This recipe isn’t just another eggplant dish – it’s a flavor explosion that will have everyone coming back for seconds! Forget the mess and calories of frying, because this baked version delivers all the deliciousness without the greasy hassle.
Ingredients:
- 2 medium eggplants, sliced about 1 centimeter thick
- Olive oil (approximately 30 milliliters)
- Salt (to taste)
- Garlic powder
- Black pepper
- Sweet paprika
- Dried oregano
- 1 onion, chopped
- 2 medium peppers (any color), chopped
- 2 cloves garlic, minced
- 300 grams ground meat (beef or lamb)
- 8 grams sweet paprika
- 8 grams ground ginger
- Ground cumin
Instructions:
- Preheat your oven to 200°C (400°F).
- In a large bowl, toss the eggplant slices with olive oil, salt, garlic powder, black pepper, paprika, and oregano. Ensure all slices are evenly coated.
- Spread the seasoned eggplant slices on a baking sheet in a single layer. Bake for 20 minutes, flipping halfway through, until tender and slightly golden brown.
- While the eggplant bakes, heat a pan over medium heat with a drizzle of olive oil. Add the chopped onion and peppers, and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute.
- Add the ground meat to the pan and cook until browned, breaking it up with a spoon as it cooks.
- Season the meat mixture with paprika, ginger, and cumin. Stir in a splash of water to deglaze the pan (scrape up any browned bits).
- Once the eggplant is cooked, remove it from the oven and reduce the temperature to 180°C (350°F).
- In a baking dish, spread a thin layer of the meat sauce. Arrange the baked eggplant slices on top, then spoon the remaining sauce over the eggplant.
- Bake for 15-20 minutes, or until the sauce is bubbly and the dish is heated through.
More Information:
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- Feel free to adjust the amount of spices to your preference. Like it spicy? Add a pinch of chili flakes!
- This recipe is easily adaptable. Don’t have peppers? Use zucchini or mushrooms instead. Vegetarian? Swap the ground meat for lentils or chopped walnuts.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Conclusion:
This baked eggplant recipe is a healthy and satisfying alternative to classic fried dishes. It’s perfect for a weeknight meal or a potluck contribution. With its vibrant flavors and easy preparation, it’s sure to become a new family favorite!