Discover a flavorful and hearty dish with this Mediterranean Stuffed Eggplant recipe. It combines the rich taste of eggplants with a savory filling of minced meat, fresh vegetables, and a blend of aromatic spices. Topped with melted mozzarella and Parmesan cheese, this dish is sure to be a hit at your next meal.

Full Recipe:

Ingredients:

• 2 eggplants: Medium-sized, halved lengthwise
• Olive oil: For drizzling and sautéing
• Salt and pepper: To taste
• Sweet paprika: 1 teaspoon
• Oregano: 1 teaspoon
• 1 onion: Chopped
• 2 bell peppers: Chopped (red, yellow, or green)
• 2 cloves of garlic: Minced
• 0.7 lb (320g) minced meat: Beef, lamb, or a blend
• Cumin: 1/2 teaspoon
• Ginger: 1/2 teaspoon, minced or grated
• Coriander: 1/2 teaspoon
• Chopped parsley: 1/4 cup
• 8.8 oz (250g) tomato puree: Or crushed tomatoes
• 2/3 cup (160ml) water: Adjust as needed
• 5.3 oz (150g) mozzarella: Shredded
• Parmesan cheese: Grated, for topping

Instructions:

1. Prepare the Eggplants:
   • Preheat your oven to 375°F (190°C).
   • Cut the eggplants in half lengthwise and scoop out the flesh, leaving about 1/4 inch around the edges. Brush the eggplant halves with olive oil and season with salt, pepper, sweet paprika, and oregano.
   • Place the eggplant halves on a baking sheet, cut side up, and roast in the oven for about 25 minutes until they start to soften.
2. Cook the Filling:
   • While the eggplants are roasting, heat a tablespoon of olive oil in a large skillet over medium heat.
   • Add the chopped onion and bell peppers, cooking until the onion is translucent and the peppers are softened, about 5 minutes.
   • Stir in the minced garlic and cook for an additional 1 minute.
   • Add the minced meat to the skillet, breaking it up with a spoon as it cooks. Cook until browned, about 8-10 minutes.
   • Season with cumin, ginger, coriander, salt, and pepper. Stir to combine.
   • Mix in the tomato puree and water, and simmer for 10 minutes until the mixture thickens. Stir in the chopped parsley.
3. Assemble the Dish:
   • Remove the eggplant halves from the oven and fill each with the meat mixture, packing it in well.
   • Top each stuffed eggplant with shredded mozzarella and a generous sprinkling of grated Parmesan cheese.
   • Return to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly and the eggplants are fully tender.
4. Serve:
   • Garnish with extra chopped parsley if desired.
   • Serve hot, either on its own or with a side of rice or a fresh salad.

Possible Questions:

Can I use a different type of cheese?
Yes, you can substitute the mozzarella and Parmesan with other cheeses like feta, goat cheese, or cheddar if you prefer.

Can I make this dish ahead of time?
Yes, you can prepare and stuff the eggplants a day in advance. Store them in the refrigerator and bake them when ready to serve.

What can I use instead of minced meat?
For a vegetarian option, use lentils, chickpeas, or a meat substitute like tofu or tempeh.

How can I make this dish spicier?
Add red pepper flakes or a chopped chili pepper to the meat mixture to increase the heat.

Tips:

• Roasting the Eggplants: Be sure not to overcook the eggplants during the initial roasting. They should be slightly firm as they will continue to cook when baked with the filling.
• Adjusting Consistency: If the meat mixture seems too dry, add a little more water or tomato puree. Conversely, if it’s too wet, let it simmer a bit longer to thicken.
• Garnishing: Fresh herbs like basil or additional parsley can enhance the flavor and presentation of the dish.

Storage Instructions:

• Refrigeration: Store any leftover stuffed eggplants in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze the stuffed eggplants after baking. Wrap them tightly in plastic wrap and aluminum foil, and store in the freezer for up to 3 months. Reheat in the oven at 350°F (175°C) until heated through.

Nutritional Facts (per serving, assuming 4 servings total):

• Calories: 320 kcal
• Protein: 20g
• Fat: 22g
• Carbohydrates: 16g
• Fiber: 6g
• Sugar: 8g

Conclusion:

Mediterranean Stuffed Eggplants are a versatile and delicious dish that brings together wholesome ingredients and bold flavors. Whether you’re preparing a family dinner or looking for a satisfying meal prep option, this recipe offers a delightful combination of roasted eggplant, savory meat filling, and gooey cheese. Enjoy the rich, comforting flavors of this dish, and don’t hesitate to experiment with different ingredients to make it your own!