Eggplant Stuffed with Minced Meat

Tender roasted eggplant filled with savory seasoned minced meat, tomatoes, onions, garlic, and herbs, then topped with melted cheese for a comforting, flavorful meal.

Ingredients

For the Eggplant:

• 2 large eggplants
• 2 tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Minced Meat Filling:

• 500 g minced beef or lamb
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 medium tomato, finely chopped
• 2 tablespoons tomato paste
• 1 small green bell pepper, finely diced
• 1 teaspoon paprika
• ½ teaspoon ground cumin
• ½ teaspoon dried oregano
• ¼ teaspoon chili flakes, optional
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper
• 2 tablespoons olive oil
• ¼ cup water or beef broth
• 2 tablespoons chopped fresh parsley

For Topping:

• ½ cup shredded mozzarella or cheddar cheese
• 1 tablespoon chopped fresh parsley
• Optional: a few tomato slices

Instructions

1. Prepare the Eggplants

• Preheat your oven to 400°F (200°C).
• Wash the eggplants and cut them in half lengthwise.
• Carefully score the flesh in a crisscross pattern, making sure not to cut through the skin.
• Scoop out some of the center flesh, leaving about ½ inch around the edges.
• Chop the removed eggplant flesh and reserve it for the filling.
• Brush the eggplant shells with olive oil and season with salt and black pepper.
• Place them cut-side up on a baking tray.
• Roast for 20–25 minutes, until they begin to soften.

2. Make the Minced Meat Filling

• Heat 2 tablespoons olive oil in a large skillet over medium heat.
• Add the chopped onion and cook for 3–4 minutes until softened.
• Add the minced garlic and cook for about 30 seconds.
• Add the minced beef or lamb.
• Cook for 6–8 minutes, breaking it apart with a wooden spoon until browned and cooked through.
• Add the chopped reserved eggplant flesh and bell pepper.
• Cook for another 4–5 minutes until softened.
• Stir in the tomato, tomato paste, paprika, cumin, oregano, chili flakes, salt, and black pepper.
• Add ¼ cup water or beef broth.
• Simmer for 5–7 minutes until the mixture becomes thick and flavorful.
• Stir in the fresh parsley and remove from the heat.

3. Stuff the Eggplants

• Remove the partially roasted eggplant shells from the oven.
• Spoon the minced meat mixture generously into each eggplant half.
• Arrange optional tomato slices over the top.
• Sprinkle with shredded mozzarella or cheddar cheese.

4. Bake

• Return the stuffed eggplants to the oven.
• Bake at 400°F (200°C) for 15–20 minutes, until the cheese is melted and golden and the eggplant is completely tender.
• Garnish with fresh parsley before serving.

Serving Suggestions

Serve hot with:

• Fresh green salad
• Cucumber and tomato salad
• Garlic yogurt sauce
• Roasted vegetables
• Cauliflower rice for a lower-carb option
• Warm crusty bread or rice for a traditional hearty meal

Nutrition Information

Approximate per serving, based on 4 servings:

• Calories: 430 kcal
• Protein: 29 g
• Carbohydrates: 17 g
• Fiber: 6 g
• Net Carbs: 11 g
• Fat: 29 g
• Saturated Fat: 9 g
• Cholesterol: 78 mg
• Sodium: 650 mg
• Sugar: 8 g

Nutrition will vary depending on the type of minced meat, cheese, and amount of oil used.

Nut & Allergen Information

• Tree Nuts: None
• Peanuts: None
• Milk: Yes, if using mozzarella or cheddar
• Eggs: None
• Gluten: Naturally gluten-free
• Soy: None in the basic recipe
• Sesame: None
• Fish/Shellfish: None

Q/S (Quick Summary)

• Prep Time: 15 minutes
• Cook Time: 40–45 minutes
• Total Time: 55–60 minutes
• Servings: 4
• Cuisine: Mediterranean/Middle Eastern inspired
• Main Ingredient: Eggplant & minced meat
• Difficulty: Easy
• Cooking Method: Oven + stovetop
• Storage: Refrigerate leftovers in an airtight container for up to 3 days.
• Reheating: Reheat in a 350°F (175°C) oven for 10–15 minutes or until hot.
• Freezing: Freeze the cooked stuffed eggplant without the cheese topping for up to 2 months. Thaw overnight in the refrigerator, add fresh cheese, and reheat thoroughly.