This stuffed eggplant recipe combines the rich flavors of baked eggplant, a savory meat filling, and melted cheeses for a wholesome, delicious dish. It’s perfect for family dinners or when you’re hosting guests. Packed with nutrients and bursting with spices, this recipe is an all-around winner.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
Ingredients
For the Eggplant Base:
- 2 medium eggplants (approx. 600g total)
- 2 tbsp olive oil (30ml)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp sweet paprika
- 1/2 tsp dried oregano
For the Filling:
- 1 medium onion, chopped (150g)
- 2 tbsp olive oil (30ml)
- 2 medium peppers, diced (200g)
- 2 cloves garlic, minced
- 300g (10.5 oz) minced meat
- 1 tsp sweet paprika
- 1 tsp cumin
- 1/2 tsp ground ginger
- 1/2 tsp ground coriander
- 1 cup tomato puree (250g)
- 2/3 cup water (150ml)
For the Topping:
- 1 1/4 cups shredded mozzarella (150g)
- 1/2 cup grated parmesan (60g)
- 1/2 tsp dried oregano
- 1 tbsp olive oil (15ml)
Directions
- Preheat your oven to 180°C (350°F).
- Prepare the eggplants: Slice them in half lengthwise and scoop out some flesh to create a cavity. Brush with olive oil and season with salt, pepper, sweet paprika, and oregano. Bake for 20 minutes.
- Prepare the filling: Heat olive oil in a pan. Sauté onions until translucent, then add diced peppers and garlic. Cook for 2-3 minutes.
- Add minced meat and spices (sweet paprika, cumin, ginger, coriander) to the pan. Stir until browned. Mix in tomato puree and water, then simmer for 5-7 minutes until thickened.
- Assemble the dish: Fill the baked eggplant halves with the meat mixture. Top with mozzarella and parmesan. Sprinkle dried oregano and drizzle olive oil on top.
- Return to the oven and bake for 15 minutes or until the cheese is golden and bubbly.
Serving Suggestions
- Serve with a fresh green salad.
- Pair with garlic bread for a complete meal.
- Add a side of roasted vegetables.
- Top with a dollop of sour cream or Greek yogurt.
- Serve alongside cooked quinoa or couscous.
Cooking Tips
- Use fresh eggplants for the best flavor and texture.
- Adjust the spices to suit your taste.
- Add a pinch of red chili flakes for extra heat.
- Let the eggplants rest for 5 minutes after baking to enhance the flavor.
- Use a mix of mozzarella and cheddar for a richer taste.
Nutritional Benefits
- High in protein from the minced meat.
- Rich in vitamins and antioxidants from eggplants and peppers.
- Good source of calcium and healthy fats from the cheeses.
Dietary Information
- Suitable for a low-carb diet.
- Can be made gluten-free if served with gluten-free sides.
- Contains dairy, not suitable for those with lactose intolerance.
Nutritional Facts (Per Serving)
- Calories: 320
- Protein: 20g
- Carbohydrates: 12g
- Fat: 22g
- Fiber: 4g
Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 180°C (350°F) for 10 minutes or until warmed through.
- Freeze for up to 2 months and thaw in the fridge before reheating.
Why You’ll Love This Recipe
- It’s easy to make and perfect for weeknight dinners.
- The combination of flavors and textures is irresistible.
- Packed with nutrients for a wholesome meal.
- Versatile and customizable to your taste.
Conclusion
This stuffed eggplant recipe is a flavorful, hearty dish that everyone will enjoy. With its savory filling and cheesy topping, it’s a perfect way to enjoy a nutritious meal. Whether for a family dinner or a special occasion, it’s a recipe you’ll come back to again and again. Try it today and fall in love with its delicious simplicity!
Frequently Asked Questions
- Can I use ground turkey instead of minced meat?
Yes, ground turkey works as a great substitute. - Can I make this vegetarian?
Absolutely! Use cooked lentils or a plant-based meat substitute instead of minced meat. - What can I substitute for parmesan cheese?
Pecorino Romano or a vegan parmesan alternative works well. - Can I prepare this ahead of time?
Yes, you can prepare the filling and bake the eggplants in advance. Assemble and bake before serving. - How do I know if my eggplants are fresh?
Fresh eggplants are firm to the touch and have smooth, shiny skin without blemishes. - What other spices can I use?
Try adding smoked paprika, chili powder, or Italian seasoning for a flavor twist. - Can I use canned tomatoes instead of tomato puree?
Yes, blend canned tomatoes into a smooth consistency before using. - Can I add other vegetables to the filling?
Definitely! Zucchini, mushrooms, or spinach would be great additions. - How do I prevent the eggplants from becoming soggy?
Bake them before adding the filling to reduce moisture and keep them firm. - Can I use pre-shredded cheese?
Yes, but freshly shredded cheese melts better and tastes fresher.