Dutch-style Stuffed Eggplant

Ingredients

In the original Baigan valo recipe from Trinidad and Tobago, the eggplant is typically stuffed with a mixture of ground meat, onions, garlic, and spices, and then simmered in a flavorful sauce. In this Dutch-inspired adaptation, we will be baking the stuffed eggplant instead of simmering it. Additionally, we will be incorporating Dutch spices and flavors to give the dish a distinct Dutch twist. We alse have the original recipe for Baigan valo, so you can check it out.

• 2 large eggplants 2 large eggplants
• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground nutmeg 1 teaspoon ground nutmeg
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 24g, 8g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cut the eggplants in half lengthwise and scoop out the flesh, leaving a 1/2-inch thick shell. Chop the scooped-out flesh and set aside.
3. 3.
   In a large skillet, heat the vegetable oil over medium heat. Add the onions and garlic and sauté until translucent.
4. 4.
   Add the ground beef to the skillet and cook until browned. Drain any excess fat.
5. 5.
   Add the chopped eggplant flesh, cumin, nutmeg, thyme, paprika, salt, and pepper to the skillet. Cook for an additional 5 minutes, until the flavors are well combined.
6. 6.
   Stuff the eggplant shells with the meat mixture and place them in a baking dish.
7. 7.
   Bake in the preheated oven for 30-35 minutes, or until the eggplant is tender and the filling is cooked through.
8. 8.
   Garnish with fresh parsley before serving.

Treat your ingredients with care...

• Eggplant — Make sure to choose eggplants that are firm and shiny. Avoid ones with wrinkled skin or soft spots.
• Ground beef — Opt for lean ground beef to reduce the fat content of the dish.
• Cumin — Toasting the cumin seeds before grinding them will enhance their flavor.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper to the meat mixture.
• Serve the Stuffed Eggplant with a dollop of sour cream or Greek yogurt for added creaminess.
• Feel free to experiment with different ground meats such as turkey or chicken for a lighter alternative.
• If you prefer a vegetarian version, substitute the ground beef with cooked quinoa or lentils.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Dutch-style Stuffed Eggplant as a main course accompanied by a fresh green salad and crusty bread. It can also be served as a side dish alongside roasted meats or grilled fish.

Presentation advice

Garnish the Stuffed Eggplant with a sprinkle of fresh parsley to add a pop of color. Serve it on a platter, allowing the vibrant colors of the dish to shine through.