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2 small eggplants
2 tablespoons + 4 tablespoons oil, divided
1/2 pound ground beef or turkey
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
1 onion, chopped
1 red pepper, chopped
2 stalks celery, chopped
2 tomatoes, cubed
1/2 cup Gefen Bread Crumbs
Cut each eggplant in half lengthwise.
Scoop out pulp, leaving half an inch of depth in shell.
Chop eggplant pulp.
Sauté onion in two tablespoons oil.
Add all vegetables and eggplant pulp and cook, covered for 10 minutes.
Combine with chopped meat, mixing well. Fill eggplant halves with vegetable – meat mixture.
Toast crumbs in four tablespoons oil. Sprinkle over filled eggplant.
Bake for one hour.
Preheat the oven to 375 degrees Fahrenheit.
Photography and styling by Periphotography.com
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2 questions, do you mix the meat into the vegetables whilst the vegetables are still on the fire or only once they are off?
also do you put in into the oven covered or uncovered?
You’ll want to add the meat to the veggies, after the veggies are off the fire, so the meat doesn’t overcook, as this recipe calls to bake it as well.
I’d suggest baking this dish covered for 30 minutes and then uncover it for the last 30 minutes of baking.
loved this