Dinner for 4

Stuffed Eggplant

Name: Stuffed Eggplant
Total time: 55 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 eggplants; 1 tbsp olive oil; 1 small onion; 2 cloves garlic; 1/2 lb lean ground beef; 1 cup diced tomatoes; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp dried oregano; 1/4 cup grated parmesan cheese; 1/4 cup chopped fresh parsley

Eggplant halves are roasted, filled with seasoned beef and tomatoes, then topped with Parmesan and parsley.

Typical price

$8.57for 4 servings

$2.14 per serving$8.57 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.

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

Mediterranean Gluten-free Low-carb Budget Family Dinners

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
Onions$1.29/lb typical	0.3 lb	$0.39Typical price
Garlic$0.75 each typical	0.25	$0.15Typical price
Ground beef$5.49/lb typical	0.5 lb	$2.75Typical price
Canned tomatoes$0.08/oz typical	8 oz	$0.64Typical price
Parmesan$0.55/oz typical	1 oz	$0.48Typical price
Fresh herbs (cilantro, parsley, basil)$1.49 each typical	a little	$0.19Typical price
Total for the servings shown		$8.57

Pantry staples you likely have

Olive and cooking oilSalt and pepperDried herbs, spices and seasoning blends

Not included in the cost.

Ingredients

2 eggplants
1 tbsp olive oil
1 small onion
2 cloves garlic
1/2 lb lean ground beef
1 cup diced tomatoes
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried oregano
1/4 cup grated parmesan cheese
1/4 cup chopped fresh parsley

Steps

Heat the oven to 425 F.
Halve the eggplants lengthwise, scoop out some flesh, brush with olive oil, and roast cut-side up on a baking sheet for 20 minutes.
Chop the eggplant flesh and cook it with onion and garlic in a large skillet over medium heat for 5 minutes.
Add the ground beef, salt, pepper, and oregano, and cook for 7 minutes, breaking up the meat until it reaches 160 F.
Stir in the tomatoes, fill the roasted eggplant halves, top with Parmesan, and bake for 15 minutes before adding parsley.