Stuffed Eggplant

Two baked eggplant halves stuffed with meat and melted cheese, garnished with basil, served on a wooden board with toast and a small bowl of spread nearby.

These Stuffed Eggplants are roasted until tender, then filled with a savory mix of ground meat, tomatoes, garlic, and warm spices before getting topped with melty mozzarella. Hearty, flavorful, and easy to pull together, they work just as well for a cozy dinner as they do for sharing at the table.

Course Appetizer, Dinner

Cuisine Mediterranean

Keyword eggplant, eggplants, stuffed eggplant, stuffed eggplants

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 248kcal

Author Katie Cooksey

Ingredients

2 medium eggplants
2 tablespoons olive oil divided
1 medium onion diced
1 large garlic clove minced
1 medium tomato diced (or ½ cup canned tomatoes)
1 tablespoon tomato paste
1/2 cup ground beef or lamb or turkey
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon cinnamon optional, for Middle Eastern flavor
2 tablespoons basil fresh, chopped, divided
salt to taste
black pepper to taste
1/2 cup mozzarella cheese freshly grated

Instructions

to prepare eggplants-

Preheat the oven to 375° F.
Slice the eggplants in half lengthwise. Using a knife, score the flesh with diagonal cuts, being careful not to cut through the skin.
Sprinkle with salt and drizzle with 1 tablespoon of the olive oil. Bake for 15–20 minutes, until softened.
Remove from the oven and let cool for about 5–6 minutes. Scoop out the flesh and place in a medium bowl. Set aside.

to make the filling-

In a large pan over medium/high heat, add the remaining olive oil. Add the ground beef and cook until browned, breaking into small pieces as it cooks.
Season with salt and pepper to taste.
Stir in the onion and sauté until translucent.
Add the garlic, tomato paste, paprika, oregano, cumin, and cinnamon. Cook for 2 minutes, stirring well.
Add the chopped tomatoes and cook for 7–8 minutes, or until softened.
Stir in the reserved eggplant flesh and most of the fresh basil. Remove from heat.

assemble and bake-

Fill the eggplant shells with the prepared filling.
Sprinkle each one with mozzarella.
Bake for 10 minutes, or until the cheese is melted and slightly golden.
Serve warm, garnished with more fresh basil if desired.

Notes

Storage Instructions

Store leftover stuffed eggplant in an airtight container in the refrigerator for up to 4 days. This recipe can be made ahead through the stuffing step and baked just before serving. You can freeze baked stuffed eggplant for up to 2 months. Thaw overnight in the fridge and reheat at 350° F until warmed through.

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