Ingredients:

For the Eggplants:

• 2 medium eggplants, sliced about 1 cm thick
• 30 ml olive oil
• Salt, to taste
• Pepper, to taste
• Garlic powder, to taste
• Sweet paprika, to taste
• Dried oregano, to taste

For the Filling:

• 1 onion, chopped
• 2 medium peppers, chopped
• 2 cloves garlic, minced
• 300g minced meat (beef, lamb, or chicken)
• 8g sweet paprika
• 8g ginger
• 1 tsp cumin
• 1 tsp coriander
• 250g tomato puree
• 150 ml water
• Salt and pepper, to taste
• Olive oil, for cooking

For Topping:

• 150g mozzarella, shredded
• 60g Parmesan, grated
• Dried oregano, to taste
• Olive oil, for drizzling

Directions:

Step 1: Preheat the Oven

• Preheat your oven to 180°C (356°F). This ensures the eggplants cook evenly and get a nice, golden-brown finish.

Step 2: Prepare the Eggplants

• Slice the 2 medium eggplants into thick rounds, about 1 cm thick.
• Arrange the eggplant slices on a baking sheet lined with parchment paper or lightly greased with olive oil.
• Drizzle about 30 ml of olive oil over the eggplant slices and season with salt, pepper, garlic powder, sweet paprika, and dried oregano.
• Place the seasoned eggplants in the preheated oven and bake for 20 minutes, or until the eggplants are tender and lightly golden. This step brings out the eggplant’s natural sweetness and softens its texture, making it the perfect base for the filling.

Step 3: Make the Meat Filling

• While the eggplants are baking, heat a little olive oil in a pan over medium heat.
• Add the chopped onion and cook until it becomes translucent, about 3-4 minutes.
• Add the chopped peppers and cook for an additional 5 minutes, stirring occasionally until they soften. Season with a pinch of salt and pepper.
• Stir in the minced garlic and cook for 1 more minute until fragrant.
• Add 300g minced meat (you can use beef, lamb, or chicken). Cook the meat, stirring frequently, until browned and fully cooked.
• Season the meat mixture with sweet paprika (8g), ginger (8g), cumin (1 tsp), and coriander (1 tsp), mixing everything well.
• Pour in 250g of tomato puree and 150 ml of water. Stir well to combine, allowing the sauce to thicken over 10-15 minutes. The flavors should meld together, creating a rich and savory filling for the eggplants.
• Adjust seasoning with salt and pepper to taste.

Step 4: Assemble the Dish

• Remove the baked eggplant slices from the oven and allow them to cool slightly.
• Spoon the meat filling generously over each eggplant slice, ensuring that each slice has a good amount of the delicious filling.
• Sprinkle the 150g shredded mozzarella and 60g grated Parmesan evenly over the top of the filling. These cheeses will melt and create a gooey, golden topping.
• Drizzle a little olive oil over the cheese and sprinkle with a pinch of dried oregano for added flavor and aroma.

Step 5: Bake the Eggplant Dish

• Return the assembled eggplants to the oven and bake for another 15 minutes, or until the cheese has melted and is bubbly and golden brown.
• Once done, remove from the oven and let the dish cool slightly before serving. The cheese should be melted, and the eggplant and filling should be soft and flavorful.

Cooking Tips:

• Selecting Eggplants: For best results, choose firm, medium-sized eggplants without bruises or blemishes. Smaller eggplants tend to have fewer seeds and are less bitter.
• Meat Options: Feel free to substitute ground beef or lamb with ground turkey or chicken for a leaner option.
• Extra Heat: If you enjoy spice, you can add chili flakes or chopped spicy peppers to the filling for an extra kick.
• Vegetarian Option: If you prefer a vegetarian version, omit the meat and replace it with lentils or a mix of mushrooms for a hearty filling.
• Serving Suggestions: Serve this dish with a side of fresh salad or crusty bread to soak up the delicious sauce.

Nutritional Facts (Per Serving):

• Calories: 350 kcal
• Protein: 22g
• Carbohydrates: 15g
• Fat: 24g
• Fiber: 6g
• Sodium: 680mg

FAQs:

1. Can I make this dish ahead of time?
   • Yes! You can prepare the filling and bake the eggplants in advance. Store them separately in the fridge, then assemble and bake them when you’re ready to serve. This makes it a great option for meal prepping or entertaining.
2. How do I store leftovers?
   • Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
3. Can I freeze this dish?
   • You can freeze the assembled (but not baked) eggplant slices with the filling. When ready to serve, thaw them in the refrigerator and bake as instructed, adding a few extra minutes to ensure everything is heated through.
4. What can I serve with this dish?
   • This baked eggplant dish pairs well with simple sides like a green salad, steamed vegetables, or even a grain like quinoa or couscous to soak up the sauce.
5. Can I substitute the cheese?
   • If you’re not a fan of mozzarella or Parmesan, you can substitute with Gruyere, Cheddar, or Provolone for a different cheesy flavor.

Conclusion:

Baked Eggplant with Savory Meat Filling is a versatile, flavorful dish that brings Mediterranean comfort food to your table. The combination of tender roasted eggplants, spiced meat filling, and a cheesy topping makes it a crowd-pleaser for any occasion. It’s not only delicious but also nutritious, packed with protein and vegetables. This recipe is easy to follow and can be adjusted to fit personal tastes and dietary needs. Whether you’re serving it for a family meal or a dinner party, this baked eggplant dish will undoubtedly impress.