| Cuisine: American | Type: Main Course | Serves: 4 |
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Source:
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South Beach Dient |
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Attributes:
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Healthy |
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Comments:
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Serving Suggestions:
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Ingredients:
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2 eggplants (16 ounces each) 2 tbs. extra-virgin olive oil, divided 1/2 large onion, chopped 1 green bell pepper, chopped 2 cloves garlic, minced 1 pound extra-lean ground beef 1-1/2 tsp. dried oregano 1/2 cup tomato sauce 1/2 cup (2 ounces) grated Parmesan cheese, divided 1/4 tsp. salt 1/4 tsp. ground black pepper |
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Instructions:
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1. Preheat oven to 400°F. 2. Pierce the eggplants 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" shell. Set the shells aside. Chop the pulp and let drain in a colander in the sink. 3. 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 to crumble the beef, for 5 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 1/4 cup of the cheese, the salt and black pepper. 4. Place the eggplant shells on a baking dish and evenly divide the beef mixture among them. Sprinkle with the remaining 1/4 cup cheese an drizzle with the remaining 1 tablespoon oil. Roast for 15 minutes or until lighlty browned on top. |
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Related recipes:
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None |
2005-05-01