Baked Eggplant with Ground Meat and Cheese: A Mediterranean Comfort Food
If you’re looking for a delicious, low-carb, and gluten-free dinner that’s bursting with Mediterranean flavors, this Baked Eggplant with Ground Meat is the perfect choice. Stuffed with a savory blend of ground meat, bell peppers, and spices, and topped with gooey mozzarella and Parmesan cheese, this dish is as comforting as it is satisfying.
Stuffed eggplants, or “Imam Bayildi” in some Mediterranean cuisines, have been a beloved dish for centuries. This recipe adds a protein-packed twist by incorporating ground meat, making it a heartier option for family dinners or entertaining guests. Whether you’re new to eggplant or a lifelong fan, this dish will become a staple in your rotation.
Why You’ll Love This Recipe
- Healthy and Hearty: A low-carb, gluten-free option that doesn’t skimp on flavor.
- Packed with Flavor: A blend of Mediterranean spices like cumin, paprika, and coriander creates an irresistible taste.
- Customizable: Use beef, lamb, turkey, or even plant-based meat to suit your preference.
- Impressive Presentation: Perfect for serving guests with its colorful, cheesy topping and rustic appeal.
Ingredients You’ll Need
For the Eggplants:
- 2 large eggplants
- Olive oil for brushing
- Salt, pepper, sweet paprika, and oregano for seasoning
For the Filling:
- 1 onion, chopped
- 2 bell peppers (any color), chopped
- 2 cloves garlic, minced
- 300 grams ground meat (beef, lamb, or turkey)
- Sweet paprika, cumin, grated ginger, and ground coriander for seasoning
- 250 grams tomato puree
- 150 ml water
For the Topping:
- 150 grams mozzarella cheese, grated
- 60 grams Parmesan cheese, grated
- Dried oregano
- Olive oil
Step-by-Step Instructions
Step 1: Prepare the Eggplants
- Preheat your oven to 200°C (400°F).
- Cut the eggplants in half lengthwise and scoop out most of the flesh, leaving a 1 cm (½ inch) border to hold the filling.
- Brush the eggplant halves with olive oil and season generously with salt, pepper, sweet paprika, and oregano.
- Arrange them on a baking sheet and bake for 20 minutes, or until tender and slightly softened.
Step 2: Make the Filling
- Heat olive oil in a large skillet over medium heat. Sauté the chopped onion until softened and translucent.
- Add the bell peppers and garlic, cooking for 2-3 minutes until fragrant.
- Stir in the ground meat, breaking it up with a spoon as it cooks. Cook until the meat is browned and no longer pink.
- Season the mixture with salt, pepper, sweet paprika, cumin, grated ginger, and ground coriander. Stir well.
- Add the tomato puree and water, allowing the mixture to simmer for 10-15 minutes until thickened.
Step 3: Assemble the Eggplants
- Remove the baked eggplant halves from the oven. Spoon the meat mixture into each half, filling them generously.
- Top each filled eggplant with grated mozzarella and Parmesan cheese. Sprinkle with dried oregano and drizzle with olive oil for extra flavor.
Step 4: Bake and Serve
- Return the stuffed eggplants to the oven and bake for 15-20 minutes, or until the cheese is melted and golden brown.
- Let the eggplants cool slightly before serving. Garnish with fresh herbs like parsley or basil for a vibrant finish.
Chef’s Tips
- For a Vegan Option: Swap the ground meat with plant-based meat or a mixture of cooked lentils and mushrooms. Replace the cheese with a vegan alternative.
- Prep Ahead: Bake the eggplants and prepare the filling ahead of time. Assemble and bake just before serving.
- Pairing Suggestions: Serve with a side of couscous, quinoa, or a simple green salad for a complete meal.
Recipe Variations
- Add More Veggies: Incorporate zucchini, spinach, or even olives into the filling for added texture and flavor.
- Spicy Twist: Add a pinch of chili flakes to the filling for some heat.
- Cheese Lovers: Use a mix of mozzarella, feta, and Gruyère for an extra cheesy topping.