Stuffed eggplants are a classic Mediterranean dish that transforms the humble eggplant into a mouthwatering meal bursting with flavor and nutrition. This recipe combines the rich, creamy texture of eggplant with savory minced meat, aromatic herbs, and melted cheese, creating a perfect dinner option that’s both satisfying and elegant.
Ingredients
US Measurements
- 2 large eggplants
- 1 medium onion, finely chopped
- 1-2 eggs
- 100 g (3.5 oz) ground meat
- 3 slices of cheese
- 100 g (1 cup) breadcrumbs
- Salt and pepper to taste
- 3 tablespoons all-purpose flour
Metric Measurements
- 2 aubergines
- 1 medium ui
- 1-2 eieren
- 100 g gehakt
- 3 plakjes kaas
- 100 g paneermeel
- Zout en peper naar smaak
- 3 eetlepels bloem
Step-by-Step Instructions
- Prepare the Eggplants Wash the eggplants and cut them in half lengthwise. Scoop out the inner flesh, leaving a 1/2-inch border around the edges. Chop the removed flesh finely and set aside.
- Prepare the Filling In a large skillet, sauté the chopped onion until translucent. Add the ground meat and cook until browned. Mix in the chopped eggplant flesh, salt, and pepper.
- Add Binding Ingredients Remove the meat mixture from heat and let it cool slightly. Beat the eggs and mix them into the meat mixture. Sprinkle flour to help bind the ingredients.
- Stuff the Eggplants Fill the eggplant halves with the meat mixture. Top each with cheese slices and sprinkle breadcrumbs over the top.
- Baking Preheat the oven to 180°C (350°F). Place the stuffed eggplants on a baking sheet and bake for 25-30 minutes until the cheese is melted and golden brown.
Nutritional Information
- Calories: Approximately 250-300 per serving
- Protein: 15-20g
- Carbohydrates: 20-25g
- Fat: 12-15g
- Fiber: 5-7g
Cooking Time
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
- Servings: 4
Expert Cooking Tips and Tricks
- Choose firm, glossy eggplants without blemishes
- Salt the eggplant halves before cooking to remove excess moisture
- Use a mix of cheeses for more complex flavor
- For a crispy top, broil for 2-3 minutes at the end of cooking
Variations and Substitutions
- Vegetarian Option: Replace meat with lentils or chickpeas
- Gluten-Free: Use gluten-free breadcrumbs and flour
- Meat Variations: Try ground lamb, turkey, or plant-based meat alternatives
- Cheese Options: Feta, mozzarella, or goat cheese work well
Frequently Asked Questions
Q1: Can I prepare this dish in advance? Yes, you can prepare the stuffed eggplants up to a day ahead and refrigerate before baking.
Q2: How do I prevent soggy eggplant? Salt the eggplant halves and let them sit for 15 minutes to draw out moisture before stuffing.
Q3: Can I freeze stuffed eggplants? You can freeze them before baking for up to 3 months. Thaw in the refrigerator before cooking.
Q4: What side dishes pair well with stuffed eggplants? Try serving with a fresh Greek salad, tzatziki, or crusty bread.
Q5: Are stuffed eggplants healthy? They’re protein-rich and contain various vegetables, making them a nutritious meal option.
Storage and Make-Ahead Tips
- Refrigeration: Store in an airtight container for 3-4 days
- Freezing: Can be frozen for up to 3 months
- Reheating: Best reheated in the oven to maintain crispiness
Enjoy this delightful stuffed eggplant recipe that brings the warmth of Mediterranean cuisine right to your dinner table!