Dinner for 4

Beef Stuffed Eggplants

Name: Beef Stuffed Eggplants
Total time: 62 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 eggplants; 1 tbsp salt; 8 oz lean beef mince; 1 large onion; 2 cloves garlic; 1 large tomato; 2 tbsp fresh parsley; 2 tbsp fresh basil; 2 tbsp breadcrumbs; 1 tbsp vegetable stock powder; 14 oz can of condensed tomato soup; 1 tbsp breadcrumbs (optional); 1 tbsp chopped parsley (optional); 1 tbsp chopped basil (optional)

Eggplant halves hold a seasoned beef, tomato, onion, and herb filling before baking in tomato soup.

$2.60per serving $$

62 minstart to table

4servings

Mediterranean Dairy-free Budget Family Lunches Dinners Back to school

Ingredients

2 eggplants
1 tbsp salt
8 oz lean beef mince
1 large onion
2 cloves garlic
1 large tomato
2 tbsp fresh parsley
2 tbsp fresh basil
2 tbsp breadcrumbs
1 tbsp vegetable stock powder
14 oz can of condensed tomato soup
1 tbsp breadcrumbs (optional)
1 tbsp chopped parsley (optional)
1 tbsp chopped basil (optional)

Steps

Halve the eggplants lengthwise, scoop out some flesh, and sprinkle the halves with salt; rest for 15 minutes.
Heat oil in a large skillet over medium heat and cook chopped onion, garlic, and eggplant flesh for 5 minutes.
Add beef and cook for 7 minutes, breaking it apart, until it reaches 160 F.
Stir in chopped tomato, parsley, basil, breadcrumbs, and stock powder, then cook for 3 minutes.
Rinse and dry the eggplant halves, place them in a 9-by-13-inch baking dish, and fill them with the beef mixture.
Pour condensed tomato soup around the eggplants and bake at 400 F for 20 minutes.
Sprinkle with optional breadcrumbs and herbs, then bake for 2 more minutes.

Main ingredient on sale this week? See what to make with ground beef on sale.