Description
Mediterranean stuffed eggplant delivers rich, hearty flavors from traditional Greek cuisine. Layers of tender eggplant, seasoned ground meat, and melted cheese create a satisfying meal you’ll savor with each delightful bite.
Ingredients
Scale
Main Ingredients:
- 2 eggplants
- 300 grams ground meat (beef, lamb, or turkey)
- 250 grams tomato puree
- 1 onion (chopped)
- 2 bell peppers (any color, chopped)
Cheese and Dairy:
- 150 grams mozzarella cheese (grated)
- 60 grams Parmesan cheese (grated)
Seasonings and Additional Ingredients:
- 2 cloves garlic (minced)
- 150 milliliters (5.07 fluid ounces) water
- Olive oil
- Salt
- Pepper
- Sweet paprika
- Oregano (dried)
- Cumin
- 1 small knob ginger (grated)
- Ground coriander
Instructions
- Prepare eggplants by carefully hollowing out the center, maintaining a thin border. Generously coat with olive oil and sprinkle with salt, pepper, sweet paprika, and oregano. Arrange on a baking tray.
- Roast eggplant shells at 200C for 20 minutes until softened and slightly caramelized.
- In a skillet, sauté chopped onions over medium heat until translucent and fragrant.
- Add diced bell peppers and minced garlic, cooking for 2-3 minutes to release their aromatic flavors.
- Introduce ground meat to the pan, breaking it into small pieces and browning thoroughly.
- Enhance meat mixture with salt, pepper, sweet paprika, cumin, grated ginger, and ground coriander for depth of flavor.
- Pour tomato puree and water into the skillet, allowing the mixture to simmer and reduce for 10-15 minutes until thick and rich.
- Carefully spoon the seasoned meat mixture into roasted eggplant shells. Generously top with mozzarella and Parmesan cheese, sprinkle dried oregano, and drizzle with olive oil.
- Return stuffed eggplants to the oven, baking for 15-20 minutes until cheese melts and turns golden brown. Rest for a few minutes before serving to allow flavors to settle.
Notes
- Use firm, glossy eggplants without blemishes to ensure the best texture and flavor for this dish.
- Remove excess moisture from eggplant by salting the flesh and letting it sit for 15 minutes before baking, which prevents sogginess and enhances taste.
- Swap ground meat with plant-based alternatives like lentils or crumbled tofu for a vegetarian version that maintains the recipe’s rich, savory profile.
- Experiment with different cheese combinations such as feta or goat cheese to create unique flavor variations while keeping the dish’s core essence intact.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 380
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 7 g
- Protein: 22 g
- Cholesterol: 70 mg