Feasley's Recipes

Baked Stuffed Eggplant

main~1 hr 15 minPhoebe Butler’s recipe box

eggplant · ground beef · tomato paste · egg · onion · green pepper · garlic · salt · pepper · red wine · yogurt · tomato sauce · mozzarella cheese · oil

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25 min active · 1 hr 15 min total · 2 stuffed eggplant halves (times estimated)

Ingredients

  • 1 large eggplant
  • ½ lb lean ground beef
  • 1 can (6 oz) tomato paste
  • 1 egg, slightly beaten
  • 2 tablespoons finely chopped onion
  • 2 tablespoons finely chopped green pepper
  • 1 garlic clove, minced
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup dry red wine
  • ½ cup plain yogurt
  • 1 can (8 oz) tomato sauce
  • ½ cup shredded mozzarella cheese
  • Oil (for browning; quantity not specified)

Steps

  1. Preheat oven to 350°F.
  2. Cut the eggplant in half lengthwise. Scoop out the pulp, leaving the shell intact. Finely dice the eggplant pulp.
  3. In a skillet, brown the diced eggplant pulp in oil. Add the ground beef and cook, turning, until browned. Drain off the fat.
  4. Stir in the tomato paste, beaten egg, onion, green pepper, garlic, salt, pepper, red wine, and yogurt. Heat thoroughly, but do not boil.
  5. Spoon the mixture into the eggplant shell halves. Top with tomato sauce and shredded mozzarella cheese.
  6. Place in a baking dish and bake at 350°F for 45–55 minutes, until bubbly and the eggplant is tender.