Description
This delicious Stuffed Mediterranean Eggplant recipe features tender eggplant halves filled with a savory mixture of ground lamb or beef, tomatoes, fresh herbs, and feta cheese. Baked to perfection, it offers a flavorful Mediterranean-inspired main dish that’s perfect for a hearty dinner.
Ingredients
Scale
Vegetables and Herbs
- 2 medium eggplants
- 2 ripe tomatoes, chopped
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- ¼ cup fresh parsley, chopped
- ¼ cup fresh mint, chopped
Meat and Dairy
- 1 lb ground lamb or beef
- ½ cup feta cheese, crumbled
Pantry Items and Spices
- 2 tbsp olive oil (plus extra for drizzling)
- 1 tsp cumin
- 1 tsp paprika
- Salt to taste
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to ensure it is ready for baking the stuffed eggplants.
- Prepare the eggplants: Cut the eggplants lengthwise and scoop out some flesh to create hollow boats. Sprinkle salt over the cut surfaces and let them sit for 30 minutes to draw out moisture. Then rinse and pat dry with a paper towel.
- Sauté the aromatics: In a skillet over medium heat, warm the olive oil. Add the chopped onion and cook until translucent. Then add minced garlic and sauté until fragrant.
- Cook the meat filling: Add the ground lamb or beef to the skillet. Cook until browned and no longer pink. Stir in chopped tomatoes, cumin, paprika, and salt. Simmer the mixture for about 10 minutes to meld the flavors.
- Add herbs and cheese: Remove the skillet from heat. Fold in chopped parsley, mint, and crumbled feta cheese to the cooked meat mixture.
- Stuff the eggplants: Fill each eggplant half generously with the meat and cheese filling. Drizzle a little olive oil over the top of the stuffed eggplants.
- Bake: Place the stuffed eggplants on a baking tray and bake in the preheated oven for 30 to 35 minutes, or until the eggplants are tender and the filling is heated through.
- Garnish and serve: Sprinkle extra feta or fresh herbs on top before serving for an added burst of flavor and color.
Notes
- Scooping the eggplant flesh can be saved and used in the filling or for another recipe like baba ganoush.
- Salting the eggplants helps reduce bitterness and prevents them from soaking up too much oil during cooking.
- Ground lamb gives a more authentic Mediterranean flavor, but ground beef is a great alternative.
- For a vegetarian version, omit the meat and add chopped mushrooms or lentils instead.
- Serve with a side of couscous, rice, or a fresh green salad to complete the meal.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
