Description
This easy stuffed eggplant recipe features tender roasted eggplants filled with a savory mixture of meat, tomatoes, and herbs, then topped with melted cheese. A wholesome and flavorful Mediterranean-inspired dish perfect for a healthy dinner or hearty side.
Ingredients
- 2 medium eggplants
- 2 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 250g ground beef or turkey
- 1 cup diced tomatoes
- 1 tbsp tomato paste
- Salt, to taste
- Black pepper, to taste
- 1 tsp paprika
- 1 tsp dried oregano
- 2 tbsp fresh parsley, chopped
- 1/2 cup shredded cheese (mozzarella or your choice)
Instructions
- Preheat oven to 200°C (400°F).
- Cut eggplants in half lengthwise and scoop out some flesh, leaving a shell. Chop the removed flesh and set aside.
- Brush eggplant halves with olive oil and place on a baking sheet. Roast for 15 minutes until slightly tender.
- Heat olive oil in a pan and sauté chopped onion until soft. Add garlic and cook briefly.
- Add ground meat and cook until browned.
- Stir in chopped eggplant flesh, diced tomatoes, tomato paste, salt, pepper, paprika, and oregano. Cook for a few minutes until well combined.
- Remove from heat and mix in fresh parsley.
- Fill each eggplant half with the mixture and top with shredded cheese.
- Bake for 15–20 minutes until eggplants are tender and cheese is melted and golden.
- Let cool slightly before serving.
Notes
You can salt eggplants lightly before cooking to reduce bitterness.Adjust seasoning and spices to taste.Add a splash of water or broth if the filling becomes too dry.
