Imagine a dish that combines the comforting flavors of minced meat, the tang of tomato, the creaminess of melted cheese, and the earthiness of roasted eggplant. Savory Stuffed Eggplant with Minced Meat and Cheese isn’t just a meal—it’s an experience that turns simple ingredients into an irresistible centerpiece for your table. Whether you’re cooking for your family or impressing guests, this recipe is hearty, flavorful, and surprisingly easy to make. Ready to dive in? Let’s get started!
Why You’ll Love Stuffed Eggplant
Stuffed eggplant is a versatile dish that’s both wholesome and satisfying. The roasted eggplant acts as a tender, flavorful vessel for the savory minced meat filling, while the melted cheese creates a perfect golden crust. Plus, it’s a nutritious option packed with protein, vitamins, and fiber. It’s perfect for cozy weeknights, special occasions, or even as leftovers for lunch the next day. Best of all, it’s an approachable recipe for cooks of all levels.
Ingredients for Savory Stuffed Eggplant
To make this delicious stuffed eggplant dish, you’ll need a combination of simple, wholesome ingredients. Each one contributes to the depth of flavor and texture in the final dish.
| Ingredient | Quantity |
|---|---|
| Large eggplant | 1 |
| Olive oil | For drizzling |
| Salt | To taste |
| Black pepper | To taste |
| Garlic, minced | 2-3 cloves |
| Onion, finely chopped | 1 |
| Minced meat (beef, lamb, or mix) | 500g |
| Dried basil | 1 tsp |
| Bell pepper, finely chopped | 1 |
| Large tomato, diced | 1 |
| Tomato paste | 2 tbsp |
| Fresh parsley | For garnish |
| Fresh dill | For garnish |
| Mozzarella, shredded | 100g |
| Parmesan, grated | 100g |
Step-by-Step Instructions
1. Preparing the Eggplant
- Preheat Your Oven: Start by preheating your oven to 375°F (190°C).
- Scoop the Eggplant Flesh: Cut the eggplant in half lengthwise. Using a spoon, scoop out the flesh to create a “boat,” leaving a thick border to support the filling. Chop the scooped-out flesh and set it aside.
- Season the Eggplant Shells: Drizzle the eggplant halves with olive oil, and sprinkle with salt and pepper.
- Bake the Eggplant: Place the eggplant halves on a baking sheet, cut side up, and bake for about 20 minutes, or until tender.
2. Cooking the Filling
- Sauté the Aromatics: Heat a drizzle of olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and cook until fragrant and softened, about 3-5 minutes.
- Brown the Meat: Add the minced meat to the skillet. Break it up with a spoon and cook until it’s browned and fully cooked through.
- Add Vegetables and Seasoning: Stir in the chopped eggplant flesh, bell pepper, diced tomato, and dried basil. Cook for about 5-7 minutes, or until the vegetables are softened.
- Incorporate Tomato Paste: Add the tomato paste to the skillet and mix well. Season the filling with salt and black pepper to taste, and let it cook for another 5 minutes to allow the flavors to meld.
3. Assembling the Eggplant
- Fill the Eggplant Shells: Remove the baked eggplant shells from the oven. Spoon the cooked meat mixture into each shell, packing it tightly.
- Add the Cheese: Sprinkle shredded mozzarella and grated Parmesan evenly over the top of the stuffed eggplants.
4. Baking the Stuffed Eggplant
- Bake Again: Return the stuffed eggplants to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly with a golden crust.
5. Garnishing and Serving
- Add Fresh Herbs: Once the stuffed eggplants are out of the oven, sprinkle them with freshly chopped parsley and dill for a burst of freshness.
- Serve Hot: Serve the stuffed eggplants warm as a main course, paired with a side salad or crusty bread, or as a hearty side dish.
Tips for Perfect Stuffed Eggplant
- Choose the Right Eggplant: Look for large, firm eggplants with smooth skin and no bruises. They’re easier to hollow out and hold the filling well.
- Cook the Meat Thoroughly: Make sure the minced meat is browned and fully cooked before stuffing the eggplant. This ensures no raw meat remains during the final bake.
- Customize the Filling: Add chopped mushrooms, zucchini, or even cooked rice to the filling for extra texture and flavor.
- Use Fresh Cheese: For the best melting and flavor, use freshly shredded mozzarella and Parmesan. Avoid pre-shredded cheese if possible, as it may not melt as smoothly.
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | ~400 |
| Protein | 28g |
| Fat | 22g |
| Carbohydrates | 15g |
| Fiber | 5g |
| Sodium | 600mg |
FAQs About Savory Stuffed Eggplant with Minced Meat and Cheese
1. Can I use a different type of meat?
Yes, you can use ground turkey, chicken, or even plant-based meat substitutes for a vegetarian option. Adjust the seasonings to match the type of meat you choose.
2. Can I make this recipe ahead of time?
Absolutely! You can prepare the filling and bake the eggplant shells in advance. When ready to serve, assemble and bake them with the cheese topping.
3. What’s the best side dish for stuffed eggplant?
A fresh green salad, garlic bread, or a side of couscous or rice pairs beautifully with stuffed eggplant.
4. Can I freeze leftovers?
Yes, you can freeze the stuffed eggplants in an airtight container. Reheat them in the oven at 350°F (175°C) until warmed through.
5. How do I prevent eggplants from becoming soggy?
Make sure to bake the eggplant shells before stuffing them. This helps remove excess moisture and creates a sturdy base for the filling.
6. Can I use different cheeses?
Absolutely! Feta, cheddar, or Gouda can be substituted for mozzarella and Parmesan, depending on your flavor preferences.
Why This Recipe Stands Out
Savory Stuffed Eggplant with Minced Meat and Cheese combines rich, comforting flavors with wholesome ingredients for a dish that’s as nutritious as it is delicious. The combination of tender roasted eggplant, savory meat filling, and gooey melted cheese creates a balanced meal that’s perfect for any occasion. This recipe is a great way to showcase eggplant in an exciting and flavorful way that even eggplant skeptics will enjoy.
Conclusion: Ready to Try It?
Now that you know how to make this delicious Savory Stuffed Eggplant with Minced Meat and Cheese, it’s time to roll up your sleeves and give it a try. From the creamy roasted eggplant to the hearty meat filling and cheesy topping, this dish is bursting with flavor in every bite. Whether you’re cooking for your family or impressing dinner guests, this recipe is a guaranteed winner.
Go ahead—make tonight unforgettable with this stuffed eggplant recipe!
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Savory Stuffed Eggplant with Minced Meat and Cheese: A Flavorful Delight
- Total Time: 55 minutes
- Yield: 2 servings
Description
A roasted eggplant “boat” filled with a flavorful minced meat mixture, topped with melted mozzarella and Parmesan cheese. This dish is hearty, satisfying, and perfect for family dinners or special occasions. Serve it as a main course or a hearty side dish, garnished with fresh herbs for a burst of flavor.
Ingredients
For the Eggplant:
- 1 large eggplant
- Olive oil (for drizzling)
- Salt (to taste)
- Black pepper (to taste)
For the Filling:
- 2–3 cloves of garlic, minced
- 1 onion, finely chopped
- 500g minced meat (beef, lamb, or a mix)
- 1 tsp dried basil
- 1 bell pepper, finely chopped
- 1 large tomato, diced
- 2 tbsp tomato paste
For the Topping:
- 100g mozzarella, shredded
- 100g Parmesan, grated
- Fresh parsley (for garnish)
- Fresh dill (for garnish)
Instructions
1. Prepare the Eggplant:
- Preheat your oven to 375°F (190°C).
- Cut the eggplant in half lengthwise and scoop out the flesh to create a boat, leaving a thick border. Chop the scooped-out flesh and set aside.
- Drizzle the eggplant shells with olive oil, and season with salt and black pepper.
- Place the eggplant shells on a baking sheet and bake for 20 minutes, or until tender.
2. Cook the Filling:
- Heat olive oil in a skillet over medium heat. Add garlic and onion, and sauté until fragrant and softened.
- Add minced meat and cook until browned, breaking it up as it cooks.
- Stir in the chopped eggplant flesh, bell pepper, tomato, and dried basil. Cook until the vegetables soften.
- Mix in the tomato paste, and season with salt and black pepper to taste. Cook for an additional 5 minutes to blend the flavors.
3. Assemble the Eggplants:
- Remove the eggplant shells from the oven.
- Fill each shell with the meat mixture, packing it tightly.
- Top with shredded mozzarella and grated Parmesan.
4. Bake:
- Return the filled eggplants to the oven and bake for 15-20 minutes, or until the cheese is melted and bubbly.
5. Garnish and Serve:
- Remove from the oven and garnish with freshly chopped parsley and dill.
- Serve hot as a main course or side dish.
Notes
- Make Ahead: You can prepare the filling and bake the eggplant shells in advance. Assemble and bake with cheese when ready to serve.
- Vegetarian Option: Swap the minced meat with plant-based alternatives or sautéed mushrooms for a vegetarian version.
- Cheese Options: Feta, cheddar, or Gouda can be substituted for mozzarella and Parmesan if desired.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
