Uruguayan-style Stuffed Eggplant

Ingredients

In this Uruguayan adaptation of Imam bayildi, we incorporate the flavors and ingredients commonly found in Uruguayan cuisine. The original Turkish recipe is traditionally vegetarian, but we add ground beef to the stuffing mixture to enhance the richness and heartiness of the dish. Additionally, we adjust the spices and seasonings to align with the flavor profiles preferred in Uruguayan cuisine. We alse have the original recipe for Imam bayildi, so you can check it out.

• 4 medium-sized eggplants 4 medium-sized eggplants
• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for frying Olive oil for frying

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 8g
• Carbohydrates (total, sugars): 15g, 7g
• 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 1cm (0.4 inch) thick shell. Reserve the flesh for later use.
3. 3.
   Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned.
4. 4.
   Add the chopped onion and minced garlic to the skillet and sauté until the onion becomes translucent.
5. 5.
   Add the diced tomatoes, tomato paste, cumin, paprika, dried oregano, salt, and pepper to the skillet. Cook for 5 minutes, allowing the flavors to meld together.
6. 6.
   Meanwhile, chop the reserved eggplant flesh into small pieces and add it to the skillet. Cook for an additional 5 minutes.
7. 7.
   Fill the hollowed eggplant shells with the beef and vegetable mixture, pressing it down gently.
8. 8.
   Place the stuffed eggplants in a baking dish and cover with aluminum foil. Bake for 30 minutes.
9. 9.
   Remove the foil and bake for an additional 10 minutes, or until the eggplants are tender and the tops are slightly browned.
10. 10.
    Serve hot and enjoy!

Treat your ingredients with care...

• Eggplants — 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.
• Tomatoes — Use ripe tomatoes for the best flavor. If fresh tomatoes are not available, canned diced tomatoes can be used as a substitute.

Tips & Tricks

• To make this dish vegetarian, simply omit the ground beef and increase the amount of chopped vegetables in the stuffing mixture.
• For a spicier version, add a pinch of chili flakes or a dash of hot sauce to the filling.
• Serve the stuffed eggplants with a side of crusty bread or steamed rice to complete the meal.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• Experiment with different herbs and spices to customize the flavors according to your preference.

Serving advice

Serve the Uruguayan-style Stuffed Eggplant as a main course, accompanied by a fresh green salad or a side of rice. Garnish with chopped parsley or cilantro for a pop of color and freshness.

Presentation advice

Arrange the stuffed eggplants on a platter, drizzle some of the tomato sauce over them, and sprinkle with fresh herbs. The vibrant colors of the dish will make it visually appealing and appetizing.