Introduction
Step into the warm kitchen of an Italian grandmother and discover a traditional recipe that has been passed down through generations. This baked eggplant stuffed with savory meat is more than just a meal—it’s a culinary journey that captures the essence of home-cooked Italian comfort food. Tender eggplant, juicy meat filling, and melted mozzarella combine to create a dish that’s both rustic and elegant.
Ingredients
For the Stuffed Eggplant
- 4 medium eggplants
- 300g ground meat (beef, pork, or mixed)
- 1 large onion, finely chopped
- 1 bell pepper, diced
- 1 carrot, grated
- 2-3 fresh tomatoes, chopped
- 50g mozzarella cheese, shredded
- Fresh herbs (basil, parsley, oregano)
- Salt and spices to taste
- Olive oil
Recommended Spices
- Black pepper
- Dried oregano
- Garlic powder
- Red pepper flakes (optional)
Step-by-Step Instructions
- Prepare the Eggplant
- Wash eggplants thoroughly
- Cut in half lengthwise
- Scoop out the center, leaving a 1/2-inch border
- Chop the scooped eggplant flesh
- Sprinkle salt on eggplant halves, let sit for 15 minutes
- Pat dry with paper towels
- Prepare the Meat Filling
- Heat olive oil in a large skillet
- Sauté chopped onions until translucent
- Add grated carrots and diced bell peppers
- Cook for 3-4 minutes
- Add ground meat, break into small pieces
- Cook until meat is browned
- Stir in chopped eggplant flesh
- Add chopped tomatoes
- Season with herbs, salt, and spices
- Simmer for 10-15 minutes
- Assemble and Bake
- Preheat oven to 375°F (190°C)
- Brush eggplant halves with olive oil
- Fill eggplant with meat mixture
- Top with shredded mozzarella
- Bake for 25-30 minutes
- Cheese should be melted and golden
Nutritional Information (per serving)
- Calories: 300-350 kcal
- Protein: 20-25g
- Fat: 22-25g
- Carbohydrates: 10-15g
- Fiber: 5-6g
Cooking Time
- Preparation: 30 minutes
- Cooking: 35-40 minutes
- Total Time: 65-70 minutes
- Serves: 4 people
Expert Cooking Tips
- Choose firm, shiny eggplants
- Salt eggplant to remove bitterness
- Don’t skip letting eggplant sit after salting
- Use a mixture of meats for deeper flavor
- Fresh herbs make a big difference
Variations and Substitutions
- Use ground turkey for a leaner option
- Add pine nuts to the filling
- Try different cheeses like provolone
- Make vegetarian with lentils or mushrooms
- Add breadcrumbs for extra texture
Frequently Asked Questions (FAQ)
1. Can I prepare this in advance? Yes, assemble and refrigerate before baking.
2. How do I store leftovers? Refrigerate in airtight container for 3-4 days.
3. Can I freeze stuffed eggplant? Best fresh, but can freeze for up to 1 month.
4. What side dishes pair well? Crusty bread, green salad, or rice.
5. How to prevent soggy eggplant? Salt and pat dry before cooking, bake at high temperature.
Storage and Make-Ahead Tips
- Cool completely before storing
- Cover with foil in refrigerator
- Reheat in oven at 350°F
- Consume within 3 days
Buon appetito!