20 minutes
Cook Time
40 minutes
Cooking Level


  • 3 2 ct Pure Flavor® Craft House Collection® Graffiti Baby Eggplants, halved
  • 1 Pure Flavor® Red Sweet Bell Pepper, sliced & divided
  • 1 Pure Flavor® Yellow Sweet Bell Pepper, sliced & divided
  • 4 cloves garlic, thinly chopped
  • 1 medium onion, chopped
  • ½ lb ground beef
  • 1 cup hot water
  • ½ cup parsley, chopped & divided
  • 1 tbsp olive oil
  • 1 tbsp tomato paste
  • 1 tsp ground cumin
  • Salt & pepper, to taste


Step 1

Heat oil in a non-stick pan over medium-high heat. Add beef, onion, garlic, and peppers and for 4-6 minutes, breaking the beef into smaller pieces.

Step 2

Reduce the heat to medium, mix water, tomato paste, cumin, and salt & pepper, and simmer until the liquid thickens.

Step 3

Remove from heat and stir in half of the parsley.

Step 4

Preheat the grill. Poke 7-10 holes in each eggplant using a fork, and cook for 6-8 minutes, flipping halfway. Place in a large grill-safe casserole dish and set aside.

Step 5

After the eggplants cool, cut a small opening in the "belly" of each eggplant and lightly season with salt.

Step 6

Spoon the sauce into the openings of each eggplant, letting it mound. Pour any remaining sauce into the bottom of the casserole dish.

Step 7

Cover with aluminum foil and place on the grill for 10 minutes. Remove the foil and cook for another 7-10 minutes.

Step 8

Garnish with remaining parsley and serve.

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