Cheesy Italian Beef Stuffed Eggplant
with Balsamic Roasted Carrots & Garlic Bread
- Milk
- Soy
- Wheat
Love eggplant? This is the dish for you! You'll make a tomatoey Bolognese with tender bites of eggplant. Meanwhile, you'll roast the eggplant skins and, once softened, spoon the meat sauce inside, top with Parm, and return to the oven to brown. Serve with balsamic roasted carrots and crusty ciabatta garlic bread for dipping!
Ingredients
1 unit
Eggplant
10 ounce
Ground Beef
1 teaspoon
Garlic Powder
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 tablespoon
Italian Seasoning
2 unit
Scallions
1 unit
Chicken Stock Concentrate
1 unit
Ciabatta Bread
(Contains: Soy, Wheat)
1 unit
Tomato Paste
5 teaspoon
Balsamic Vinegar
9 ounce
Carrots
Not included in your delivery
Salt
Pepper
Olive Oil
Sugar
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Place 2 TBSP butter (4 TBSP for 4) in a small bowl; bring to room temperature. Wash and dry produce. • Trim ends off eggplant and halve lengthwise. Using a small spoon, scoop out insides of eggplant halves, leaving a 1⁄4-inch border. Roughly chop the scooped-out eggplant; set aside in a separate small bowl.
• Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. • Rub eggplant halves all over with a large drizzle of olive oil (two large drizzles for 4 servings); season with salt and pepper. • Tightly wrap each eggplant half in aluminum foil; place on one side of a baking sheet (for 4, arrange across entire sheet).
• On opposite side of sheet from eggplant, toss carrots with a drizzle of olive oil, salt, and pepper (for 4 servings, toss carrots on a second baking sheet). Roast on top rack until eggplant has softened, 15-18 minutes (you’ll add more to the sheet then). (For 4, roast carrots on top rack and eggplant on middle rack, swapping rack positions halfway through.)
• While veggies roast, heat a large drizzle of olive oil in a large pan over medium-high heat. Add chopped eggplant, scallion whites, salt, and pepper; cook, stirring occasionally, until eggplant is lightly browned, 2-3 minutes.
• Add beef, Italian Seasoning, and half the garlic powder (you’ll use the rest later) to pan with eggplant mixture; cook, breaking up meat into pieces, until browned and cooked through, 3-4 minutes. • Add tomato paste and cook, stirring, until brick red in color, 30-60 seconds. • Add 1⁄4 cup water, stock concentrate, and 1⁄2 tsp sugar(1⁄2 cup water and 1 tsp sugar for 4 servings). Cook, stirring constantly, until mixture has thickened, 60 seconds. Turn off heat. Taste and season with salt and pepper if desired. TIP: If there’s excess grease in your pan, carefully pour it out.
• Once eggplant has softened, remove sheet from oven; carefully remove and discard foil from eggplant halves (for 4 servings, remove sheet with carrots from oven as well). • Fill eggplant halves with Italian beef filling; top with Parmesan. • Carefully toss carrots with half the balsamic vinegar(all for 4 servings). • Return to top rack and roast until cheese melts and carrots are tender, 5-8 minutes more (for 4, roast eggplant on top rack and carrots on middle rack).
• While stuffed eggplant and carrots roast, halve and toast ciabatta. • To bowl with softened butter, add remaining garlic powder and a pinch of salt and pepper. • Spread cut sides of ciabatta with garlic butter. Halve on a diagonal to create triangles. • Divide stuffed eggplant and balsamic carrots between plates. Sprinkle eggplant with scallion greens. Serve with garlic bread on the side.
Ground Meat is fully cooked when internal temperature reaches 160°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the tasty beef filling, though some found it needed more seasoning for deeper flavor.
- Ease of prep: Several mentioned it was easy to prepare, but some found scooping and stuffing the eggplant challenging.
- Suggestions: Consider adding diced onion, extra herbs, or cheese to boost flavor; drain excess grease from beef before adding other ingredients.
- Portions: Numerous customers reported receiving extremely small eggplants, making proper stuffing difficult and leaving excess filling.
- Sides: Some felt the balsamic carrots didn't complement the dish well; a few suggested pairing with pasta instead.
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