This Stuffed Baked Eggplant with Creamy Garlic Sauce and Minced Chicken Filling is an irresistible oven-baked dish that brings together the heartiness of roasted eggplant, the creaminess of a rich garlic-infused sauce, and the savory satisfaction of seasoned ground chicken, vegetables, and cheese. It’s a Mediterranean-inspired meal that captures both comfort and elegance in every bite.
Eggplant halves are first seasoned with fragrant herbs and spices, then roasted until tender. Meanwhile, a luscious filling is prepared from sautéed garlic, onion, and tomatoes, enriched with paprika, fresh parsley, tomato paste, and flavorful minced chicken. The dish is elevated further with a silky garlic-cream egg sauce that binds everything together, layered with a generous amount of cheese and baked until golden and bubbling.
This dish is perfect as a show-stopping dinner centerpiece, a wholesome family meal, or an indulgent weekend recipe when you want to savor the beauty of Mediterranean home cooking.
Preparation Time
25 minutes
Cook Time
45 minutes (including baking time)
Total Time
1 hour 10 minutes
Yield
Serves 4
Cuisine
Mediterranean, Italian-Inspired
Ingredients
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Eggplants
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Garlic (used in both filling and sauce)
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Ground black pepper
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Dried oregano
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Italian herbs
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Smoked paprika
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Salt
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Eggs
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Cream
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All-purpose flour
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Onion
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Tomato
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Minced chicken
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Tomato paste
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Butter
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Cheese (hard cheese, grated)
Directions
1. Roast the Eggplants:
Slice eggplants in half lengthwise and score the flesh in a crisscross pattern. Drizzle generously with olive oil and season with salt, black pepper, smoked paprika, dried oregano, and Italian herbs. Bake in a preheated oven at 180°C (360°F) for 15 minutes until slightly softened.
2. Prepare the Creamy Garlic Sauce:
In a bowl, combine beaten eggs, minced garlic, cream, a pinch of salt, paprika, black pepper, and a spoonful of flour. Whisk until smooth. This sauce will later help hold the filling together while adding rich flavor and moisture during baking.
3. Make the Savory Chicken Filling:
Heat olive oil in a pan. Sauté minced garlic and diced onions until soft and aromatic. Add in paprika, chopped tomato, and cook until the tomato breaks down. Stir in minced chicken and season with salt, black pepper, and parsley. Once browned, add tomato paste and a small knob of butter to deepen the flavor. Cook until the mixture thickens slightly.
4. Assemble the Stuffed Eggplants:
Remove the baked eggplants from the oven. Scoop out some of the softened flesh (optional) to make room for the filling. Spoon the prepared chicken mixture into each eggplant half. Pour the creamy garlic sauce over the top, making sure it seeps into the filling slightly. Top each with grated cheese.
5. Final Bake:
Return the stuffed eggplants to the oven and bake for 30 minutes at 180°C (360°F), or until the tops are golden brown and bubbling.
6. Serve and Enjoy:
Let the eggplants rest for a few minutes after baking. Garnish with fresh parsley and serve warm with your favorite salad or a side of grains like couscous or quinoa.
Nutritional Information (Approximate per Serving)
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Calories: 460
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Protein: 27g
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Carbohydrates: 22g
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Fat: 30g
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Fiber: 7g
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Vitamin A: 45% DV
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Vitamin C: 38% DV
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Calcium: 18% DV
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Iron: 22% DV
Origin and Popularity
Stuffed eggplant dishes are popular across Mediterranean and Middle Eastern cuisines, where eggplants are often roasted or baked and paired with bold fillings. This variation brings in Italian flair with herbs like oregano and paprika, balanced with a creamy, garlic-rich sauce that adds warmth and indulgence. It’s a versatile and loved recipe in homes that appreciate both rustic simplicity and robust, well-rounded flavors.
Reasons to Love This Recipe
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Full of Flavor: Herbs, spices, garlic, and tomato paste give every bite layers of taste.
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Hearty and Wholesome: With lean minced chicken and fresh vegetables, it’s satisfying without being heavy.
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Visually Stunning: The baked eggplants are beautiful on the plate, especially topped with golden cheese.
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Flexible Dish: Can be adapted to be vegetarian or made with beef, lamb, or even lentils.
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Balanced Texture: Creamy sauce, tender eggplant, and meaty filling create perfect contrast.
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Family-Friendly: A comforting and healthy baked dish that pleases both adults and kids.
Health Benefits
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Eggplant is rich in fiber, antioxidants, and nutrients like manganese and B vitamins.
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Minced chicken offers lean protein to support muscle health and satiety.
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Garlic and onions contain allicin and flavonoids that support immune function and heart health.
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Tomatoes provide lycopene, a powerful antioxidant known for supporting skin and cardiovascular health.
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Parsley adds freshness and is rich in vitamin C and K.
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Olive oil is a source of heart-healthy monounsaturated fats.
Serving Suggestions
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Pair with a lemon couscous salad or grilled flatbread.
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Serve alongside a tangy yogurt cucumber sauce or tzatziki.
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Add a side of steamed green beans or asparagus for extra greens.
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Make it a complete meal by serving with a rice pilaf or quinoa tabbouleh.
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For an elegant dinner, pair with a glass of dry white wine or sparkling water with lemon.
Cooking Tips
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Use firm eggplants with shiny skin for best results.
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Score the flesh of the eggplant to help it roast evenly and absorb flavors.
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Pre-cook the filling until the liquid is reduced to avoid a soggy bake.
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Whisk the sauce well to ensure it binds the filling properly.
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Use baking parchment or brush the pan with olive oil to prevent sticking.
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Rest before serving to let the layers settle for better texture when slicing.
Variations
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Vegetarian Version: Replace minced chicken with lentils, mushrooms, or a chickpea-tomato mixture.
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Spicy Kick: Add chili flakes or diced jalapeños to the filling.
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Cheese Swaps: Try feta, ricotta, or gouda instead of standard hard cheese.
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Low-Carb Adaptation: Omit flour from the sauce and use almond flour or leave it out entirely.
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Herb Variations: Basil or fresh thyme can be used in place of oregano for a flavor shift.
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Add Grains: Mix some cooked rice, bulgur, or quinoa into the filling for a heartier dish.
Conclusion
This Stuffed Baked Eggplant with Creamy Garlic Sauce and Minced Chicken Filling is more than just a recipe—it’s a complete dining experience. Each layer adds depth, from the aromatic roasted eggplant to the herb-seasoned chicken and the comforting cream sauce. It’s satisfying, elegant, and filled with nourishing ingredients that make it ideal for both weekday meals and special occasions. Whether you’re cooking for your family or trying to impress guests with something different yet approachable, this dish is bound to become a favorite in your recipe collection.
Frequently Asked Questions
1. Can I use beef or turkey instead of minced chicken?
Yes, either works well! Just adjust the seasoning based on the meat’s richness.
2. Do I need to peel the eggplant?
No, the skin helps hold the structure during baking and becomes tender when roasted.
3. How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat in the oven or microwave.
4. Can I freeze this dish?
Yes, bake first, cool completely, then freeze. Reheat covered at 180°C until warm.
5. What cheese is best for this recipe?
Any hard melting cheese like mozzarella, gouda, or provolone works great.
6. Can I prep this ahead of time?
Yes, you can prepare the eggplants and filling in advance, then assemble and bake when ready.
7. How can I make the dish spicier?
Add cayenne pepper, hot paprika, or chopped chili to the filling.
8. Is this dish gluten-free?
No, due to the flour in the sauce—but you can substitute with gluten-free flour.
9. Can I make this without cream?
Yes, substitute with full-fat Greek yogurt or coconut milk for a dairy-free version.
10. What can I serve with it for a complete meal?
A side salad, lemon rice, or roasted veggies complement it well.