Stuffed Eggplant Baked In A Delightful Yogurt Sauc... |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is good as a main dish with a green salad or as a side dish with pork or chicken. It is such a magnificent blend of unique flavors. It's herby, cheesy, saucy, tomatoey, beefy and the awesome taste of eggplant rises above all. Read more . We love it and know you will to. Enjoy. Ingredients:
1 large eggplant |
1/2 pound lean ground beef |
6 ounce can tomato paste |
1 egg slightly beaten |
2 tablespoons finely chopped onion |
2 tablespoons finely chopped green pepper |
1 clove garlic, minced |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
1/2 cup dry red wine |
1/2 cup plain whole milk yogurt |
1 8 ounce can tomato sauce |
1/2 cup shredded mozzarella cheese |
Directions:
1. Preheat oven to 350.
2. Cut eggplant in half and scoop out pulp leaving shell intact.
3. Finely dice eggplant pulp.
4. In a skillet brown eggplant in oil and add beef turning until browned.
5. Drain off any fat if necessary.
6. Stir in tomato paste, egg, onion, green pepper, garlic, salt, pepper red wine and yogurt.
7. Heat thoroughly but do not boil.
8. Spoon mixture into eggplant halves then top with tomato sauce and mozzarella cheese then place in baking dish and bake for 45 minutes until bubbly and eggplant is tender.
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