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Eggplant Stuffed with Meatloaf

This is an incredible recipe. When cooking eggplant, it is best salted to remove some of the bitter flavor. The meatloaf is just vegetables, spices and ground beef – no fillers. I had only one eggplant and used the excess meat loaf to create two torpedo shaped small loafs and baked them on either side.


Ground beef, 1 pound

Eggplant, 1

Green bell pepper, ¾, chopped

Onion, ½ small, chopped

Paprika, ¼ tsp

Salt & pepper, to taste

Water, to fill a large bowl

Salt, 2 TBSP

Olive oil, ¼ cup

Balsamic vinegar, 1 tsp

Tomato paste, 1 to 2 TBSP




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