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Baked Eggplant with Savory Meat Filling

Baked Eggplant with Savory Meat Filling

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Baked Eggplant with Savory Meat Filling: A Hearty and Flavorful Dish

Eggplant is a versatile and delicious vegetable that often shines in savory dishes, and Baked Eggplant with Savory Meat Filling is one of the best ways to enjoy it. This dish features tender eggplant halves filled with a rich, savory meat filling, then baked to perfection, creating a comforting and satisfying meal. Whether you’re looking for a low-carb alternative to pasta dishes or a crowd-pleasing dinner option, this baked eggplant recipe is sure to impress.

The combination of roasted eggplant with a flavorful meat stuffing makes for a balanced dish, offering protein, vegetables, and a variety of seasonings that dance on your palate. It’s perfect for family dinners, meal prep, or when you’re craving something hearty yet healthy.

Let’s dive into this delightful recipe and learn how to make Baked Eggplant with Savory Meat Filling!

Ingredients:

For the Eggplant:

  • 2 medium eggplants
  • 2 tablespoons olive oil
  • Salt and pepper to taste

For the Savory Meat Filling:

  • 1 lb (450g) ground beef or ground lamb (or a mix)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium tomato, chopped (or 1/2 cup crushed tomatoes)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon ground cumin (optional for added flavor)
  • Salt and pepper to taste
  • 1/4 cup fresh parsley or basil, chopped
  • 1/2 cup shredded cheese (such as mozzarella or parmesan) – optional for topping

Instructions:

Step 1: Prepare the Eggplant

  1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This ensures it’s at the perfect temperature for roasting the eggplant.
  2. Slice the Eggplant: Wash the eggplants and cut them in half lengthwise. Use a spoon to scoop out some of the flesh from the center, leaving a thin border around the edges (about 1/2 inch thick) to create little eggplant boats. The scooped-out flesh can be saved for later, either to add to the meat filling or for another use like a vegetable puree or dip.
  3. Season and Roast the Eggplant: Brush the cut sides of the eggplant with olive oil and season with a pinch of salt and pepper. Arrange the eggplant halves on a baking sheet, cut side up, and roast them in the preheated oven for about 20-25 minutes, or until they are soft and golden. The roasting process helps bring out the natural sweetness and smokiness of the eggplant.

Step 2: Prepare the Savory Meat Filling

  1. Cook the Meat: While the eggplant is roasting, heat a large skillet over medium heat. Add the ground meat (beef, lamb, or a combination) and cook, breaking it up with a wooden spoon, until it’s browned and fully cooked through, about 8-10 minutes. Drain any excess fat if needed.
  2. Add the Vegetables and Seasonings: To the cooked meat, add the chopped onion and garlic. Sauté for 3-4 minutes, or until the onion becomes soft and translucent. Then, stir in the chopped tomato (or crushed tomatoes), dried oregano, basil, cumin (if using), and salt and pepper to taste. Let the mixture simmer for another 5 minutes until the tomatoes break down and the flavors meld together.
  3. Finish the Filling: Once the meat mixture is well-seasoned and the tomatoes have softened, remove the skillet from heat. Stir in the fresh parsley or basil for an added burst of freshness. Taste and adjust seasoning if needed. If you like, you can mix in some of the reserved eggplant flesh for extra texture and flavor.

Step 3: Stuff the Eggplant

  1. Stuff the Eggplant Halves: Take the roasted eggplant halves out of the oven and, using a spoon, generously fill the eggplant boats with the savory meat mixture. Press the filling down gently to ensure it’s evenly distributed.
  2. Top with Cheese (Optional): If you’re a fan of cheese, sprinkle some shredded mozzarella or parmesan over the stuffed eggplants for a melty, golden finish. This step is optional but adds a deliciously creamy and savory element to the dish.

Step 4: Bake to Perfection

  1. Final Baking: Place the stuffed eggplant halves back into the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly (if using), and the eggplant is tender and fully cooked through.
  2. Garnish and Serve: Once the eggplants are done, remove them from the oven and let them rest for a few minutes. Garnish with additional fresh herbs, such as parsley or basil, before serving for a fresh, vibrant touch.