A Hearty Dish That Combines Comfort and Flavor
Prepare to transform your dinner table with this extraordinary Eggplant Stuffed with Meat, nestled on a bed of creamy potatoes. This isn’t just a meal—it’s a culinary journey that brings together the rich, meaty flavors of ground beef, the silky texture of roasted eggplant, and the comforting creaminess of potato gratin. Each bite promises a perfect balance of textures and tastes that will satisfy even the most discerning food lovers.
Ingredients
For the Potato Base
- Potatoes: 1 kg (2.2 lbs)
- Butter: 40 g (1.4 oz)
- Milk: 250 ml (8.5 fl oz)
- Nutmeg: A pinch
- Salt: To taste
- Black Pepper: To taste
For the Meat Filling
- Ground Beef: 250 g (8.8 oz)
- Onion: 1 medium
- Breadcrumbs: 2 tablespoons (30 g)
- Fresh Parsley: 1 tablespoon, chopped
- Salt: To taste
- Black Pepper: To taste
Additional Ingredients
- Eggplant: 1 large
- Tomato Sauce: 300 ml (10.1 fl oz)
- Grated Mozzarella Cheese: 100 g (3.5 oz)
Step-by-Step Instructions
Prepare the Potato Base
- Prepare Potatoes:
- Peel and thinly slice potatoes
- Rinse slices to remove excess starch
- Pat dry with clean kitchen towel
- Create Potato Layer:
- Grease a baking dish
- Layer potato slices in overlapping pattern
- Season each layer with salt, pepper, and nutmeg
- Add Cream:
- Melt butter
- Mix with milk
- Pour over potato layers
- Ensure potatoes are mostly covered
Prepare the Meat Filling
- Prepare Vegetables:
- Finely dice onion
- Chop fresh parsley
- Cook Meat:
- In a skillet, brown ground beef
- Add diced onion
- Cook until onion is translucent
- Stir in breadcrumbs and parsley
- Season with salt and pepper
Prepare the Eggplant
- Prepare Eggplant:
- Cut eggplant in half lengthwise
- Scoop out some of the flesh, creating a boat
- Chop scooped flesh and add to meat mixture
- Stuff Eggplant:
- Fill eggplant halves with meat mixture
- Pour tomato sauce over and around eggplant
Baking
- Assemble and Bake:
- Preheat oven to 160°C (320°F)
- Place stuffed eggplant on potato bed
- Sprinkle grated mozzarella on top
- Bake for 30 minutes
- Cheese should be melted and golden
- Potatoes should be tender
Serving
Serve hot, directly from the baking dish, with a garnish of fresh parsley.
Nutritional Information
- Servings: 4
- Calories per Serving: Approximately 450-500 calories
- Protein: 25g
- Carbohydrates: 35g
- Fat: 25g
Cooking Time and Preparation
- Prep Time: 30 minutes
- Cooking Time: 30 minutes
- Total Time: Approximately 1 hour
- Difficulty: Moderate
Pro Cooking Tips
- Use starchy potatoes for the best gratin texture
- Pat eggplant dry to prevent excess moisture
- Don’t rush the meat cooking process
- Let dish rest for 5-10 minutes before serving
Recipe Variations and Substitutions
- Meat Alternatives:
- Use ground turkey or lamb
- Try plant-based ground meat
- Cheese Options:
- Substitute mozzarella with gruyère
- Use dairy-free cheese
- Vegetable Modifications:
- Add zucchini or bell peppers to meat mixture
- Use different types of squash
Frequently Asked Questions
Can I Prepare This Dish in Advance?
Prepare components ahead and assemble before baking.
How Do I Store Leftovers?
Refrigerate in an airtight container for up to 3 days.
Can I Freeze This Dish?
Best frozen before final baking. Thaw before cooking.
Is This Dish Gluten-Free?
Use gluten-free breadcrumbs to make it gluten-free.
What Can I Serve as a Side?
A light salad or crusty bread pairs well.
Storage and Make-Ahead Tips
- Refrigeration: Store for up to 3 days
- Freezing: Freeze before final baking
- Reheating: Warm in oven to maintain texture
Indulge in this Eggplant Stuffed with Meat on a Potato Bed—a dish that promises to become a cherished family favorite!