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Stuffed Eggplant

This dish is a flavorful and nutritous twist on classic comfort food. Eggplants are sliced in half and filled with a delicious mixture of ground beef, cooked quinoa, diced onion, diced bell pepper, and minced garlic. The mixture is then topped with a spoonful of tomato sauce and a sprinkle of mozzarella cheese, giving each bite a savory and satisfying flavor.


  • 1 lb Braveheart Black Angus beef

  • 2 medium eggplants

  • 1 cup cooked quinoa

  • 1/2 cup diced onion

  • 1/2 cup diced bell pepper

  • 1 clove garlic, minced

  • 1 cup tomato sauce

  • 1/2 cup shredded mozzarella cheese

  • 2 tablespoons olive oil

  • Salt and pepper to taste


  1. Preheat your oven to 350°F.

  2. Slice the eggplants in half lengthwise and scoop out the centers, leaving a 1/4-inch border.

  3. Chop the eggplant centers into small pieces and set aside.

  4. Heat the olive oil in a large pan over medium heat.

  5. Add the diced onion, bell pepper, and minced garlic to the pan and sauté until the vegetables are soft, about 5 minutes.

  6. Add the ground beef to the pan and cook until it is browned and fully cooked.

  7. Stir in the cooked quinoa and the chopped eggplant centers.

  8. Season the mixture with salt and pepper to taste.

  9. Spoon the mixture into the eggplant halves and top each one with a spoonful of tomato sauce and a sprinkle of shredded mozzarella cheese.

  10. Place the stuffed eggplants on a baking sheet and bake for 15-20 minutes, or until the cheese is melted and the eggplants are tender.

  11. Serve the stuffed eggplants hot, garnished with additional tomato sauce and cheese if desired. Enjoy!

Looking for more delicious recipes? Try Braveheart Massaman Beef Curry!

Unlock a world of savory delights. Order our premium beef and elevate every bite.