Baked Eggplant with Savory Meat Filling is a delightful dish that marries the rich flavors of Mediterranean cuisine with a comforting, home-cooked feel. Originating from regions where eggplants are a staple, this dish showcases how versatile and delicious this humble vegetable can be. The eggplant acts as a perfect vessel for a savory meat filling, creating a satisfying meal that’s both hearty and healthy. It’s a great choice for those looking to explore new culinary horizons or simply enjoy a wholesome dinner.
This dish pairs beautifully with a fresh green salad, perhaps with a lemon vinaigrette to complement the rich flavors of the eggplant and meat. A side of crusty bread or a light couscous salad can also round out the meal nicely. For a complete Mediterranean experience, consider serving it alongside a small plate of olives and feta cheese.
Baked Eggplant with Savory Meat Filling
Ingredients
2 large eggplants
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 pound ground beef or lamb
1 teaspoon ground cumin
1 teaspoon paprika
Salt and pepper to taste
1 can (14 ounces) diced tomatoes, drained
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese
Directions
Preheat your oven to 375°F (190°C).
Cut the eggplants in half lengthwise and scoop out the flesh, leaving about a 1/2-inch shell. Chop the scooped-out flesh and set aside.
Brush the eggplant shells with a tablespoon of olive oil and place them cut side up on a baking sheet. Bake for 20 minutes, or until slightly tender.
In a large skillet, heat the remaining olive oil over medium heat. Add the onion and garlic, sautéing until softened.
Add the ground beef or lamb to the skillet, cooking until browned. Stir in the cumin, paprika, salt, and pepper.
Mix in the chopped eggplant flesh and drained tomatoes. Cook for another 5 minutes, allowing the flavors to meld.
Remove the skillet from heat and stir in the parsley.
Fill the baked eggplant shells with the meat mixture, pressing it down gently.
Sprinkle the tops with grated Parmesan cheese.
Return the filled eggplants to the oven and bake for an additional 15-20 minutes, or until the cheese is golden and bubbly.
Allow to cool slightly before serving.
Variations & Tips
For a vegetarian version, replace the meat with cooked lentils or chickpeas. You can also add other vegetables like bell peppers or zucchini to the filling for extra flavor and nutrition. If you prefer a spicier dish, add a pinch of red pepper flakes or a dash of hot sauce to the meat mixture. For a different cheese topping, try crumbled feta or shredded mozzarella instead of Parmesan.
