Stuffed Eggplant with Balsamic Glaze

Fresh veggies from the farm stand…the best in the summer!  I like to try new things with different veggies.  You can add other veggies as well, such as diced  carrots, mushrooms, etc.

1 large eggplant
1 pound ground chicken/pork/beef
1/2 onion diced
3 garlic cloves minced
1/3 cup roasted red peppers roughly chopped
1/4 cup fresh basil chopped
1/2 teaspoon dried oregano (I used fresh, about 1T)
2 tablespoons olive oil
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/4 cup balsamic vinegar

Get er done!

Preheat oven to 425 degrees.  I used the toaster oven and brought the temp down to 400 degrees.

Cut eggplant in half.  Leaving a bit inside the skin of the eggplant, cut the middle out and roughly chop.

Chop onion and saute in olive oil until onion is translucent.

Add eggplant and garlic.  Cook for about 7-8 minutes.

Add the ground meat with oregano, salt and pepper.  Cook until meat is no longer pink.

Stir the basil and roasted red peppers and remove from heat.

Place eggplant in baking dish and put meat mixture inside.   Drizzle a little olive oil on the top.

Bake for 30-35 minutes or until tender.

While baking, heat balsamic vinegar in a small sauce pan until it simmers.   Cook until it thickens.  Reduce by half.  Careful not to burn.

Drizzle balsamic reduction on top of eggplant when it’s done.



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