Winter Eggplant | Eggplant Recipe from Grandma

ground meat

🥗Healthier: lean turkey

💰Cheaper: cooked lentils

Lentils provide protein and reduce costs.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast offers a cheesy flavor with fewer calories.

Preheat the oven to 350°F (180°C).

Slice the eggplants in half lengthwise and scoop out some flesh.

Sprinkle the eggplant halves with salt and let them sit for 30 minutes to draw out moisture.

Rinse the eggplants and pat them dry with a paper towel.

Heat olive oil in a skillet over medium heat and sauté chopped onions until translucent, about 5 minutes.

Add minced garlic and chopped bell pepper to the skillet, cooking for another 3-4 minutes.

Stir in ground meat and cook until browned, about 7-10 minutes.

Add diced tomatoes, rice, cumin, salt, and black pepper to the mixture, stirring well.

Simmer the mixture for 10 minutes until the rice is partially cooked.

Fill the eggplant halves with the meat and rice mixture, packing it tightly.

Top with cheese and breadcrumbs for a crispy finish.

Place the stuffed eggplants in a baking dish and drizzle with olive oil.

Cover the dish with foil and bake for 30 minutes.

Remove the foil and bake for an additional 15 minutes until golden brown.

Garnish with fresh parsley and drizzle with lemon juice before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens