Stuffed Eggplant Delight

Ingredients

• 4 medium-sized eggplants 4 medium-sized eggplants
• 500g (1.1 lb) ground beef or lamb 500g (1.1 lb) ground beef or lamb
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1/4 cup chopped parsley 1/4 cup chopped parsley
• 1/4 cup chopped mint 1/4 cup chopped mint
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for drizzling Olive oil for drizzling

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 8g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 30g
• Fiber: 6g
• 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 pan, heat some olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Add the ground beef or lamb to the pan and cook until browned. Drain any excess fat.
5. 5.
   Stir in the chopped eggplant flesh, diced tomatoes, tomato paste, parsley, mint, cinnamon, nutmeg, salt, and pepper. Cook for another 5 minutes, allowing the flavors to meld together.
6. 6.
   Fill each eggplant shell with the meat mixture, pressing it down gently.
7. 7.
   Place the stuffed eggplants in a baking dish and drizzle with olive oil.
8. 8.
   Bake in the preheated oven for 40-45 minutes, or until the eggplants are tender and the tops are golden brown.
9. 9.
   Serve hot and enjoy!

Treat your ingredients with care...

• Eggplant — Choose eggplants that are firm and glossy. To reduce bitterness, sprinkle salt on the cut sides and let them sit for 15 minutes before rinsing and proceeding with the recipe.

Tips & Tricks

• For a vegetarian version, replace the ground meat with cooked lentils or quinoa.
• Add a sprinkle of grated Parmesan cheese on top of the stuffed eggplants before baking for an extra savory touch.
• Serve the Stuffed Eggplant with a dollop of Greek yogurt or tzatziki sauce for a refreshing contrast.
• Experiment with different herbs and spices to customize the flavors to your liking.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the 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 grilled meats or fish.

Presentation advice

Garnish the Stuffed Eggplant with a sprinkle of fresh herbs, such as parsley or mint, to add a pop of color. Serve it on a platter, allowing the golden-brown stuffed eggplants to take center stage.