- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 330 kcal
Quick summary
“The eggplant stuffed with ground meat brings a harmonious combination of roasted vegetables and well-seasoned protein under a gratin layer of cheese. It is a practical, comforting dish and excellent for low-carb dinners.”
What you need to know
- The careful removal of the central pulp creates consistent boats that retain the juicy filling during baking.
- Using the eggplant pulp in the sauté enriches the flavor and softens the seasoned ground meat.
- Baking for 30 minutes at 180°C ensures deep cooking of the purple skin and golden fusion of the mozzarella.
Ingredients
Main
- 2 large eggplants
- 500g of ground beef
- 1 chopped onion
- 2 cloves garlic, minced
- 1 chopped tomato
- 1/2 cup of grated mozzarella cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Seasonings to taste (oregano, parsley)
Instructions
Principal
- Cut the eggplants in half and remove some of the core, forming little boats. Reserve the bread crumb.
- Heat the olive oil in a skillet and add the onion and garlic. Sauté until golden brown.
- Add the ground meat and fry until well cooked.
- Add the chopped tomato and the reserved eggplant pulp. Cook for a few more minutes.
- Season with salt, pepper, and other seasonings to taste.
- Stuff the eggplant halves with the ground meat mixture.
- Place the eggplants on a baking sheet and cover each one with shredded mozzarella cheese.
- Bake in the oven preheated to 180°C for about 30 minutes, or until they are au gratin.
Chef's tips
- Sprinkle a light pinch of salt in the eggplant cavities and let it rest for 15 minutes to drain the excess natural bitterness.
- Chop the reserved core into very small pieces so that it cooks evenly and integrates perfectly with the ground meat.
- Arrange the stuffed halves in a very tight baking dish so they stand upright without tipping the filling in the oven.
Variations
- Add chopped green olives and fresh basil leaves to the meat sauté for a Mediterranean profile.
- Sprinkle chopped nuts or toasted pine nuts over the meat before covering with the layer of mozzarella cheese.
- Add a teaspoon of smoked paprika and cumin to the ground meat seasonings for a striking aromatic profile.
Substitutions
- Ground beef can be replaced with ground lamb or well-sautéed ground pork leg.
- The grated mozzarella can be replaced by freshly grated parmesan cheese or smoked provolone cheese.
- Fresh chopped tomato can be replaced with four tablespoons of concentrated tomato paste.
How to store
Store the baked stuffed eggplants in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated conventional oven at 180°C for about 10 to 12 minutes to restore the original consistency.
Can it be frozen?
Freezing ready-made eggplant is not recommended due to moisture retention in the vegetable fibers, making the skin watery and mushy. To plan your meals ahead, freeze only the seasoned meat filling for up to 3 months.
What to serve with
Pairs very well with white rice seasoned with garlic, green salad with mustard and olive oil dressing, or rustic mashed potatoes. A slice of toasted Italian bread also serves as a classic side dish.
Frequently asked questions
How to remove the natural bitterness that eggplant may present?
Sprinkle fine salt inside the hollowed-out halves, wait 15 minutes to sweat the dark liquid, and dry with paper towels before filling.
Can I bake the eggplants covered with aluminum foil?
Cover for the first 15 minutes if you want to speed up the cooking of the crust and remove for the final 15 minutes to brown the mozzarella.
Does the eggplant skin stay soft to eat along with the filling?
Yes, the 30-minute oven time at 180°C ensures that the shell remains tender and perfectly edible.
What to do with the excess water that the eggplant releases in the skillet?
Keep the sauté over medium heat uncovered for a few minutes until the liquid from the core and tomato reduces completely.
