Stuffed Eggplant

Stuffed Eggplant is a hearty and flavorful dish that combines tender eggplants with a savory filling of ground beef, quinoa, and spices, topped with a sprinkle of fresh herbs. This kosher American dinner is perfect for a cozy night in, offering a delightful balance of textures and flavors.

Ingredients

• 1 medium eggplant - 300 grams
• 200 grams ground beef
• 1/2 cup cooked quinoa
• 1 small onion - 50 grams, diced
• 2 cloves garlic - 6 grams, minced
• 1 medium tomato - 150 grams, diced
• 1 teaspoon paprika
• 1 teaspoon cumin
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• 2 tablespoons olive oil
• 2 tablespoons fresh parsley - 10 grams, chopped
• 1 tablespoon lemon juice
• 1/4 cup shredded mozzarella cheese - 30 grams

Steps

1. Preheat the oven to 190°C (375°F).
2. Slice the eggplant in half lengthwise and scoop out the flesh, leaving about 1 cm of the shell intact. Chop the scooped-out flesh and set aside.
3. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and minced garlic, and sauté until softened, about 3-4 minutes.
4. Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned, about 5-7 minutes.
5. Stir in the chopped eggplant flesh, diced tomato, cooked quinoa, paprika, cumin, salt, and black pepper. Cook for an additional 5 minutes until everything is well combined and heated through.
6. Remove the skillet from heat and stir in the fresh parsley and lemon juice.
7. Stuff the eggplant halves with the beef and quinoa mixture, packing it tightly.
8. Place the stuffed eggplant halves in a baking dish. Sprinkle the shredded mozzarella cheese on top.
9. Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
10. Remove from the oven and let cool for a few minutes before serving.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 350 mg
• Cholesterol: 60 mg
• Total Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Contains antioxidants from eggplant, which can help reduce inflammation.

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