Description
Stuffed eggplant brings Mediterranean magic to dinner tables with incredible layers of flavor. Savory herbs, rich tomato sauce, and melted cheese create a comforting meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 2 large eggplants
- 1 lb (0.45 kg) ground meat (beef, turkey, or lamb) or plant-based protein (lentils, quinoa, or mushrooms)
- 1 cup (240 ml) mozzarella or parmesan cheese, shredded
Vegetable Ingredients:
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tomatoes, diced (or 1 can of diced tomatoes)
Seasoning and Garnish:
- 2 tablespoons (30 ml) olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Transform whole eggplants into vessel-like boats by slicing lengthwise and meticulously removing inner flesh, creating a delicate shell while preserving a thin protective border.
- Preheat oven to 375°F, positioning eggplant halves face-down on baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, then roast until exterior becomes tender and slightly caramelized, approximately 20 minutes.
- Meanwhile, prepare robust filling by sautéing diced onions in skillet until translucent. Introduce minced garlic, creating aromatic foundation for the mixture.
- Incorporate previously extracted eggplant flesh into skillet, allowing ingredients to meld and develop deep, complex flavors. Integrate ground meat, breaking protein into small, uniform pieces during cooking process.
- Enhance filling with diced tomatoes, introducing oregano and basil to elevate overall taste profile. Simmer mixture, allowing ingredients to harmonize and concentrate flavors.
- Retrieve roasted eggplant shells from oven, generously stuffing each half with prepared filling. Distribute mozzarella or parmesan cheese atop each stuffed vessel.
- Return assembled eggplant to oven, baking until cheese transforms into golden, bubbling layer and filling reaches perfect temperature.
- Remove from oven, allowing brief cooling period. Garnish with fresh herbs like basil or parsley, presenting a visually appealing and aromatic dish ready for serving.
Notes
- Roast eggplant halves cut-side down to enhance caramelization and develop deeper, richer flavor profiles.
- Drain excess liquid from tomatoes to prevent soggy filling and maintain a perfect texture in the stuffed eggplant.
- Substitute ground meat with plant-based alternatives like lentils, quinoa, or crumbled tofu for vegetarian and vegan-friendly options.
- Choose smaller, firmer eggplants for more even cooking and a more manageable portion size.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 24 g
- Cholesterol: 70 mg