Eggplants stuffed with ground beef – Olive Oils from Spain

Minced meat is a very versatile ingredient, which can be used in a large number of dishes, as it combines perfectly with vegetables, pasta, potatoes, etc. In this occasion, you will see how to prepare eggplants stuffed with ground beef easily. If you like ground pork or mixed pork and beef, you can also use it.

How to make eggplants with ground beef:

First, cut the eggplants in half, vertically. Make some superficial cuts on the inside of each of the half eggplants, being careful not to cut the skin, as you will have to use it as a “recipient” later on. Add salt and pepper, and put them in the oven for 20 minutes at 350ºF.
While the eggplants are in the oven, chop the onion and garlic. Fry in a pan with two heaping tablespoons of Spanish EVOO. When they are browning, add the ground beef and the white wine, letting it cook for a few minutes.
Take the eggplants out of the oven (do not turn it off). Carefully, scoop the eggplant pulp out using a spoon and trying not to break the skin.
Add the eggplant pulp to the fried ground beef meat, mix everything and let it rest for a couple of minutes.
Stuff the skin of the eggplants with the previous mixture. Add grated cheese on top and bake again, at the same temperature as before.
After about 10 minutes, grill on top until the cheese looks slightly toasted.

And that’s how you make eggplants stuffed with ground beef. If you like bechamel sauce, you can make it with EVOO from Spain and pour it over the eggplants before adding the grated cheese (step 5). It will give the dish a more creamy taste.