beef and quinoa stuffed eggplant

beef and quinoa stuffed eggplant

This beef and quinoa stuffed eggplant is one of the delicious recipes featured in the April edition of ‘Supper Club’ magazine! It’s a simple twist on one of my favorite recipes from Yotam Ottolenghi’s book, Jerusalem.

My version uses lean beef and quinoa for a healthy protein boost. This recipe is very easy but requires a lot of inactive cooking time to roast the eggplants properly. Don’t let the long bake time scare you, you can prep everything in about 30 minutes and move on with your life while the oven does the cooking for you!

Be sure to download your copy of ‘Supper Club’ for the full recipe along with an easy to use shopping list!

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beef and quinoa stuffed eggplant

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  • Author: Sep


  • 3 medium eggplants, cut in half lengthwise
  • Salt and pepper
  • 6 Tablespoons olive oil
  • 1 medium yellow onion, diced
  • 5 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper
  • 1 pound ground beef, 85% lean
  • 2 Tablespoons tomato paste
  • 1, 28-ounce can plum tomatoes
  • 1 cup water
  • 1, 12-ounce jar roasted bell pepper, drained and chopped
  • ½ cup white quinoa
  • ¼ cup fresh Italian parsley leaves, chopped
  • 1 Tablespoon apple cider vinegar
  • ½ cup grated parmesan cheese
  • 1 cup mozzarella cheese, shredded


  1. Roast the eggplants:
  2. Liberally sprinkle salt over the flesh of the eggplants and let them sit at room temperature for 30  minutes.
  3. Preheat oven to 425 degrees, line a rimmed baking sheet with aluminum foil.
  4. The salt will draw out liquid from the eggplant. Squeeze the eggplants over the sink to extract as much liquid as possible. Use a clean dish towel to pat the eggplants dry and place them in the baking sheet, skin side down.
  5. Brush the flesh with 4 tablespoons olive oil. Sprinkle with fresh ground black pepper.
  6. Roast the eggplants in the oven until the flesh is softened and they’re starting to brown, 45  minutes. Remove from the oven and allow to cool slightly. Lower the oven to 375 degrees.
  7. Cook the filling while the eggplants roast:
  8. Heat the remaining 2 tablespoons olive oil in a large skillet with tall sides over medium heat. Add the onion and cook until translucent and starting to brown, 8-10 minutes.
  9. Add the garlic, oregano, and cayenne pepper and cook for 1 minute.
  10. Add the ground beef to skillet and cook over high heat, breaking up the meat with a wooden spoon.
  11. Cook the beef until no longer pink and all the liquid has evaporated, 10-12 minutes.
  12. Add the tomato paste and cook, stirring to combine, until the paste turns dark red, 3-5 minutes.
  13. Add 1 teaspoon salt, the tomatoes and bell peppers, and stir to combine. Use the flat end of your spoon to break the tomatoes in half.
  14. Lower the heat to medium and add the quinoa. Cover and let the mixture simmer for 5-6 minutes, until the quinoa is cooked and has absorbed all of the extra liquid.
  15. Off the heat, stir in the parsley, vinegar and parmesan cheese. Taste and adjust the seasoning as desired.
  16. Spoon the beef mixture on top of each eggplant. Cover the baking sheet with aluminum foil and place on the middle rack in the oven. Bake until the eggplants are fully cooked – they will be really soft and the skin should easily be pierced with a fork, about 30-40 minutes. Remove the eggplants from the oven and uncover. Top each eggplant with shredded mozzarella cheese.
  17. Return the dish to the oven, uncovered, and bake until the top is lightly browned, 10-15 minutes longer. Serve warm.



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