Ground Beef And Rice Stuffed Eggplant

Name: Ground Beef And Rice Stuffed Eggplant
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 medium-sized eggplants; 1 pound ground beef; 1 cup cooked rice; 1 onion, diced; 2 cloves garlic, minced; 1 can diced tomatoes (14.5 oz); 1 teaspoon dried oregano; 1 teaspoon paprika; Salt and pepper to taste; 2 tablespoons olive oil; Fresh parsley for garnish

Highlighted under: Home Cooking

I absolutely love making Ground Beef and Rice Stuffed Eggplant. It's a dish that’s not only filling but also a wonderful way to showcase the beautiful flavors of eggplant. I remember the first time I tried it – the savory beef mingling with the subtle rice and aromatic spices created a symphony of flavors that thrilled my taste buds. It’s a perfect weeknight dinner, but it also impresses enough for company. The best part? It’s easy to make and even easier to customize with your favorite spices!

Created by

Camille Norwood

Last updated on 2026-02-07T17:53:35.612Z

When I first made Ground Beef and Rice Stuffed Eggplant, I was amazed at how satisfying a vegetarian dish could be. The flavors of the beef paired with the softness of the eggplant created a delightful texture and taste that’s hard to beat. I like to add herbs like thyme and basil for an extra kick, which really ties everything together.

One of my favorite tips is to make sure to scoop out the eggplant flesh carefully – you want to leave enough for texture while making room for the delicious filling. This recipe has quickly become a family favorite, and I can't wait to share it with you!

Why You'll Love This Recipe
The heartiness of ground beef combined with fluffy rice makes for a satisfying meal.
Versatile and easy to customize with your favorite spices and toppings.
A great way to utilize eggplant, bringing both flavor and nutrition to your table.

Understanding Eggplant

Eggplant, known for its rich texture and slightly bitter flavor, is the star of this dish. When selecting eggplants, look for ones that are firm and shiny, with a vibrant skin. Avoid those that feel soft or have blemishes, as these can indicate overripeness. The bitterness can be mitigated by salting the eggplant flesh and letting it drain for about 30 minutes before cooking, which also reduces moisture for a better texture in the final dish.

In this recipe, the eggplant serves not only as a vessel for the flavorful filling but also adds a unique taste and nutritional benefits, rich in fiber and antioxidants. Make sure to scoop enough flesh out of the eggplants to create a generous cavity for the filling, but don’t discard the flesh; it enhances the filling’s flavor and texture when mixed with the beef and rice.

Perfecting the Filling

The combination of ground beef and rice is not just satisfying but helps to create a well-rounded meal, marrying protein and carbohydrates in a delightful way. When browning the beef, be mindful not to overcrowd the pan; this can cause the meat to steam rather than brown. Aim for a nice sear for enhanced flavor — it should take about 5-7 minutes on medium-high heat before stirring it to ensure even cooking.

I recommend using leftover rice or day-old rice for the filling, as it’s firmer and absorbs flavors better, preventing the dish from becoming mushy. If you prefer a leaner option, ground turkey or chicken can be substituted for the beef, although be aware that these meats might require a bit more seasoning to achieve a comparable flavor profile.

Serving and Storage Tips

For serving, you can personalize each stuffed eggplant half by adding different toppings like shredded cheese, a dollop of yogurt, or a sprinkle of pine nuts. These additions not only enhance the flavor but also give texture contrast to the dish. Pair these stuffed eggplants with a simple side salad or crusty bread to soak up any juices, making for a complete and balanced meal.

When it comes to storage, cooked eggplants will keep in the refrigerator for about 3-4 days in an airtight container. They also freeze beautifully. To freeze, let them cool completely, then wrap each stuffed half in plastic wrap and place them in a freezer-safe container for up to 3 months. Reheating can be done in the oven at 350°F (175°C) until heated through, which typically takes about 20-25 minutes.

Ingredients

2 medium-sized eggplants
1 pound ground beef
1 cup cooked rice
1 onion, diced
2 cloves garlic, minced
1 can diced tomatoes (14.5 oz)
1 teaspoon dried oregano
1 teaspoon paprika
Salt and pepper to taste
2 tablespoons olive oil
Fresh parsley for garnish

Instructions

Prepare the Eggplants

Cut the eggplants in half lengthwise and scoop out the flesh, leaving about half an inch around the sides. Set the flesh aside for later use.

Cook the Filling

In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, cooking until softened. Then add the ground beef, cooking until browned. Stir in the diced tomatoes, cooked rice, eggplant flesh, oregano, paprika, salt, and pepper. Cook for an additional 5 minutes.

Stuff the Eggplants

Preheat your oven to 375°F (190°C). Spoon the beef and rice filling generously into each eggplant half. Place them in a baking dish and cover with foil.

Bake the Eggplants

Bake in the preheated oven for about 30 minutes. Remove the foil during the last 10 minutes to allow the tops to brown slightly.

Serve and Enjoy

Garnish with fresh parsley before serving. Enjoy your flavorful and satisfying stuffed eggplants!

Pro Tips

Feel free to add some grated cheese on top during the last 10 minutes of baking for an extra indulgent touch!

Customizing Your Eggplant

This recipe is incredibly versatile; you can easily swap out spices to create different flavor profiles. For a spicier kick, consider adding crushed red pepper flakes or a dash of cayenne pepper to the filling. Fresh herbs, like basil or mint, can replace the oregano for a Mediterranean twist. Alternatively, experiment with a Cajun seasoning blend for a Southern flair!

Vegetarian options are also possible! Substitute the ground beef with lentils or a mix of sautéed mushrooms, zucchini, and peppers to create a hearty filling without meat. Cook the lentils until tender, about 20-25 minutes, and use the same spices to infuse flavor into the filling.

Troubleshooting Common Issues

If your eggplants are turning mushy during baking, ensure that you’ve scooped out the flesh adequately, allowing enough structure to remain for support. It’s also crucial to bake them just enough; overbaking can lead to watery fillings. Monitoring the dish closely in the final minutes will help achieve a perfect balance — look for golden tops and tender flesh.

If you notice a bitter taste while eating, it may be due to the variety of eggplant used. Some larger eggplants have more bitterness. Always taste the filling before stuffing the eggplants and adjust seasonings as needed. Adding a hint of sweetness, like a teaspoon of sugar in the filling mixture, can help offset any bitterness.

Questions About Recipes

→ Can I use other types of meat for this recipe?

Yes, you can substitute ground turkey, chicken, or even a plant-based meat alternative.

→ What if I don’t have cooked rice?

You can cook rice concurrently or use leftover rice from a previous meal.

→ How long do leftovers last?

Leftovers can be stored in an airtight container in the fridge for up to 3 days.

→ Can I freeze the stuffed eggplants?

Yes, they freeze well! Just make sure to cool them completely before freezing.