Baked stuffed eggplants are a delicious and nutritious way to enjoy this versatile vegetable. This dish combines tender eggplant with a savory filling of ground meat, vegetables, and cheese, creating a satisfying meal that’s perfect for any occasion. Follow this simple recipe to make baked stuffed eggplants that are sure to impress.
Ingredients
- 4 large eggplants, halved lengthwise
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, finely chopped
- 1 cup cherry tomatoes, halved
- 1 cup minced beef or turkey
- 1/2 cup cooked quinoa or rice
- 1 cup grated mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 200°C (400°F).
- Prepare the Eggplants:
- Cut the eggplants in half lengthwise and scoop out the flesh, leaving about 1/2 inch of flesh inside to form a shell. Reserve the scooped-out flesh and chop it finely.
- Place the eggplant halves on a baking sheet, cut side up. Lightly coat with 1 tablespoon of olive oil and sprinkle with salt and black pepper.
- Bake the eggplant halves in the preheated oven for 20 minutes, until they are tender.
- Prepare the Filling:
- While the eggplants are baking, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the chopped onion and garlic, and sauté until they are soft and fragrant, about 3-4 minutes.
- Add the red bell pepper and cherry tomatoes, and cook for another 5 minutes until the vegetables are tender.
- Add the ground beef or ground turkey to the skillet, breaking it up with a spoon, and cook until it is browned and cooked through.
- Stir in the chopped eggplant flesh, cooked quinoa or rice, dried oregano, and dried basil. Season with salt and black pepper to taste.
- Cook the mixture for an additional 5 minutes, allowing the flavors to meld together.
- Stuff the Eggplants:
- Remove the baked eggplant halves from the oven.
- Spoon the prepared filling into each eggplant half, packing it down slightly to fit as much filling as possible.
- Add the Cheese:
- Sprinkle the grated mozzarella cheese and grated Parmesan cheese evenly over the stuffed eggplants.
- Bake the Stuffed Eggplants:
- Return the stuffed eggplants to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly, and the tops are golden brown.
- Garnish and Serve:
- Once baked, remove the stuffed eggplants from the oven and let them cool for a few minutes.
- Garnish with freshly chopped parsley.
- Serve warm, either as a main dish or a hearty side.
Conclusion
Baked stuffed eggplants are a delicious and visually appealing dish that combines the tender flesh of eggplants with a savory filling of meat, vegetables, and cheese. This recipe is versatile and can be adapted to include your favorite ingredients, making it a perfect addition to any meal. Enjoy the rich flavors and satisfying textures of this delightful dish with your family and friends!