"Cuban Style Eggplant "

Deliciously Different !

Send this recipe to a Friend

Serves 12



  • 3 medium eggplants

  • 1 1/4 cup chopped onions

  • 1/2 lean ground beef

  • 6 tablespoons of butter

  • Salt

  • Pepper


  • 3 cups herb bread stuffing

  • 1 1/2 cup whole milk

  • 1/4 cup grated parmesan cheese


Sautee onion with butter in skillet until onion becomes translucent. Add the ground beef and continue cooking, over medium heat while stirring for another 5 minutes. Cut eggplants in half, lengthwise. Scoop the meat of the eggplant out leaving about 1/4 inch around the skin. Do not discard this meat. Boil the skins for about 5 minutes in lightly salted water. Drain and paper dry skins, individually.

Add the saved eggplant meat to the skillet with the beef and cook until tender.
Remove beef and eggplant mixture from heat and add 1 1/2 cup of the bread stuffing. Add salt, pepper and milk. Let cool for a few minutes. Fill the eggplant skins with the mixture. Sprinkle the rest of the bread crumbs and parmesan cheese on top and bake for about 20 minute in preheated oven at 400 degrees C.

For other great Cuban recipes, visit www.cubanfoodmarket.com . Over 3000 Cuban specialties. See our Free Shipping offer.

To print this page, Click Below.

Close window