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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Beef / Difficulty: Easy / Preparation Time: 30-60 Minutes / Number of Servings: 2 |
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Directions: Preheat the oven to 400 F.
Pierce the eggplant in 2 or 3 places and place on a baking sheet.
Roast, turning once or twice, for 20 minutes or just until tender.
When cool enough to handle, halve lengthwise and scoop out the pulp, leaving a 1/2 to 3/4 inch shell.
Set the shell aside.
Chop the pulp and let drain in a colander in the sink.
Heat 1 tablespoon of the oil in a large skillet over medium heat.
Add the onion and bell pepper and cook,stirring occasionally, for 8 minutes, or until tender.
Add the garlic and beef and cook, stirring occasionally, for 15 minutes or until no longer pink.
Stir in the eggplant pulp, oregano, and tomato sauce.
Reduce the heat to low and cook, stirring occasionally, for 15 minutes or until thick.
Stir in 1/8 cup of the cheese, the salt and pepper.
Place the eggplant shells on a baking sheet and evenly divide the beef mixture among them.
Sprinkle with the remaining cheese and drizzle each shell with 1 teaspoon of extra virgin olive oil.
Roast for 15 minutes, or until lightly browned on top.
| Ingredients:
1 eggplant
1 Ounce(s) extra virgin olive oil
1/4 chopped onion, yellow
1/2 chopped green bell pepper
1 Clove(s) minced garlic
1/2 Pound(s) ground sirloin
1/8 Ounce(s) oregano, dried
2 Ounce(s) tomato sauce
163/1250 Pound(s) parmesan cheese
13/625 Ounce(s) salt
217/10000 Ounce(s) black pepper |
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