Description
This Mediterranean-inspired Stuffed Eggplant recipe features tender roasted eggplant shells filled with a flavorful mixture of ground beef, cherry tomatoes, and spices, topped with melted Parmesan and mozzarella cheese. It’s a hearty and healthy main course perfect for family dinners, with an easy option to make it vegetarian or gluten-free.
Ingredients
Scale
For the Eggplant:
- 2 medium eggplants
- Olive oil, for brushing
- Salt, to taste
For the Filling:
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- ½ pound ground beef or plant-based meat
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- Salt and black pepper, to taste
- ½ cup cooked rice or quinoa
- ¼ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- Chopped parsley, for garnish (optional)
Instructions
- Preheat and Prepare Eggplants: Preheat your oven to 400°F (200°C). Slice the eggplants lengthwise and carefully scoop out the center flesh, leaving about a ½-inch thick shell. Chop the scooped-out eggplant flesh and set aside for the filling.
- Roast Eggplant Shells: Brush the eggplant shells with olive oil and sprinkle them lightly with salt. Place them on a baking sheet and roast for about 20 minutes until they become soft but still hold their shape.
- Cook the Filling: While the eggplant shells roast, heat 2 tablespoons of olive oil in a skillet over medium heat. Sauté the diced onion and minced garlic for 2–3 minutes until fragrant. Add the chopped eggplant flesh, cherry tomatoes, and ground beef (or plant-based meat). Cook for 7–10 minutes, stirring occasionally, until the meat is browned and the vegetables are soft.
- Season and Combine: Stir in the dried oregano, ground cumin, salt, and black pepper to taste. Add the cooked rice or quinoa and cook for an additional 1–2 minutes to blend the flavors well.
- Stuff and Top Eggplants: Remove the roasted eggplant shells from the oven and fill each one evenly with the meat and vegetable mixture. Sprinkle the tops with grated Parmesan and shredded mozzarella cheeses.
- Bake Until Melted: Return the stuffed eggplants to the oven and bake for another 10–15 minutes, or until the cheese is melted, bubbly, and golden.
- Garnish and Serve: Garnish with freshly chopped parsley if desired and serve the stuffed eggplants warm for a satisfying main dish.
Notes
- To make this recipe vegetarian, substitute the ground beef with lentils or a plant-based meat alternative.
- For extra vegetables, consider adding chopped spinach, mushrooms, or bell peppers to the filling.
- Use gluten-free grains like quinoa to keep this recipe gluten-free.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
