At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: 5 servings
• Prep time: 1 hour
• Cook time: 1 hour

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of 5 servings.

• Calories: 350 kcal
• Protein: 16 g
• Carbohydrates: 28 g
• Fat: 21 g
• Fiber: 12 g
• Sodium: 523 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Stuffed Eggplant

Have these measured and ready before you begin.

• 4–5 medium eggplants
• 300 g (10.6 oz) ground beef
• 2 onions, diced
• 2 garlic cloves, minced
• 1 tbsp neutral oil
• 2 tablespoons (30 ml) salça (tomato or red pepper paste)
• 1 tsp fine salt
• 3 tablespoons olive oil, divided
• 2 tomatoes, sliced, and 5 slender green peppers, optional, for topping
• 1 1/2 cups (360 ml) hot water

Directions

1. Heat the oven to 425°F (220°C). Peel the eggplants in stripes, brush with 1 tablespoon oil, and roast for about 25 minutes, until pliable; arrange in a baking dish.

2. Heat the oil in a skillet. Sauté the onions and garlic until softened and lightly colored.

3. Add the ground beef and cook until browned and its liquid has evaporated. Stir in the salça and salt and cook for another 5 minutes.

4. Split each eggplant lengthwise without cutting all the way through, open a pocket, and fill generously with the beef mixture.

5. Top with tomato and pepper if using. Pour the measured hot water around the eggplants.

6. Cover and bake at 375°F (190°C) for 25 minutes; uncover for 10 minutes, until very tender and the filling reaches 160°F (71°C).

Sources

1. USDA FoodData Central — April 2026 data release