Goats cheese stuffed eggplants filled with fresh herbs and onions are perfect for a quick yet delicious dinner party. They’re really not very complicated – even though they might look it! These are great alongside a tomato sauce and some couscous, or rice.
Total Time
1hr
4.8
4 Ratings
Author: Ruskomsnusk
Servings:
4
Ingredients
•
2
Large
Eggplants
•
1
(125 g)
Goat Cheese Wheel
•
1.1
lb
Ground Beef
•
2
cloves
Garlic
•
5
sprigs
Fresh Rosemary
•
2
Tomatoes
, ripe
•
1
Red Onion
•
2
Eggland's Best Classic Eggs
•
to taste
Salt
•
to taste
Ground Black Pepper
Cooking Instructions
1.
For hollowing out the Eggplants (2), take a spoon and scoop out the flesh bit by bit.
2.
Cut the Red Onion (1), Tomatoes (2), Garlic (2 cloves), and Fresh Rosemary (5 sprigs) into small chunks.
3.
Whip the Eggland's Best Classic Eggs (2) up and stir into the Ground Beef (1.1 lb), then chuck the cut ingredients and mix it well.
4.
Crumble the Goat Cheese Wheel (1) with your fingers and mush everything together with your hands.
5.
Don’t forget to season! Add the Salt (to taste) and Ground Black Pepper (to taste). A good amount, mind you – it needs all the flavor.
6.
Simply place these glorious-looking aubergines into the oven until the meat is thoroughly cooked for 30 to 45 minutes at 200 degrees C (400 degrees F).
7.
Serve and enjoy!
Nutrition Per Serving
CALORIES
502
FAT
31.1 g
PROTEIN
43.7 g
CARBS
9.8 g
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