Ingredients

For the Eggplant:

• 1 large eggplant (preferably round or slightly plump)
• 2 tbsp olive oil

For the Filling:

• 350–400g ground beef or lamb
• 1 onion, grated
• 1 clove garlic, minced
• 1 tsp paprika
• ½ tsp cumin
• ½ tsp black pepper
• 1 tsp chili flakes (optional, for a spicy kick)
• Salt, to taste

For the Sauce:

• 1 tbsp tomato paste
• 1 tbsp pepper paste (optional, for depth of flavor)
• ½ cup water

Garnish:

• Fresh parsley, chopped

Prep Time, Cooking Time, and Total Time

• Prep Time: 15 minutes
• Cooking Time: 40 minutes
• Total Time: 55 minutes

Servings

This recipe serves 4 people, making it ideal for a family meal or a small dinner party.

Nutrition Facts (Per Serving)

• Calories: 300 kcal
• Protein: 20 g
• Carbohydrates: 10 g
• Fat: 20 g
• Fiber: 4 g
• Sodium: 450 mg

Steps to Make Stuffed Eggplant

1. Prepare the Eggplant

• Wash the eggplant thoroughly and pat it dry.
• Slice the eggplant lengthwise, creating two halves. Scoop out some of the flesh from the center, forming a hollow for the stuffing. Reserve the scooped flesh for the filling.
• Rub the eggplant halves with 1 tablespoon of olive oil and sprinkle with a pinch of salt.

2. Cook the Filling

• Heat the remaining tablespoon of olive oil in a skillet over medium heat.
• Add the grated onion and minced garlic. Sauté until softened and fragrant, about 2–3 minutes.
• Add the ground beef or lamb to the skillet. Cook until browned, breaking it apart with a spoon.
• Stir in the reserved eggplant flesh, paprika, cumin, black pepper, chili flakes (if using), and salt. Cook for another 5 minutes until well combined and the flavors meld together.

3. Stuff the Eggplant

• Preheat your oven to 375°F (190°C).
• Place the prepared eggplant halves in a baking dish. Spoon the meat mixture into the hollows, pressing it down gently to pack the filling.

4. Prepare the Sauce

• In a small bowl, mix the tomato paste, pepper paste (if using), and water. Stir until smooth.
• Pour the sauce over and around the stuffed eggplants in the baking dish.

5. Bake the Dish

• Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
• Remove the foil and bake for an additional 10 minutes, allowing the top to brown slightly.

6. Garnish and Serve

• Remove the stuffed eggplants from the oven and let them rest for 5 minutes.
• Garnish with freshly chopped parsley before serving.

Why This Recipe is Timeless

The art of stuffing vegetables is a culinary tradition that spans cultures and centuries. From Turkish karniyarik to Greek papoutsakia and Middle Eastern sheikh al-mahshi, stuffed eggplants are beloved for their ability to transform humble ingredients into a dish full of flavor and elegance.

This recipe is timeless because it balances simplicity with sophistication. The tender eggplant acts as a natural vessel for the rich, spiced filling, creating a harmonious blend of textures and tastes. The use of ground meat ensures a hearty meal, while the tomato-based sauce adds a touch of acidity to balance the richness.

Additionally, the versatility of this recipe allows for endless customization. Vegetarians can replace the meat with a mixture of lentils, chickpeas, or mushrooms, while adventurous cooks can experiment with different spice blends or toppings.

Tips for Perfect Stuffed Eggplant

1. Choose the Right Eggplant: Select eggplants that are firm, glossy, and free of blemishes. A round or slightly plump eggplant works best for stuffing.
2. Control Bitterness: If your eggplant is large, it may have a slightly bitter taste. To reduce bitterness, sprinkle the cut eggplant with salt and let it sit for 20 minutes before rinsing and patting dry.
3. Don’t Overfill: Pack the filling lightly into the eggplant hollows to prevent it from spilling out during cooking.
4. Use Fresh Spices: For the best flavor, use fresh spices and adjust the seasoning to your taste.
5. Enhance the Sauce: Add a pinch of sugar to the sauce if the tomatoes are too acidic.

Storage Tips

1. Refrigerate Leftovers: Store cooled stuffed eggplants in an airtight container in the refrigerator for up to 3 days.
2. Reheat Gently: Reheat in the oven at 300°F (150°C) for 10–15 minutes, or microwave on low power to prevent the eggplant from becoming mushy.
3. Freeze for Later: Wrap individual stuffed eggplants in foil and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

1. Can I use other types of meat?
Absolutely! Ground chicken or turkey works well for a lighter option, while lamb adds a traditional Mediterranean flavor.

2. What can I serve with stuffed eggplant?
Serve it with rice, bulgur, or crusty bread to soak up the delicious sauce. A side of Greek yogurt or a simple cucumber salad also pairs beautifully.

3. Can I make this dish vegetarian?
Yes! Substitute the meat with cooked lentils, chickpeas, or quinoa for a vegetarian version.

4. How do I make it spicier?
Add more chili flakes or a dash of cayenne pepper to the filling for extra heat.

5. Can I prepare stuffed eggplants in advance?
You can assemble the dish up to the baking step and store it in the refrigerator for up to 24 hours. Bake just before serving.

Conclusion

Stuffed Eggplant with Ground Beef and Spices is a dish that bridges the gap between comfort food and culinary artistry. Its rich flavors, tender textures, and aromatic spices make it a standout on any dining table. Whether you’re preparing it for a weekday dinner or a special occasion, this recipe guarantees satisfaction and admiration from everyone who tastes it.

Beyond its taste, this dish embodies the essence of timeless cooking: turning simple, wholesome ingredients into something extraordinary. It’s a celebration of tradition, creativity, and the joy of sharing good food. So, gather your ingredients, embrace the process, and let this recipe bring warmth and flavor to your kitchen.

Bon appétit!