Tender roasted eggplant halves filled with savory ground beef, tomatoes, and herbs, topped with melty cheese and golden-baked onion slices—an irresistible Mediterranean-inspired main dish.

Why You’ll Love This Recipe

Stuffed eggplant boats with ground beef and cheese offer a perfect balance of hearty protein, rich flavors, and Mediterranean warmth. Whether you’re looking to incorporate more vegetables into your meals or need a satisfying main dish that’s both comforting and wholesome, this recipe is an excellent choice. The combination of seasoned beef, aromatic spices, and melted cheese delivers depth and satisfaction in every bite. Ideal for weeknight dinners or weekend gatherings, it’s a crowd-pleaser that’s also easy to prepare.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

3 medium eggplants
2 tbsp olive oil
Salt and pepper to taste

For the Filling:
1 lb ground beef
1 small onion, finely diced
2 cloves garlic, minced
1/2 cup diced tomatoes (canned or fresh)
2 tbsp tomato paste
1/2 tsp ground cumin
1/2 tsp paprika
1/4 tsp cinnamon
Salt and pepper to taste
1/4 cup chopped fresh parsley

For Topping:
1/2 small onion, thinly sliced
1 cup shredded mozzarella or kasseri cheese
Fresh parsley for garnish

directions

Preheat oven to 400°F (200°C). Cut the eggplants in half lengthwise and scoop out the flesh, leaving about 1/2-inch-thick shells. Chop the removed flesh and set aside.
Brush the eggplant shells with olive oil, season with salt and pepper, and arrange cut-side up on a baking sheet. Roast for 20 minutes.
While the shells roast, heat 1 tablespoon of oil in a skillet. Sauté the diced onion and garlic until aromatic.
Add the ground beef to the skillet and cook until browned. Stir in the reserved chopped eggplant, diced tomatoes, tomato paste, cumin, paprika, cinnamon, salt, and pepper. Simmer for 10–12 minutes, stirring occasionally.
Mix in the fresh parsley and remove from heat.
Fill each roasted eggplant shell with the beef mixture. Top with shredded cheese and sliced onion.
Return the stuffed eggplants to the oven and bake for another 15–20 minutes, or until the cheese is melted and bubbly.
Garnish with additional fresh parsley and serve warm.

Servings and timing

Servings: 6 (1 half eggplant per serving)
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Variations

Vegetarian Option: Replace ground beef with lentils or a plant-based meat alternative.
Spicy Kick: Add red pepper flakes or chopped jalapeños to the filling for more heat.
Different Cheese: Use feta, cheddar, or provolone instead of mozzarella or kasseri.
Middle Eastern Flavor: Add a dash of allspice or sumac for a unique twist.
Low-Carb: Reduce or omit tomatoes and tomato paste to lower the carb content.

storage/reheating

Store leftover stuffed eggplant in an airtight container in the refrigerator for up to 3 days.
To reheat, place in a preheated oven at 350°F (175°C) for 10–15 minutes or until heated through. Alternatively, microwave individual portions for 1–2 minutes, checking for even heating.

FAQs

How do I prevent the eggplant shells from becoming too soft?

Roasting them separately before stuffing helps retain structure. Avoid over-roasting initially.

Can I prepare this dish ahead of time?

Yes, you can prepare the filling and roast the eggplant a day in advance. Assemble and bake when ready to serve.

What type of ground beef is best?

Lean ground beef (85–90%) works well to avoid excess grease while maintaining flavor.

Can I freeze stuffed eggplant?

Yes. Freeze after baking in airtight containers. Thaw and reheat in the oven for best texture.

What other vegetables can I add?

Diced zucchini, mushrooms, or bell peppers can be added to the filling for more variety.

What should I serve with this dish?

It pairs well with rice, quinoa, or a simple green salad.

Is this dish gluten-free?

Yes, all the ingredients listed are naturally gluten-free. Always double-check labels.

Can I use a different protein?

Yes, ground lamb, turkey, or chicken make excellent alternatives to beef.

What herbs go well in the filling?

Besides parsley, fresh basil, oregano, or thyme can enhance the flavor.

Can I use pre-shredded cheese?

Yes, but freshly shredded cheese melts more smoothly and evenly.

Conclusion

Stuffed eggplant boats with ground beef and cheese are a savory, satisfying dish perfect for those seeking a hearty and wholesome meal. With rich Mediterranean flavors, adaptable ingredients, and simple preparation steps, this recipe offers something for everyone—whether you’re cooking for family or entertaining guests. Make it once, and it’s sure to become a staple in your kitchen rotation.