This recipe for a no-fry eggplant dish is bound to become a favorite, combining the rich, creamy textures of eggplant with bold and savory flavors. It’s a dish that’s not only delicious but also healthier than its fried counterpart, making it perfect for family dinners or special gatherings. Let’s prepare this mouthwatering meal:
Ingredients:
- 2 eggplants – The star of the dish, providing a meaty texture.
- Olive oil – For roasting and sautéing, adding a fruity depth.
- Salt and pepper – Essential seasonings to enhance the natural flavors.
- Sweet paprika – Adds a mild, sweet flavor with vibrant color.
- Oregano – Brings in a hint of earthy, herbal notes.
- 1 onion, chopped – For sweetness and aroma.
- 2 bell peppers, chopped – Adds crunch and sweetness.
- 2 cloves of garlic – Infuses the dish with a pungent flavor.
- 0.7 lb of minced meat – Provides hearty protein to the dish.
- Cumin, Ginger, Coriander – A blend of spices that adds warmth and complexity.
- Parsley, chopped – For freshness and color.
- 8.8 oz of tomato puree – Creates a rich, tangy sauce.
- 2/3 cup of water – Adjusts the sauce consistency.
- 5.3 oz of mozzarella – Adds creamy, melty goodness.
- Parmesan – For a salty, umami finish.
Instructions:
- Prep the Eggplants:
- Slice the eggplants into 1/2-inch thick rounds. Lay them on a baking sheet, brush both sides with olive oil, and season with salt, pepper, sweet paprika, and oregano.
- Bake in a preheated oven at 400°F (200°C) for 25-30 minutes or until tender and slightly golden.
- Prepare the Filling:
- While the eggplants are baking, heat a splash of olive oil in a pan over medium heat. Sauté the onion, bell peppers, and garlic until soft.
- Add the minced meat, breaking it apart with a spoon. Season with cumin, ginger, coriander, salt, and pepper. Cook until the meat is browned.
- Stir in the tomato puree and water. Let the mixture simmer for about 10 minutes, until it thickens slightly. Fold in the chopped parsley.
- Assemble the Dish:
- In a baking dish, lay half of the roasted eggplant slices. Cover with the meat sauce, then layer the remaining eggplant slices on top.
- Sprinkle mozzarella and grated Parmesan cheese over the top layer of eggplants.
- Bake:
- Place the assembled dish back into the oven. Bake at 375°F (190°C) for 20-25 minutes, or until the cheese is bubbly and golden.
- Serve:
- Let the dish cool slightly before serving. This eggplant bake is delicious on its own or paired with a side of crusty bread or a light salad.
Enjoy the rich and comforting flavors of this no-fry eggplant dish, a testament to the versatility and deliciousness of eggplant. Perfect for impressing guests or satisfying your family’s appetite, this recipe is sure to become a beloved addition to your culinary repertoire.
