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
• 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 ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 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): 18g, 8g
• Protein: 28g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Wash the eggplants and pat them dry. Pierce the eggplants with a fork in a few places to prevent them from bursting during roasting.
3. 3.
   Place the eggplants on a baking sheet and drizzle them with olive oil. Roast in the preheated oven for 30-40 minutes, or until the eggplants are tender and slightly charred.
4. 4.
   While the eggplants are roasting, prepare the filling. In a large skillet, heat some olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
5. 5.
   Add the ground meat to the skillet and cook until browned, breaking it up with a spoon.
6. 6.
   Stir in the diced tomatoes, tomato paste, cumin, paprika, cinnamon, salt, and pepper. Cook for another 5 minutes, allowing the flavors to meld together.
7. 7.
   Remove the roasted eggplants from the oven and let them cool slightly. Cut a slit lengthwise down the center of each eggplant, being careful not to cut all the way through.
8. 8.
   Gently open the eggplants and stuff them with the meat filling, pressing it down gently.
9. 9.
   Place the stuffed eggplants back on the baking sheet and return them to the oven. Bake for an additional 15-20 minutes, or until the eggplants are fully cooked and the filling is heated through.
10. 10.
    Serve the Stuffed Eggplant Delight hot, garnished with fresh herbs such as parsley or mint.

Treat your ingredients with care...

• Eggplants — Choose eggplants that are firm and shiny. Look for ones with smooth skin and no blemishes. Roasting the eggplants enhances their flavor and texture, so make sure to pierce them with a fork before roasting to prevent them from bursting.
• Ground meat — Opt for lean ground beef or lamb for a healthier option. You can also use a combination of both meats for added flavor. Make sure to cook the meat until it is fully browned to ensure it is cooked through.
• Aromatic spices — The blend of cumin, paprika, and cinnamon adds depth and warmth to the dish. Adjust the amount of spices according to your taste preferences.

Tips & Tricks

• To reduce the bitterness of the eggplants, sprinkle them with salt and let them sit for 30 minutes before roasting. Rinse off the salt and pat them dry before roasting.
• For a vegetarian version, replace the ground meat with cooked lentils or mushrooms.
• Serve Stuffed Eggplant Delight with a dollop of yogurt on top for a creamy and tangy contrast.
• Leftovers can be refrigerated and enjoyed the next day. The flavors tend to meld together even more, making it even more delicious.
• Experiment with different herbs and spices to customize the flavor of the dish to your liking.

Serving advice

Stuffed Eggplant Delight is best served hot, straight from the oven. Garnish it with fresh herbs such as parsley or mint to add a pop of freshness. Serve it as a main course accompanied by a side of rice or bulgur pilaf.

Presentation advice

To present Stuffed Eggplant Delight beautifully, place the roasted eggplants on a platter and arrange them side by side. Sprinkle some fresh herbs on top for a vibrant touch. Serve the dish with a drizzle of olive oil for an extra glossy finish.