Beef Wrapped Roasted Eggplant with Tomato Sauce

Grilled fish topped with a red sauce and dollops of cream, garnished with herbs, served on a plate with roasted potato halves.

Beef Wrapped Roasted Eggplant with Tomato Sauce

5 from 1 vote

This delicious Roasted Eggplant recipe wraps eggplant with beef to make it a hearty, complete meal. Served with a tomato sauce and yogurt sauce, this dish is to die for and so comforting.

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Prep Time 20

Cook Time 1 5

Total Time 1 25

Course Main

Cuisine Greek-Inspired

Servings

Calories 1311 kcal

I’m Your Mommy Now

Your Greek mommy that is. 😍 Step into my kitchen to learn how to make yummy Greek food. 🍽️💃

Ingredients

For the eggplants

4 longish medium-large eggplants
900 g (2lbs) extra lean ground beef
2 1/2 tsp kosher salt
1/2 tsp ground pepper
1 1/4 tsp garlic powder
1 1/4 tsp onion powder
1 egg
1 large yellow onion, grated and squeeze out the juices
1 cup shredded mozzarella cheese
670 ml marinara sauce (we love using Mezzetta marinara sauce)

For the yogurt sauce

For the potatoes

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Instructions

Make the yogurt sauce

Mix together the Greek yogurt, pressed garlic, salt and olive oil until well combined. Set aside.

Roast the eggplants

Preheat the oven to 400F. Place eggplants on a parchment lined baking sheet (leave the stems on!) gently prick each of the eggplants a few times with a knife and when the oven is preheated, roast for 40-45 minutes or until the eggplant has ‘deflated’ and is about half the size. *Cooking time will vary depending on the size of your eggplant*
When cool enough to handle, gently peel off the skin of the eggplant and leave on the stem of the eggplant.

Make the ground beef mixture

In a large bowl mix together the ground beef, salt, pepper, garlic powder, onion powder, egg and grated onion (with the juiced squeezed out).
Once combined, divide the beef mixture into 4 portions.

Assemble the beef wrapped eggplant

Once the eggplant has been peeled, preheat oven to 400F (or keep at 400F if your oven is still on).
Put one portion of the meat on a piece of plastic wrap / cling wrap and use your hands to spread it into a quarter inch layer. Gently place the egg plant on one side of the meat layer and then sprinkle the top of the egg plant with 1/4 cup shredded mozzarella cheese. Use the cling wrap to help you roll the meat over and around the egg plant, gently sealing the bottom and side - make sure the stem is still sticking out. Repeat with the remaining meat mixture and eggplants.
Place meat coated eggplants on large parchment paper lined baking sheet (use two sheet pans if needed). Then, in a bowl season the potatoes with olive oil, salt and pepper, toss to combine and then spread around the eggplants on the baking sheet.
Bake for 20-25 minutes or until eggplant is slightly browned, the beef is cooked through and the cheese might just be starting to ooze out. The potatoes should be just starting to turn golden.
If the potatoes need more time, remove the eggplants from the sheet pan and baked the potatoes for 5-10 more minutes.
While the eggplant is baking, warm the marinara sauce over medium-low heat until warmed through.
To serve, spread garlic yogurt over the bottom of a large serving dish. Place the baked eggplant on top followed by the potatoes (if using) around the eggplant. Top with the marinara sauce.