Making our Stuffed Eggplant again this week🍆 and it’s not just anyyy stuffed eggplant recipe, it’s

Ingredients

• 4 medium Eggplant (Halved lengthwise, skin left on)
• 3 tablespoons Olive Oil (Extra-virgin, for brushing and sautéing)
• 250 grams Ground Beef (80% lean)
• 250 grams Ground Pork (Adds richness)
• 1 medium Onion (Finely chopped)
• 2 cloves Garlic (Minced)
• 2 tablespoons Fresh Parsley (Chopped)
• 2 tablespoons Fresh Basil (Chopped)
• 1 cup Homemade Breadcrumbs (Made from stale Italian bread, toasted)
• 1 cup Pecorino Romano Cheese (Finely grated)
• 2 cups Tomato Sauce (Preferably San Marzano crushed tomatoes with a pinch of salt)
• 1 teaspoon Red Pepper Flakes (Optional, for a gentle heat)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prepare Eggplant Halves

   Slice each eggplant lengthwise into 1‑inch thick halves. Lightly salt the cut sides and place them cut‑side up on a paper‑towel‑lined tray. Let sit for 15 minutes to draw out bitterness, then pat dry.

   Time: PT15M

2. Roast Eggplant

   Preheat the oven to 200°C. Brush the flesh side of each half with olive oil, place them flesh‑side up on a baking sheet, and roast for 25 minutes until the flesh is tender and lightly browned.

   Time: PT25M

   Temperature: 200°C

3. Make the Meat Filling

   While the eggplant roasts, heat 1 tbsp olive oil in a skillet over medium heat. Add the chopped onion and sauté 3 minutes until translucent. Add minced garlic and cook another minute. Add the ground beef and pork, breaking it up, and brown for 6‑8 minutes. Season with salt, pepper, and red pepper flakes. Stir in chopped parsley, basil, breadcrumbs, and half of the grated Pecorino. Mix until combined; remove from heat.

   Time: PT20M

4. Stuff the Eggplant

   Spoon the meat mixture into each roasted eggplant half, pressing gently to fill evenly. Top each with the remaining Pecorino cheese.

   Time: PT10M

5. Prepare Tomato Sauce

   In a saucepan, warm the tomato sauce over low heat, adding a pinch of salt and a drizzle of olive oil. Simmer for 5‑7 minutes to meld flavors.

   Time: PT10M

6. Bake the Stuffed Eggplant

   Transfer the stuffed eggplant halves to a shallow baking dish. Pour the warm tomato sauce around (not over) the eggplants so it pools at the bottom. Cover with foil and bake at 180°C for 30 minutes. Remove foil and bake an additional 5 minutes to brown the cheese.

   Time: PT30M

   Temperature: 180°C

7. Rest and Serve

   Allow the dish to rest for 5 minutes before serving. Garnish with a drizzle of extra‑virgin olive oil and a sprinkle of fresh parsley.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

22 g

Carbohydrates

30 g

Fat

18 g

Fiber

9 g