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
