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Dinner recipe · from the recipe book

Garlic Herb Beef-Stuffed Eggplant with Roasted Roots

Tender roasted eggplant halves filled with a garlicky beef, tomato and bulgur stuffing under melted Parmesan, served beside crisp-edged potatoes, carrots and parsnip-sweet butternut.

Garlic Herb Beef-Stuffed Eggplant with Roasted Roots

Ingredients

  • 2 medium1,000 gEggplant2 medium, halved lengthwise
  • 1 lb450 gGround beef, 90% lean
  • ½ cup70 gBulgur, dry
  • ⅔ cup150 gWater
  • 7 oz200 gDiced tomatoes, canned
  • 1 medium110 gYellow onionfinely chopped
  • 6 cloves18 gGarlicminced
  • ⅓ cup chopped20 gFresh parsleychopped
  • 2 tsp2 gDried oregano
  • 2 tsp2 gDried thyme
  • 1¾ tsp2 gDried rosemarycrumbled
  • ⅓ cup grated30 gGrated Parmesan
  • 2 medium450 gRusset potatoescut into 1-inch chunks
  • 4 medium250 gCarrotscut into 1-inch pieces
  • 2 cups cubed280 gButternut squash, peeledcut into 1-inch cubes
  • 3 tbsp40 gOlive oil
  • ¾ tsp5 gSalt
  • ¾ tsp2 gBlack pepper

Steps

  1. Preheat the oven to 425°F (220°C) and line two sheet pans with parchment.
  2. Bring the water to a boil in a small saucepan, stir in the bulgur, cover, take off the heat and let stand 15 minutes.
  3. Scoop the flesh from the eggplant halves, leaving a 1/2-inch shell; chop the scooped flesh and set it aside.
  4. Toss the potato, carrot and butternut with half the olive oil, the rosemary, half the salt and half the black pepper on one sheet pan.
  5. Brush the eggplant shells with a quarter of the olive oil, set them cut side up on the second pan, and roast both pans for 20 minutes.
  6. Meanwhile, heat the remaining quarter of the olive oil in a skillet over medium-high heat and cook the beef, onion and chopped eggplant flesh, breaking up the meat, for 8 minutes.
  7. Stir in the garlic, oregano and thyme and cook 1 minute, then add the tomatoes, the remaining salt and the remaining black pepper and simmer 5 minutes until the beef reaches 160°F (71°C).
  8. Stir the bulgur and half the parsley into the beef mixture.
  9. Spoon the filling into the eggplant shells and sprinkle with the parmesan; stir the root vegetables.
  10. Return both pans to the oven for 20 to 25 minutes, until the eggplant is tender, the cheese is golden and the roots are browned.
  11. Scatter the remaining parsley over the eggplant and serve with the roasted root vegetables.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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