Picadillo Stuffed Eggplants

Picadillo Stuffed Eggplants

  • Ingredients 12 Count
  • Nutrition . . . Calories
  • Total Time 70 Minutes

4 servings

4 servings


imperial units us
  • 2 medium eggplants (about 2-1/2 lbs.)
  • 3 Tbsp. olive oil, divided
  • 4 tsp. Knorr® Beef flavor Bouillon, divided
  • 1 cup chopped red onion
  • 1 lb. ground pork
  • 1/2 cup raisins
  • 1/2 cup chopped pimiento-stuffed olives
  • 2 cups cooked rice
  • 1 can (8 oz.) tomato sauce
  • 1 tsp. ground cumin
  • 1 Knorr® Garlic MiniCube, crumbled
  • 1 cup shredded Monterey Jack cheese (about 4 oz.)


BTotal Time1 hr 10 min

  1. Preheat oven to 400°. Cut eggplants in half lengthwise. Scoop out pulp, leaving 1/2-inch shells; reserve shells. Chop pulp and reserve 2 cups; set aside.
  2. Arrange eggplants in a shallow roasting pan, cut-side-up. Brush insides of eggplants with 2 tablespoons olive oil, then evenly sprinkle with 1/2 teaspoon Knorr® Beef flavor Bouillon. Bake for 30 minutes or until tender; set aside and keep warm.
  3. Meanwhile, heat remaining olive oil in a large nonstick skillet over medium-high heat and cook onion and reserved eggplant about 3 minutes, stirring occasionally. Stir in ground pork, cumin and remaining 3-1/2 teaspoons Bouillon. Cook about 5 minutes or until pork is done, stirring frequently. Stir in rice, tomato sauce, raisins and olives and cook about 3 minutes or until thickened. Remove from heat and stir in MiniCube.
  4. Evenly fill eggplant shells with pork mixture, then evenly sprinkle with cheese. Bake for 10 minutes or until cheese is melted and eggplants are heated through. Garnish with additional finely chopped red onion.




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