Twice Baked Eggplant

Creamy baked eggplant, some flavourful ingredients and ground beef make this a hearty meal for two. 

Ingredients:

1/2 medium eggplant

1/2 lb ground beef

1 tbsp taco seasoning 

1/2 cup shredded zucchini

1 tbsp olive oil

1/2 cup chopped onion

2 tsps minced garlic

1/2 cup shredded old cheddar

1 egg

1/2 tsp dry oregano

1 tbsp fresh chopped basil

salt and pepper to taste

Cut the eggplant in half lengthwise and brush with olive oil. Place cut side up on a baking sheet and pop in a 375°F oven for 25 minutes.

Remove and cool. Reduce oven temp to 350°F.

When the eggplant is cool enough to handle, scoop out the flesh into a bowl. Set aside.

In a fry pan, cook the ground beef and add the taco seasoning, then add to the eggplant along with the zucchini, onion and garlic. Remove to a bowl and add the cheese, egg, oregano, basil, salt and pepper.

In an oiled baking dish spoon the filling into the eggplant shell, pile high and pack firmly with your hands.

Bake at 350°f for 30 minutes.

When cut in half and served with a cob of corn this made enough for two dinners.

Adapted from: onedishkitchen.com

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