Ingredients:

• Minced meat – 400 g (beef, pork, or a mixture)
• Egg – 1 large
• Italian herbs – 1 teaspoon (dried oregano, basil, thyme, etc.)
• Eggplant – 1 large
• Tomato puree – 100 g
• Smoked paprika – 1 teaspoon
• Onion – 1 medium, finely chopped
• Butter – 1 tablespoon
• Bell pepper – 1 medium, chopped
• Cheese – 100 g (mozzarella, cheddar, or a mix), grated
• Cherry tomatoes – a handful, halved
• Mushrooms – 100 g, chopped

Step-by-Step Instructions:

Step 1: Prepare the Eggplant

1. Preheat the Oven: Start by preheating your oven to 180°C (350°F).
2. Slice the Eggplant: Slice the eggplant in half lengthwise and scoop out the flesh, leaving about a 1/4-inch border around the edges. Reserve the scooped flesh for later use. Lightly salt the insides of the eggplant halves and set them aside to draw out moisture.
3. Bake the Eggplant Halves: Place the eggplant halves on a baking sheet lined with parchment paper. Brush them lightly with olive oil and bake them in the preheated oven for 15-20 minutes until they soften slightly. This step helps to pre-cook the eggplant so it holds up better when stuffed.

Step 2: Prepare the Filling

1. Cook the Onions and Vegetables: In a large skillet, melt 1 tablespoon of butter over medium heat. Add the finely chopped onion and cook until it becomes translucent, about 3-4 minutes. Add the chopped bell pepper, mushrooms, and the reserved eggplant flesh (chopped into small pieces). Sauté for another 5-7 minutes until the vegetables are soft and cooked through.
2. Cook the Minced Meat: Push the vegetables to one side of the skillet and add the 400 g of minced meat to the empty side. Brown the meat, breaking it up with a spatula, for about 7-8 minutes, or until fully cooked. Drain any excess fat if necessary.
3. Season the Filling: Once the meat is cooked, stir in 1 teaspoon of Italian herbs and 1 teaspoon of smoked paprika. Add 100 g of tomato puree and mix everything together. Let it simmer for 3-5 minutes to allow the flavors to meld.
4. Add the Egg: Remove the skillet from the heat and let the filling cool for a few minutes. Once slightly cooled, stir in 1 egg to help bind the filling. Mix well until the egg is fully incorporated.

Step 3: Stuff the Eggplants

1. Fill the Eggplant Halves: Remove the pre-baked eggplant halves from the oven. Spoon the meat and vegetable filling into each eggplant half, packing it in gently to create a nice mound of filling on top.
2. Top with Cheese: Sprinkle the grated cheese evenly over the stuffed eggplants. You can use mozzarella, cheddar, or a mix of cheeses for extra flavor.

Step 4: Bake the Stuffed Eggplants

1. Bake: Return the stuffed eggplants to the oven and bake for another 20-25 minutes, or until the cheese is melted and bubbly, and the eggplants are tender.
2. Add Cherry Tomatoes: Five minutes before the eggplants are done baking, add halved cherry tomatoes to the top. This will allow them to soften slightly without losing their fresh flavor.

Step 5: Serve

1. Garnish and Serve: Once the stuffed eggplants are done baking, remove them from the oven and let them cool for a few minutes before serving. Garnish with fresh herbs like parsley or basil if desired.
2. Serve Hot: Serve the stuffed eggplants hot, alongside a simple green salad, rice, or couscous.

Cooking Tips:

• Eggplant Preparation: Salting the eggplant helps draw out moisture and reduces any bitterness. This step is important to avoid soggy eggplants when baking.
• Filling Variations: Feel free to customize the filling by adding different vegetables, such as zucchini, spinach, or even diced carrots. You can also replace the minced meat with a plant-based alternative or lentils for a vegetarian version.
• Cheese Choice: Experiment with different cheeses like Parmesan, Gouda, or feta for a different flavor profile.
• Meal Prep: You can make the filling ahead of time and store it in the refrigerator. When you’re ready to cook, simply stuff the eggplants and bake.

Storage:

• Refrigeration: Store leftover stuffed eggplants in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave before serving.
• Freezing: You can freeze stuffed eggplants before or after baking. Wrap them tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven.

Nutritional Facts (Per Serving, Based on 4 Servings):

• Calories: 380-420 kcal
• Protein: 25-28 g
• Fat: 25-30 g
• Carbohydrates: 12-15 g
• Fiber: 3-4 g
• Sugar: 5-6 g
• Sodium: 600-700 mg

Stuffed eggplants are a great source of protein and essential vitamins from the meat and vegetables. The combination of eggplant, bell peppers, mushrooms, and cherry tomatoes adds a significant amount of fiber and antioxidants, while the cheese and egg provide healthy fats.

Frequently Asked Questions (FAQs):

1. Can I use another type of meat? Yes, you can substitute ground beef with ground turkey, chicken, or pork, depending on your preference. You can also use a mixture of meats for added flavor.

2. How do I keep the eggplant from getting too soft? Pre-baking the eggplant helps it hold its shape better when stuffed. Avoid overcooking the eggplant to prevent it from becoming too mushy.

3. Can I make this dish vegetarian? Absolutely! You can substitute the minced meat with lentils, quinoa, or a plant-based ground meat alternative. The dish will still be delicious and filling.

4. What sides go well with stuffed eggplant? Stuffed eggplants pair well with a light green salad, roasted vegetables, rice, or couscous. You can also serve them with crusty bread to soak up any leftover sauce.

5. Can I add more spices to the filling? Yes! Feel free to add more spices like cumin, chili flakes, or garlic powder for extra flavor. You can adjust the seasonings to suit your taste preferences.

Conclusion:

Stuffed Eggplant with Minced Meat and Vegetables is a flavorful and nutritious dish that combines the heartiness of ground meat with the freshness of vegetables like eggplant, bell peppers, and cherry tomatoes. This dish is simple to prepare but packed with rich flavors thanks to the smoked paprika, Italian herbs, and tomato puree. Topped with melted cheese, the eggplants become a decadent and satisfying meal that’s perfect for any occasion. Whether you’re serving it as a family dinner or for a special gathering, this dish is sure to impress. It’s versatile, customizable, and can easily be made vegetarian or tailored to your preferences. Enjoy the delightful combination of textures and flavors in every bite!