INGREDIENTS:
- 2 eggplants, cut in half
- ½ kg ground beef
- 3 cloves of garlic, chopped
- 1 cup of drained diced tomatoes
- ½ onion, chopped
- 1 cup of grated cheddar cheese
- 1 chopped green onion, for garnish
HOW TO COOK:
- Preheat the oven to 400 F or 200 C.
- Using a spoon, remove the flesh from the eggplant, leaving about half an inch from the skin.
- Place the eggplant shells on a baking tray lined with aluminum foil.
- Chop the removed flesh into smaller pieces.
- Add some oil to a preheated pan.
- Put the onion, garlic, and eggplant flesh in.
- Saute over medium high heat for 2 or 3 minutes or until the eggplant is tender.
- Put the ground beef in and stir and fry until browned.
- Spoon the mixture into the eggplant shells and sprinkle the tomatoes over the top.
- Bake them in the oven for 15 minutes.
- Remove from the oven and sprinkle the cheese over the top.
- Place them back in the oven for an additional 5 minutes or until the cheese melts.
- Garnish them with some chopped green onions. Serve and enjoy!
IMAGE: vegkitchen.com
Also try: Stuffed Pork Bell Pepper
