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Prep Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Servings
This recipe serves 4 people, making it ideal for a family meal or a small dinner party.
Nutrition Facts (Per Serving)
Calories: 300 kcal
Protein: 20 g
Carbohydrates: 10 g
Fat: 20 g
Fiber: 4 g
Sodium: 450 mg
Steps to Make Stuffed Eggplant
1. Prepare the Eggplant
Wash the eggplant thoroughly and pat it dry.
Slice the eggplant lengthwise, creating two halves. Scoop out some of the flesh from the center, forming a hollow for the stuffing. Reserve the scooped flesh for the filling.
Rub the eggplant halves with 1 tablespoon of olive oil and sprinkle with a pinch of salt.
2. Cook the Filling
Heat the remaining tablespoon of olive oil in a skillet over medium heat.
Add the grated onion and minced garlic. Sauté until softened and fragrant, about 2–3 minutes.
Add the ground beef or lamb to the skillet. Cook until browned, breaking it apart with a spoon.
Stir in the reserved eggplant flesh, paprika, cumin, black pepper, chili flakes (if using), and salt. Cook for another 5 minutes until well combined and the flavors meld together.
3. Stuff the Eggplant
Preheat your oven to 375°F (190°C).
Place the prepared eggplant halves in a baking dish. Spoon the meat mixture into the hollows, pressing it down gently to pack the filling.
4. Prepare the Sauce
In a small bowl, mix the tomato paste, pepper paste (if using), and water. Stir until smooth.
Pour the sauce over and around the stuffed eggplants in the baking dish.
5. Bake the Dish
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10 minutes, allowing the top to brown slightly.
6. Garnish and Serve
Remove the stuffed eggplants from the oven and let them rest for 5 minutes.
Garnish with freshly chopped parsley before serving.
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