stuffing is golden brown and the eggplants are soft. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 40 minutes