For a hearty, flavorful meal, look no further than this juicy eggplant stuffed with minced meat and topped with melted mozzarella and Parmesan. This Mediterranean-inspired dish combines the earthy taste of roasted eggplant with a rich, savory meat filling, making it a perfect comfort food for any occasion. With a touch of fresh herbs and cheese, each bite is packed with flavor. Let’s dive into this delicious recipe!
Ingredients:
- 1 large eggplant
- Olive oil, for brushing and cooking
- Salt, to taste
- Black pepper, to taste
- 2 cloves of garlic, minced
- 1 onion, finely chopped
- 500 g minced meat (beef, lamb, or a combination)
- 1 teaspoon dried basil
- 1 bell pepper, finely chopped
- 1 large tomato, diced
- 2 tablespoons tomato paste
- Fresh parsley, chopped (for garnish)
- Fresh dill, chopped (for garnish)
- 100 g mozzarella, shredded
- 100 g Parmesan, grated
Instructions:
- Prepare the Eggplant:
- Preheat your oven to 200°C (400°F).
- Slice the eggplant in half lengthwise. Using a spoon, carefully scoop out the flesh of the eggplant, leaving about a 1/2-inch border around the edges to create a shell. Set the eggplant flesh aside.
- Brush the inside of the eggplant shells with olive oil and season with a pinch of salt and black pepper.
- Place the eggplant halves on a baking sheet, cut side up, and roast in the preheated oven for about 20-25 minutes, or until tender and slightly golden.
- Cook the Minced Meat Filling:
- While the eggplant is roasting, heat a tablespoon of olive oil in a large skillet over medium heat.
- Add the chopped onion and minced garlic, sautéing until soft and fragrant.
- Add the minced meat to the skillet and cook until browned, breaking it up with a spoon as it cooks.
- Season the meat with dried basil, salt, black pepper, and the finely chopped bell pepper. Stir well to combine.
- Dice the eggplant flesh that was scooped out earlier and add it to the skillet, cooking for 5 minutes until softened.
- Add the diced tomato and tomato paste to the mixture, stirring until everything is well combined. Allow the filling to simmer for 5-7 minutes until the sauce thickens slightly. Remove from heat.
- Stuff the Eggplant:
- Once the eggplant shells are roasted, remove them from the oven.
- Spoon the minced meat mixture into the eggplant shells, pressing down slightly to pack the filling.
- Top each stuffed eggplant with a generous amount of shredded mozzarella and grated Parmesan.
- Bake the Stuffed Eggplant:
- Return the stuffed eggplants to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the tops are golden brown.
- Serve:
- Once baked, remove the eggplants from the oven and let them cool for a few minutes.
- Garnish with freshly chopped parsley and dill for added flavor and freshness.
- Serve the stuffed eggplants hot with a side of crusty bread, rice, or a light salad.
Conclusion:
This juicy stuffed eggplant with minced meat, tomatoes, and melty cheese is a Mediterranean-inspired dish that’s rich in flavor and satisfying. The combination of tender eggplant, savory meat filling, and gooey mozzarella and Parmesan creates a delightful contrast in textures. It’s a perfect dish for dinner parties, family meals, or any time you’re craving a hearty yet healthy meal. Enjoy the burst of flavors in each bite!