Baked Eggplant with Savory Meat Filling is a hearty, flavorful dish that combines tender roasted eggplant with a savory meat filling, often made with ground beef or lamb, and topped with cheese. It’s a great way to enjoy eggplant in a comforting and satisfying way. Here’s how to make it:
Baked Eggplant with Savory Meat Filling
Ingredients:
For the Eggplant:
- 2 medium eggplants
- 2 tbsp olive oil
- Salt, to taste
For the Meat Filling:
- 1 lb ground beef (or lamb for a richer flavor)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup crushed tomatoes (or tomato sauce)
- 1 tsp dried oregano
- 1 tsp dried basil (or fresh basil if preferred)
- 1/2 tsp ground cumin (optional, for extra warmth)
- 1/4 tsp cinnamon (optional, for a subtle depth of flavor)
- Salt and pepper, to taste
- 1/2 cup breadcrumbs (optional, for a thicker filling)
- 1/2 cup grated cheese (such as mozzarella or Parmesan, optional)
- Fresh parsley or basil, for garnish
Instructions:
1. Prepare the Eggplant:
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Slice and Salt the Eggplant: Preheat the oven to 375°F (190°C). Slice the eggplants in half lengthwise. Use a spoon to scoop out the flesh, leaving about 1/2-inch border around the skin to create little “boats.” Set the scooped-out eggplant flesh aside.
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Salt the Eggplant: Sprinkle the cut sides of the eggplant halves with a little salt and let them sit for 15-20 minutes. This will help draw out any bitterness from the eggplant.
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Rinse and Dry: After the resting time, rinse the salt off the eggplant halves and pat them dry with paper towels.
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Roast the Eggplant: Brush the inside and outside of the eggplant halves with olive oil. Place them on a baking sheet, cut side down, and bake in the preheated oven for 20-25 minutes, until the flesh is tender and golden.
2. Prepare the Meat Filling:
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Cook the Ground Meat: While the eggplant is roasting, heat a large skillet over medium-high heat. Add the ground meat and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
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Add Onion and Garlic: Add the chopped onion to the pan and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
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Add Tomatoes and Spices: Stir in the crushed tomatoes, oregano, basil, cumin, and cinnamon (if using). Let the mixture simmer for about 10 minutes to thicken. Season with salt and pepper to taste. If the mixture is too loose, stir in breadcrumbs to help thicken it up.
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Finish the Filling: Once the filling is thick and flavorful, remove the pan from the heat. If desired, mix in some grated cheese for extra richness.
3. Assemble the Dish:
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Stuff the Eggplants: Take the roasted eggplant halves out of the oven. Spoon the prepared meat filling into the eggplant “boats,” packing it in tightly.
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Top with Cheese (Optional): Sprinkle a little extra cheese (mozzarella or Parmesan) on top of the filling for a cheesy, golden crust.
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Bake Again: Place the stuffed eggplants back into the oven and bake for another 15-20 minutes, or until the cheese is melted and bubbly, and the meat is cooked through.
4. Serve:
- Remove the stuffed eggplants from the oven and let them cool slightly. Garnish with fresh parsley or basil before serving.
Tips:
- Add Veggies: For extra nutrition, you can stir in finely chopped vegetables like zucchini, bell peppers, or spinach into the meat filling.
- Substitute Meat: You can use ground turkey, chicken, or pork if you prefer a leaner option. Alternatively, make it vegetarian by using lentils or mushrooms as a meat replacement.
- Make it Spicy: For a kick, add a pinch of red pepper flakes or some chopped jalapeños to the meat mixture.
- Make-Ahead: This dish can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) for about 15-20 minutes.
Baked Eggplant with Savory Meat Filling is a satisfying, flavorful dish that’s perfect as a main course for lunch or dinner. The combination of the roasted eggplant and savory meat filling makes each bite rich and comforting!