Ingredients:

• 3 eggs
• A pinch of salt
• Half a teaspoon of ground pepper
• Half a teaspoon of Provencal herbs
• 150 milliliters of 20% cream (approximately 2/3 cup)
• 1 medium onion
• 3 large potatoes
• Olive oil for frying and greasing
• A teaspoon of turmeric
• 2 cloves of garlic
• 1 eggplant
• 2 additional onions
• Sunflower oil for cooking
• 2 medium carrots
• 400 grams of pork or beef mince (approximately 0.88 lb)
• A teaspoon of ground paprika
• A teaspoon of dried garlic
• Salt to taste
• 150 grams of cheese (approximately 0.33 lb, grated)

Steps to Prepare:

1. Prepare the Potatoes:
   • Begin by peeling the potatoes and cutting them into small cubes or thin slices, depending on your preference. For a more rustic feel, you can leave the skins on. Place them in a large pot of water, add a pinch of salt, and bring to a boil. Cook until they are just tender (about 10-12 minutes). Drain and set aside.
2. Cook the Meat Mixture:
   • Heat a large skillet over medium-high heat and add a splash of sunflower oil. Once hot, add the minced pork or beef. Cook, stirring occasionally, until the meat is browned and fully cooked through.
   • Add the chopped onions, grated carrots, and minced garlic to the meat. Continue to sauté until the onions become translucent and the carrots soften. Season the mixture with turmeric, paprika, dried garlic, salt, and pepper. Stir to evenly distribute the spices, letting them bloom for a minute or two. Set aside.
3. Prepare the Eggplant:
   • Cut the eggplant in half lengthwise and scoop out the flesh, leaving about 1/2-inch thick walls around the edge. You can chop the eggplant flesh and add it to your meat mixture for extra flavor. Brush the hollowed-out eggplant halves with olive oil and season with salt and pepper. Place them in a preheated oven (around 180°C or 350°F) for 15-20 minutes, or until they become tender and slightly browned.
4. Assemble the Casserole:
   • In a large bowl, whisk together the 3 eggs, cream, and a pinch of salt. Add the cooked potatoes and gently mash them, leaving some texture. Stir in the Provencal herbs and ground pepper.
   • Spoon the potato mixture into the roasted eggplant halves, filling them generously. Top each stuffed eggplant with the meat mixture, spreading it evenly over the potatoes.
5. Add Cheese:
   • Sprinkle the grated cheese evenly over the stuffed eggplants. You can use any cheese you prefer, but a melty cheese like mozzarella or a tangy cheese like cheddar works wonderfully.
6. Bake the Casserole:
   • Place the stuffed eggplants in the oven, and bake for an additional 20 minutes, or until the cheese has melted and is golden and bubbly on top. You can broil for a minute or two at the end to achieve a crispier top.
7. Serve:
   • Once done, remove the casserole from the oven and allow it to cool for a few minutes before serving. Garnish with fresh herbs, such as parsley or basil, for a fresh finishing touch. Serve with a light salad or enjoy on its own for a fulfilling meal.

Prep Time:

• 25 minutes

Cooking Time:

• 45-50 minutes

Total Time:

• 1 hour 10 minutes

Kcal (Approximate):

• 450 kcal per serving

Servings:

• This recipe serves 4 people comfortably.

Explanation of the Recipe:

This recipe is a beautiful harmony of ingredients that have been enjoyed in many cultures for generations. The eggplant, with its unique texture and ability to absorb spices, makes an ideal vessel for stuffing with hearty fillings. Combined with tender potatoes, creamy eggs, and rich cream, the stuffed eggplant becomes a satisfying main dish that doesn’t feel too heavy. The addition of ground meat, whether pork or beef, gives the dish depth and umami, while the Provencal herbs and spices add aromatic complexity that makes each bite memorable.

The recipe is timeless because it takes humble ingredients and elevates them with layers of flavor, satisfying both the body and the soul. It is not overly complicated, yet offers enough variety to feel special for any occasion, from casual family dinners to festive gatherings. The richness of the eggplant and potatoes is perfectly balanced by the savory meat filling and the golden cheese topping. It is a dish that feels familiar, comforting, and satisfying — qualities that never go out of style.

Nutrition Facts (Per Serving):

• Calories: 450 kcal
• Protein: 30 g
• Carbohydrates: 30 g
• Fat: 25 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 80 mg

FAQs:

1. Can I make this recipe vegetarian? Yes, you can easily substitute the minced pork or beef with a combination of mushrooms, lentils, or even tofu for a vegetarian version. Just make sure to season the filling well to maintain the flavor balance.

2. Can I freeze this casserole? Yes! This casserole freezes well. To freeze, let it cool completely after baking, then wrap it tightly in plastic wrap or aluminum foil. It can be stored in the freezer for up to 3 months. To reheat, bake from frozen at 180°C (350°F) for about 40-50 minutes.

3. Can I use a different type of cheese? Absolutely! Feel free to use any cheese you like. Mozzarella, cheddar, or even goat cheese would work beautifully in this dish.

4. Can I prepare this dish in advance? Yes, you can prepare the casserole up to the baking stage, cover it with foil, and refrigerate it overnight. Bake it the next day as instructed.

Tips for Making the Perfect Casserole:

• Make sure not to overcook the potatoes when boiling them. They should be tender but not mushy to avoid making the casserole too watery.
• If you like a bit of crunch, you can top the casserole with breadcrumbs before baking.
• Experiment with different herbs like thyme, oregano, or basil for a unique twist on the seasoning.
• For extra flavor, you can sauté the eggplant flesh with garlic before adding it to the meat mixture.
• Always taste the meat filling before assembling to ensure the seasoning is just right.

Storage Tips:

• Leftover casserole can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, cover the casserole with foil and bake at 180°C (350°F) for about 20 minutes, or until heated through.
• To freeze, allow the casserole to cool completely before wrapping it tightly and placing it in a freezer-safe container. It can be kept in the freezer for up to 3 months.

Conclusion:

The savory stuffed eggplant and potato casserole is more than just a meal — it’s an experience. This timeless recipe brings together hearty ingredients in a way that feels both comforting and nourishing. Whether you’re a fan of bold spices, tender vegetables, or cheesy casseroles, this dish delivers on all fronts. It’s the perfect blend of flavors, textures, and aromas, making it a meal that you’ll want to prepare again and again. Serve it at your next dinner party, holiday gathering, or cozy family meal, and watch as everyone digs in with delight.

With its versatility and ability to be adapted to different tastes and dietary preferences, this casserole remains a classic, proving that some dishes truly stand the test of time. From its rich filling to its crispy cheese topping, every bite is a reminder of the joy that good food brings.