Stuffed Eggplant Cups are super surprising and very similar to a beef stuffed pepper. For these I used real ground beef, fresh vegetables and plant based cheese (it’s kosher after all!). The result was a mix of “cheesy”, beefy, vegetabley goodness that’s truly unexpected.
Stuffed Eggplant Cups
Who needs a bowl of veggies when the bowl is the veggie?? Stuffed Eggplant Cups are cups made out of roasted eggplant, packed with savory ground beef, sautéed veggies, and a whole lot of flavor—no bowl required!
I originally saw something similar to this recipe on Instagram. It was in a language that was completely foreign to me (read: not English, Hebrew or even Yiddish), so all I could do was watch. Usually I’m seriously careful to give credit to the author, but I have absolutely no idea who/where this video originated or where it is now. I’m comfortable that I changed enough of this recipe that it’s now a Kosher Everyday original 😉
Writing the Stuffed Eggplant Cups Post
I recently was super blessed to go visit my kids, babies and puppy (Pelusa!!) in Israel. It was supposed to be a “working” vacation, where I did some work while there, but still got to take time to hang out with family and friends.
In anticipation of posting this recipe while I was there, especially because eggplant is super popular in Israel, I generated the recipe and all the media associated with it before I left.
I was SO prepared.
You know the phrase “Man plans and G-d laughs”?
A week into my trip I got sick.
Then I got sicker…
While I managed to celebrate Dear Grandson’s birthday and go to the INCREDIBLE Ramat Gan Safari, and a trip to Osher Ad on the day I was leaving, I was basically unable to get out of bed for the entire last week of my trip.
Zebra at the Ramat Gan Safari – NO ZOOM!
Closeup – NO ZOOM!!!
And then I came home… still sick… found out I had a lovely case of bronchitis and possible pneumonia.
Another week and a half in bed.
And finally… HERE IS THE STUFFED EGGPLANT CUPS POST! 🎉🎉🎉
About the recipe for Stuffed Eggplant Cups
This is actually a kind of shockingly easy recipe to prepare. You cut two eggplants into a total of twelve pieces, roast them, smush the bottom of a cup into the center of the eggplant slices to create cups, make the simple beef and vegetable filling which goes into the cups, top them with vegan mozzarella, bake and eat.
Finished Stuffed Eggplant Cups. Ta. Da.
I also added a little bit of Chinese Five Spice to give the Stuffed Eggplant Cups a little bit of flavor kick, and used plant based shredded mozzarella for Kosher reasons.
The vegetables in this recipe are also super colorful and gorgeously vibrant!
Stuffed Eggplant Cups Filling is simply freshly beautiful.
The actual Stuffed Eggplant Cups
The thick eggplant slices are baked for around 45 minutes until they’re soft enough to smush the centers. Make sure you have the right sized cup – not too big, just around 1/4-1/2 inch space around the edge remaining after smushing.
This is how you make Roasted Eggplant Cups. Be careful to get the right sized cup to make the indentation in the eggplant.
Once the cups are prepared, each one gets stuffed with the prepared meat and vegetable filling.
The final step is to top them with plant based cheese.
Stuffed Eggplant Cups with Plant Based Cheese
Then… eat!
Here’s the Recipe For Stuffed Eggplant Cups
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Stuffed Eggplant Cups
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Total Time: 105 minutes
- Yield: 12 Stuffed Eggplant Cups 1x
- Category: Main Dish
- Method: Cooking
- Cuisine: Gluten Free
- Diet: Kosher
Description
Stuffed Eggplant Cups are super surprising and very similar to a beef stuffed pepper. For these I used real ground beef, fresh vegetables and plant based cheese (it’s kosher after all!). The result was a mix of “cheesy”, beefy, vegetabley goodness that’s truly unexpected.
This is actually a kind of shockingly easy recipe to prepare. You cut two eggplants into a total of twelve pieces, roast them, smush the bottom of a cup into the center of the eggplant slices to create cups, make the simple beef and vegetable filling which goes into the cups, top them with vegan mozzarella, bake and eat.
Ingredients
For the Eggplant Cups
- 2 large eggplants, each cut into 6 thick slices
- vegetable spray
- salt and freshly ground black pepper to taste
For the Filling
- 2 tablespoons garlic oil or 2 tablespoons extra virgin olive oil + 2 cloves minced garlic
- 1 pound lean ground beef
- 1 large red pepper, diced
- 1 large yellow pepper, diced
- 1 large green pepper, diced
- 2 Roma tomatoes, diced
- 1 cup sliced green onion
- 1 (6-ounce) can tomato paste
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon Chinese Five Spice
To Finish
- 8 ounces plant based shredded mozzarella cheese
Instructions
For the Eggplant Cups
- Preheat oven to 35o° F, 325° F Convection.
- If not using a ceramic coated baking sheet, cover a large baking sheet with foil and spray with vegetable spray (PAM).
- Place the eggplant slices in a single layer on the pan. Spray generously with vegetable spray, then sprinkle with salt and pepper.
- Bake for 45 minutes until the eggplant is very soft.
- Remove from the oven and allow to cool for 5 minutes.
- Take a cup with a diameter than is around 1/2-inch less than the sides of each eggplant slice. Carefully press the bottom of the cup into the eggplant to make a deep indentation, leaving some of the eggplant unpressed on the bottom. Set aside.
For the Filling
- While the eggplant slices are roasting prepare the filling.
- Heat the oil in a large skillet, then add the ground beef. Sauté until the beef is browned.
- Add the red, yellow and green peppers, and sauté until just soft.
- Next add the green onions and tomatoes and sauté for 2-3 minutes until the tomatoes are just soft.
- Fold in the tomato paste, salt, black pepper and Chinese Five Spice.
To Finish
- Fill each eggplant cup with the beef/vegetable filling using up all the prepared filling.
- Sprinkle the plant based mozzarella over the Stuffed Eggplant Cups.
- Bake for 30 minutes until the mozzarella is melted.
- Serve hot.
Equipment
Caraway Baking Sheet Duo – Black and Gold
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HexClad 12 Inch Hybrid Nonstick Frying Pan and Tempered Glass Lid
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Buy Now → Notes
This is how you make Roasted Eggplant Cups. Be careful to get the right sized cup to make the indentation in the eggplant.
Nutrition
- Serving Size: 1 Stuffed Eggplant Cup
- Calories: 211
- Sugar: 3.4 g
- Sodium: 282 mg
- Fat: 16.2 g
- Saturated Fat: 7.4 g
- Carbohydrates: 7 g
- Fiber: 1.8 g
- Protein: 9.7 g
- Cholesterol: 22.6 mg
More Excellent Eggplant Recipes!
Kosher Everyday Brand of the Week: Caraway!
I used my incredibly fabulous Caraway Baking Sheets for these awesome Stuffed Eggplant Cups. They required no greasing and enabled the eggplant to roast to absolute perfection. I’m a crazy huge fan of these. I own four of them and had a minor issue with them and the Caraway Customer Service sent me four brand new pans. These are truly remarkable and I have them for Pareve, Meat and Dairy. I love them that much. They are the go-to for any kind of roasting/baking and clean like a dream.
I love my Caraway Baking Sheets! These are the large and medium. They come in a ton of different colors – I use the different colors to designate which ones are for Pareve, Meat and Dairy. They’re my family’s favorite pans!!!
CHECK OUT THE KOSHER EVERYDAY AMAZON INFLUENCER STOREFRONT!
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HexClad 14 Inch Hybrid Stainless Steel Frying Pan with Lid, Stay-Cool Handle – PFOA Free, Dishwasher and Oven Safe, Non Stick
I’ve put together a complete Gluten Free Challah Storefront with everything you need to make fabulous Gluten Free Challah!Additionally there is a Small Appliance Storefront with many awesome small appliances that I recommend for your kitchen…even if you have a small space!
You can also find awesome Decorative Serving and Kitchen Items right here.
I’d love to hear what you think!
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