Baked Stuffed Eggplant El Sol with Chicken or Ground Beef

A light, flavorful option—perfect for healthy lunches or dinners

⏱ Total time: 30 minutes Prep: 10 minutes Cooking: 20 minutes

🥘 Ingredients:

Serves 4

• 2 large eggplants El Sol
• 250 g (about 9 oz) ground chicken breast or lean ground beef
• 1 small onion, chopped
• 1 ripe tomato, diced
• 1 garlic clove, minced
• 2 tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ½ teaspoon dried oregano
• 30 g (about 1 oz) grated cheese (optional, for topping)

• Prepare the eggplants

Wash the eggplants and cut them in half lengthwise, scoop out some of the flesh with a spoon, leaving a 1 cm border so they keep their shape, dice the removed flesh and set aside.

• Cook the filling

In a skillet, heat 1 tablespoon olive oil over medium heat, sauté the onion and garlic for 2–3 minutes, add the chicken or beef and cook until no longer pink, stir in the tomato, diced eggplant flesh, salt, pepper, and oregano. Cook for another 5 minutes.

• Fill and bake

Preheat the oven to 180 °C (350 °F), place the eggplant halves on a baking tray and drizzle with the remaining olive oil, fill them with the meat mixture. If desired, sprinkle with grated cheese on top, bake for 15 minutes, or until the eggplant is tender and the cheese is golden.

• Serve

Enjoy with a fresh salad or brown rice for a complete meal.

💡 Tips: For an even lighter version, sauté with a splash of vegetable broth instead of oil, and skip the cheese.