Eggplants are in season, and thanks to Freedom Foods Indiana we have had quite a few to cook in the last couple of weeks. This is a tricky vegetable to get your kids to eat and also hard to come up with different ways to cook it. This meal allows you to hide veggies in plain sight, so your kids will never know, and also allows you to serve it in a fun and different way. Give it a go!
Ready in 45 min – Makes 8
To make this recipe you’ll need:
- 4 White Eggplants Medium Size
- 1 lbs ground beef
- 1/2 onion finely chopped
- 2 garlic cloves minced
- 1/2 green bell pepper diced
- 1/2 cup corn kernels
- 2 roma tomatoes diced
- 1/2 tsp cumin
- 1 tsp paprika
- 2 tbsp chopped cilantro
- 1 cup shredded mozzarella cheese (or any cheese of your choice)
- salt and pepper to taste
- Olive oil
Heat the oven at 325 F
Wash and cut the eggplants in half lengthwise and with a spoon, carve the flesh out of them until you only have about 1/4 inch thickness all around. Set the flesh aside.
Brush the eggplant shells with some olive oil and sprinkle some salt on them. Place in a lined baking sheet facing up and put them in the oven
In the meantime, set a pan on medium heat.
Chop all the eggplant flesh that you carved out.
Put 1 tbsp olive oil in the hot pan and start cooking the onions and garlic until soft.
Add the bell pepper, the chopped eggplant and the spices (cumin, paprika, salt and pepper), cook for another 2 minutes.
At this point add the ground beef and cook 5-10 minutes until the beef has browned, follow by adding the chopped tomatoes.
Continue cooking until the tomatoes have broken down and the water from the meat and the tomatoes has reduced. Then add the corn and cilantro, toss to combine.
Taste and adjust seasoning.
Once the meat is done, pull the eggplants from the oven. Fill each of the eggplant halves with the meat filling and top with some cheese. Bring the oven to 375 F and put the baking sheet back in the oven for another 10 – 25 minutes or until cheese is melted and browned a little. Top with some chopped cilantro and serve with sour creme or creme fraiche.
- If you have any leftover filling, it also goes well as a taco filling!