Dinner for 4

Beef Stuffed Eggplants

Name: Beef Stuffed Eggplants
Total time: 62 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 eggplants; 1 tbsp salt; 8 oz lean beef mince; 1 large onion; 2 cloves garlic; 1 large tomato; 2 tbsp fresh parsley; 2 tbsp fresh basil; 2 tbsp breadcrumbs; 1 tbsp vegetable stock powder; 14 oz can of condensed tomato soup; 1 tbsp breadcrumbs (optional); 1 tbsp chopped parsley (optional); 1 tbsp chopped basil (optional)

Eggplant halves hold a seasoned beef, tomato, onion, and herb filling before baking in tomato soup.

Typical price

$10.40for 4 servings

$2.60 per serving$10.40 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: cafedelites.com

62 minstart to table
Mediumdifficulty
4servings as written
$$typical cost tier

Mediterranean Dairy-free Budget Family Lunches Dinners Back to school

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Eggplant$1.99/lb typical	2 lb	$3.98Typical price
Ground beef$5.49/lb typical	0.5 lb	$2.75Typical price
Onions$1.29/lb typical	0.5 lb	$0.65Typical price
Garlic$0.75 each typical	0.25	$0.15Typical price
Fresh tomatoes$1.99/lb typical	1.25 lb	$2.52Typical price
Fresh herbs (cilantro, parsley, basil)$1.49 each typical	0.25	$0.23Typical price
Bread crumbs$0.14/oz typical	0.75 oz	$0.09Typical price
Broth or stock$0.07/oz typical	0.5 oz	$0.04Typical price
Total for the servings shown		$10.40

Ingredients

2 eggplants
1 tbsp salt
8 oz lean beef mince
1 large onion
2 cloves garlic
1 large tomato
2 tbsp fresh parsley
2 tbsp fresh basil
2 tbsp breadcrumbs
1 tbsp vegetable stock powder
14 oz can of condensed tomato soup
1 tbsp breadcrumbs (optional)
1 tbsp chopped parsley (optional)
1 tbsp chopped basil (optional)

Steps

Halve the eggplants lengthwise, scoop out some flesh, and sprinkle the halves with salt; rest for 15 minutes.
Heat oil in a large skillet over medium heat and cook chopped onion, garlic, and eggplant flesh for 5 minutes.
Add beef and cook for 7 minutes, breaking it apart, until it reaches 160 F.
Stir in chopped tomato, parsley, basil, breadcrumbs, and stock powder, then cook for 3 minutes.
Rinse and dry the eggplant halves, place them in a 9-by-13-inch baking dish, and fill them with the beef mixture.
Pour condensed tomato soup around the eggplants and bake at 400 F for 20 minutes.
Sprinkle with optional breadcrumbs and herbs, then bake for 2 more minutes.