Stuffed Eggplants
Serves
4
Total time
28-35
Stuffed eggplants are a versatile recipe that can be prepared with meat, tuna, or vegetables, making them perfect for both traditional and vegetarian diets. They’re hearty, flavorful, and easy to customize with your favorite fillings.
Ingredients
- 2 large eggplants.
- 250 g (9 oz) ground meat (beef, chicken, or mix) OR 1 large can of tuna OR mixed veggies for a vegetarian version.
- 1 medium onion.
- 2 garlic cloves.
- 150 g (about ó cup) crushed tomatoes or tomato sauce.
- 50 g (about ó cup) grated cheese (Parmesan, mozzarella, or a mix).
- Extra virgin olive oil.
- Salt and pepper.
- (Optional) herbs: oregano, thyme, parsley.
Directions
- Prepare the eggplants: Wash and cut them in half lengthwise. Score the flesh in a crisscross pattern without breaking the skin. Drizzle with olive oil, salt, and pepper. Bake at 180 °C / 350 °F for 20 minutes (or microwave 8–10 minutes) until soft.
- Scoop the flesh: Remove the pulp carefully with a spoon, leaving the skin as little “boats.” Chop the pulp and set aside.
- Make the filling: In a pan, sauté onion and garlic in olive oil. Add the meat (or tuna/veggies) and cook until browned. Mix in the chopped eggplant pulp and tomatoes. Season with salt, pepper, and herbs. Cook 5–10 minutes until thick but not watery.
- Fill and bake: Stuff the eggplant shells with the mixture, top with grated cheese, and bake at 180 °C / 350 °F for 15 minutes until golden and bubbly.
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