Stuffed Eggplant is a versatile and flavorful dish that can be prepared in various cuisines and styles, showcasing the eggplant as both the star and the vessel. The tender eggplant halves are hollowed out and filled with a rich, savory stuffing, then baked or roasted until perfectly tender and bursting with flavor. This dish can be adapted for a vegetarian, vegan, or meat-based diet, making it a popular choice for all kinds of meals.
Ingredients
Meat
- • 1/2 lb Ground beef, lean
Produce
- • 1/2 cup Cherry tomatoes
- • 1 tsp Coriander, ground
- • 2 Eggplants
- • 1 tbsp Flat-leaf parsley
- • 10 cloves Garlic
- • 1 tsp Mint, fresh leaves
- • 1 Onion, small
Condiments
- • 1 tbsp Lemon juice
- • 2 tbsp Tahini paste
Pasta & Grains
- • 1 1/2 cups Basmati rice, cooked
Baking & Spices
- • 1 Black pepper
- • 1/4 tsp Cayenne pepper
- • 1/2 tsp Cinnamon, ground
- • 1 tsp Paprika
- • 1 Pinch Red pepper flakes
- • 1 Salt
- • 1/2 tsp Salt
Oils & Vinegars
- • 4 tbsp Olive oil
Nuts & Seeds
- • 1 tsp Cumin, ground
- • 1 tbsp Pistachios
Dairy
- • 1/2 cup Greek yogurt, plain low-fat
Liquids
- • 3 tbsp Water
Instructions:
- Prepare the Eggplants:
- Preheat your oven to 375°F (190°C).
- Halve the eggplants lengthwise and use a spoon to scoop out the flesh, leaving about 1/4 inch (0.5 cm) of the shell intact.
- Brush the eggplant halves with olive oil, sprinkle with a pinch of salt, and place them cut-side up on a baking tray. Roast for 15-20 minutes until slightly softened.
- Cook the Filling:
- Chop the scooped-out eggplant flesh into small pieces.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the onions and garlic until fragrant and softened, about 3 minutes.
- Add the chopped eggplant flesh, diced tomatoes, smoked paprika, cumin, chili flakes (if using), salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the mixture is tender and well combined.
- Stir in the cooked grains or lentils and fresh herbs. Adjust seasoning as needed.
- Stuff the Eggplants:
- Remove the roasted eggplants from the oven and fill each half generously with the prepared stuffing.
- Sprinkle with shredded cheese if desired.
- Bake:
- Return the stuffed eggplants to the oven and bake for an additional 20-25 minutes, until the eggplants are tender and the stuffing is golden and bubbly (if cheese is used).
- Serve:
- Remove from the oven and let cool slightly before serving.
- Garnish with extra herbs, a drizzle of olive oil, or a dollop of yogurt or tahini for extra flavor.
Tips:
- For a vegan version, skip the cheese or replace it with a plant-based alternative.
- Add a protein boost with chickpeas, tofu, or ground plant-based meat.
- Experiment with spices and herbs to match the cuisine you prefer (e.g., oregano for Italian, cinnamon for Middle Eastern).
Enjoy your Stuffed Eggplant – a wholesome and flavorful dish that’s sure to impress!
