Ingredients:

For the Eggplant:

• 2 eggplants
• 0.7 liters of water
• 1 tablespoon salt

For the Sauce:

• 50 ml soy sauce
• 50 ml vegetable oil
• 2 cloves garlic, minced
• Fresh dill, chopped (to taste)
• Salt, to taste

For the Filling:

• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 1 clove garlic, minced
• 300 g minced meat (beef, pork, or a mixture)
• 6 mushrooms, chopped
• 0.5 teaspoon salt
• 0.5 teaspoon paprika
• Fresh dill, chopped (to taste)
• 0.75 ml tomato juice

For the Topping:

• 2 eggs
• Salt and pepper, to taste
• 100 g cheddar cheese, grated
• 1 tomato, sliced
• 50 g mozzarella cheese, grated
• 50 g Parmesan cheese, grated

Steps to Make Baked Stuffed Eggplant with Meat, Mushrooms, and Cheese:

Step 1: Prepare the Eggplant Start by washing the eggplants thoroughly. Cut them in half lengthwise and scoop out some of the flesh, leaving about a 1 cm thick border around the skin. This will create a “boat” for the filling. Set aside the scooped-out flesh, as it can be chopped and added to the filling later.

In a large bowl, dissolve 1 tablespoon of salt in 0.7 liters of water. Submerge the eggplant halves in the salted water for about 15-20 minutes to remove any bitterness. Once done, drain and pat the eggplant dry with a kitchen towel.

Step 2: Pre-bake the Eggplants Preheat your oven to 200°C (390°F). Place the eggplant halves on a baking tray, cut side up, and brush them lightly with some vegetable oil. Bake the eggplants in the preheated oven for 15 minutes until they are softened but still hold their shape. Remove from the oven and set aside to cool slightly.

Step 3: Prepare the Sauce In a small bowl, combine 50 ml of soy sauce, 50 ml of vegetable oil, minced garlic, chopped dill, and a pinch of salt. Mix well and set aside. This sauce will be used to flavor the filling and the baked eggplants.

Step 4: Cook the Filling Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté for 2-3 minutes until the onion becomes translucent and fragrant.

Add the minced meat to the skillet and cook, breaking it up with a spatula, until it’s browned and fully cooked, about 5-7 minutes. Stir in the chopped mushrooms and the scooped-out eggplant flesh that was set aside earlier. Cook for another 3-4 minutes until the mushrooms soften.

Season the filling with 0.5 teaspoon salt, 0.5 teaspoon paprika, and fresh dill. Pour in 0.75 ml of tomato juice and let the mixture simmer on medium heat for 10 minutes, allowing the flavors to meld together. The filling should be thick and hearty, perfect for stuffing the eggplants.

Step 5: Prepare the Egg and Cheese Mixture In a small bowl, whisk together the eggs, adding a pinch of salt and pepper to taste. Set this aside, as it will be poured over the stuffed eggplants for an extra creamy and cheesy finish.

Step 6: Assemble the Stuffed Eggplants Once the filling has finished cooking and the eggplants are pre-baked, it’s time to assemble the dish. Place the eggplant halves back on the baking tray, and spoon the filling into each eggplant boat, pressing it down gently to pack it in.

Top the stuffed eggplants with a layer of sliced tomatoes. Pour the whisked eggs over the filling, letting it seep through the layers. Sprinkle the grated cheddar cheese evenly over the eggplants, followed by the grated mozzarella and Parmesan cheeses for that perfect cheesy finish.

Step 7: Bake the Stuffed Eggplants Lower the oven temperature to 180°C (350°F) and bake the stuffed eggplants for 20 minutes, or until the cheese is melted, golden, and bubbly, and the eggs are fully cooked.

Once the eggplants are done baking, remove them from the oven and let them cool for a few minutes before serving.

Step 8: Serve Transfer the baked stuffed eggplants to serving plates and garnish with a sprinkle of fresh dill or parsley for extra color and flavor. Serve hot, and enjoy the rich, cheesy, and savory flavors of this hearty dish.

Nutrition Facts (Per Serving, based on 4 servings):

• Calories: 460 kcal
• Carbohydrates: 16g
• Protein: 31g
• Fat: 30g
• Fiber: 6g
• Sugars: 5g
• Sodium: 1100mg

Frequently Asked Questions (FAQs):

1. Can I use another type of meat for the filling? Yes! You can use ground turkey, chicken, or lamb instead of beef or pork. You can also use a mixture of meats for added flavor.

2. Can I make this dish vegetarian? Absolutely. You can replace the minced meat with a plant-based alternative, like lentils or crumbled tofu, and increase the amount of mushrooms or other vegetables for a vegetarian version of this dish.

3. Can I freeze the stuffed eggplants? Yes, you can freeze stuffed eggplants before baking them. Once assembled, place them in a freezer-safe container, and when you’re ready to bake, let them thaw in the refrigerator before cooking. You may need to increase the baking time slightly if they are still cold.

Tips for Making the Best Baked Stuffed Eggplant:

• Choose the Right Eggplant: Look for firm, medium-sized eggplants with shiny, smooth skin. Avoid eggplants that are too large, as they can be bitter and contain more seeds.
• Don’t Skip the Pre-baking Step: Pre-baking the eggplants ensures they soften enough to hold the filling without becoming too mushy.
• Balance the Cheese: Using a combination of cheddar, mozzarella, and Parmesan gives the dish a perfect balance of sharpness, creaminess, and a golden, crispy topping. Feel free to adjust the cheese amounts to your liking.
• Add Fresh Herbs: Dill is used in this recipe, but you can also add basil, thyme, or parsley to enhance the flavors.

Storage Tips: Store any leftover stuffed eggplants in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the oven at 150°C (300°F) until warmed through, or use a microwave for a quicker option.

You can also prepare the stuffed eggplants ahead of time and store them in the refrigerator before baking. When ready to serve, just pop them in the oven for a fresh, cheesy meal.

Conclusion: Baked Stuffed Eggplant with Meat, Mushrooms, and Cheese is a comforting and delicious dish that’s sure to impress. The rich combination of flavors from the tender eggplant, savory minced meat, earthy mushrooms, and gooey melted cheeses make this a meal that’s both satisfying and nutritious. This dish is perfect for cozy dinners, and the leftovers taste just as good the next day! With its beautiful presentation and mouthwatering taste, it’s sure to become a family favorite.