Beef-Stuffed Eggplant

2 days ago 4

Democracy Dies successful Darkness

clock1 hr 35 minscourseMain

4.1 (53)

By Ellie Krieger

For this instrumentality connected stuffed eggplant, the rootlike is roasted until tender and browned, past piled with saucy, spiced crushed beef. Topped with a dollop of yogurt, conifer nuts and parsley, this nourishing crockery is packed with layered flavors and textures.

From cookbook writer and registered dietitian nutritionist Ellie Krieger.

Ingredients

Four (8-ounce) Italian (baby) eggplants
1 1/4 teaspoons good salt, divided
1/4 cupful earthy conifer nuts
3 tablespoons olive oil, divided
12 ounces thin crushed beef, preferably 90 percent lean
1 reddish doorbell pepper, cored, seeded and finely chopped
1 tiny yellowish bulb (5 ounces), finely chopped
2 ail cloves, minced oregon finely grated
1 spoon crushed cumin
1/2 spoon crushed coriander
1/4 spoon crushed cinnamon
1/8 spoon cayenne pepper, positive much arsenic needed
One (14.5-ounce) tin petite diced no-salt-added tomatoes, with their juices
1/4 cupful plain Greek yogurt (any abdominous level; optional)
1/4 cupful coarsely chopped caller flat-leaf parsley

Nutritional Facts

Per serving (2 stuffed eggplant halves, utilizing low-fat Greek yogurt)

Calories
412
Fat
25 g
Saturated Fat
5 g
Carbohydrates
26 g
Sodium
501 mg
Cholesterol
57 mg
Protein
23 g
Fiber
9 g
Sugar
14 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cookbook writer and registered dietitian nutritionist Ellie Krieger.

Tested by Alexis Sargent.

Published March 10, 2026