Ingredients
4 large eggplants
1 lb lean ground beef (halal)
1 small onion, finely chopped
2 garlic cloves, minced
1 cup diced tomatoes
2 tbsp tomato paste
1 tbsp olive oil (for roasting)
1 tsp dried oregano
1 tsp dried basil
1/2 tsp salt
1/2 tsp black pepper
1 tbsp chopped fresh parsley (optional, for garnish)
Instructions
Preheat oven to 375°F (190°C)
Cut eggplants in half lengthwise and scoop out flesh to create boats, leaving 1/2-inch thick walls
Toss eggplant shells with olive oil, salt, and pepper; roast for 20 minutes until tender
Heat a skillet over medium heat and cook onions and garlic until soft
Add beef and cook until browned; drain excess fat
Stir in tomato paste, diced tomatoes, oregano, and basil; simmer 10 minutes until thickened
Spoon meat mixture into roasted eggplant shells
Return to oven and bake 10-15 minutes until golden
Garnish with parsley before serving
Notes
For optimal texture, drain meat mixture for 5 minutes before stuffing
Can be prepared up to 24 hours in advance and reheated at 350°F
Substitute ground beef with ground halal chicken for alternative protein
Pairs exceptionally well with a side of quinoa or zucchini salad
- Prep Time: 15
- Cook Time: 35
- Category: High Protein Meals
- Method: Roasting, Simmering, Baking
- Cuisine: American
- Diet: High-Protein, Gluten-Free
Nutrition
- Serving Size: One stuffed eggplant
- Calories: 350
- Sugar: 0g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 6g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 138mg