Baked eggplant with savory meat filling is a delicious and hearty dish that’s perfect for a main course or as a side. The eggplant is typically roasted or baked until tender, then filled with a flavorful meat mixture. Here’s a simple recipe you can follow:
Ingredients:
- 2 medium eggplants
- 1 lb (450g) ground beef or lamb
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes (optional)
- 1/2 cup cooked rice (optional, for a heartier filling)
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin (optional for extra flavor)
- 1/2 teaspoon ground cinnamon (optional for a subtle sweet-spicy flavor)
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- Olive oil (for drizzling)
- Grated cheese (optional, for topping)
Instructions:
1. Prepare the eggplant:
- Preheat your oven to 375°F (190°C).
- Slice the eggplants in half lengthwise and scoop out the flesh with a spoon, leaving about 1/2 inch of the flesh around the edges to form a boat. Reserve the flesh for the filling.
- Place the eggplant halves on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast in the oven for about 20 minutes, or until the eggplants start to soften and turn golden.
2. Make the savory meat filling:
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes.
- Add the ground meat to the skillet, breaking it up as it cooks. Stir occasionally until browned and cooked through, about 8-10 minutes.
- If using, add the diced tomatoes and cook for an additional 5 minutes. Stir in the rice (if using), oregano, cumin, cinnamon, salt, and pepper. Taste and adjust the seasoning as needed.
- Remove from heat and stir in the fresh parsley.
3. Fill and bake:
- Carefully spoon the meat filling into the roasted eggplant halves, packing it in evenly.
- If desired, sprinkle with grated cheese (such as Parmesan or mozzarella) on top of each stuffed eggplant half.
- Return the stuffed eggplants to the oven and bake for an additional 15-20 minutes, or until the eggplants are fully tender and the filling is bubbling.
4. Serve:
- Serve the baked eggplant with a side of yogurt or a simple salad. Garnish with extra parsley or a drizzle of olive oil for added flavor.
Enjoy this savory, comforting dish!
