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Stuffed Eggplant with Beef and Ricotta

Stuffed Eggplant with Beef and Ricotta
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This Stuffed Eggplant with Beef and Ricotta recipe combines tender eggplants with savory ground beef, creamy ricotta, and aromatic herbs to create a rich, comforting, and elegant meal. Perfect for weeknight dinners or festive gatherings, it is easy to prepare and offers balanced, bold flavors with a healthy touch.

Ingredients

Scale

Eggplants

  • 2 medium-sized firm eggplants

Meat and Cheese

  • 1 lb (450 g) lean ground beef
  • 1 cup (250 g) ricotta cheese
  • ½ cup (50 g) grated Parmesan cheese

Vegetables

  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 cup (240 ml) diced tomatoes (fresh or canned)
  • Eggplant flesh scooped from shells (from the 2 eggplants)

Herbs and Spices

  • 1 tsp dried basil
  • 1 tsp dried oregano
  • Salt, to taste
  • Black pepper, to taste
  • Pinch of red pepper flakes

Oils and Others

  • 2 tbsp olive oil (for sautéing and drizzling)

Instructions

  1. Prepare the Eggplants: Slice the eggplants in half lengthwise, then carefully scoop out the flesh, leaving about a half-inch thick shell. Sprinkle the shells with salt and let them sit for 20 minutes to release any bitterness. Afterward, rinse and pat dry.
  2. Sauté the Filling: Heat olive oil in a large skillet over medium heat. Add chopped onions and garlic, cooking until soft and fragrant. Toss in the ground beef, breaking it up with a spoon, and cook until browned. Stir in the diced eggplant flesh and tomatoes, then season with salt, pepper, basil, oregano, and red pepper flakes. Simmer until the mixture thickens and flavors meld.
  3. Mix in the Ricotta: Remove the skillet from heat and fold in the ricotta cheese gently to create a creamy, luscious filling that contrasts perfectly with the tender eggplant shells.
  4. Assemble and Bake: Preheat the oven to 375°F (190°C). Spoon the beef and ricotta mixture into the eggplant shells, pressing gently to fill them evenly. Place in a baking dish, sprinkle Parmesan cheese over the tops, and drizzle lightly with olive oil. Bake for 30-35 minutes until the eggplants are tender and the cheese is golden.
  5. Serve and Enjoy: Let the stuffed eggplants rest for a few minutes before serving to allow flavors to settle and make them easier to handle and enjoy.

Notes

  • Salt the eggplant shells to reduce bitterness and prevent sogginess during baking.
  • Use lean ground beef to keep the filling rich without excess grease.
  • Fold ricotta gently to maintain its creamy texture.
  • Do not overfill the eggplant shells to prevent spilling during baking.
  • Baking time may vary depending on eggplant size; check tenderness with a fork.

Nutrition

Keywords: stuffed eggplant, beef and ricotta, baked eggplant, Italian appetizer, gluten free, comforting meal

Find it online: https://tastebudtrek.com/stuffed-eggplant-with-beef-and-ricotta/