Name: Baked Eggplant
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 2 eggplants.; Olive oil.; Salt and pepper to taste.; Sweet paprika.; Oregano.; 1 onion (chopped).; Olive oil.; 2 bell peppers (any color, chopped).; 2 cloves garlic (minced).; Salt and pepper to taste.; 300 grams ground meat (beef, lamb, or turkey).; Sweet paprika.; Cumin.; Ginger (a small knob, grated).; Coriander (ground).; 250 grams tomato puree.; 150 ml water.; 150 grams mozzarella cheese (grated).; 60 grams Parmesan cheese (grated).; Dried oregano.; Olive oil.

Baked Eggplant with Savory Meat Filling is a delicious and hearty dish perfect for a comforting meal. The tender eggplant halves are filled with a rich and flavorful meat mixture, including ground meat, bell peppers, and a blend of spices. Topped with melted mozzarella and Parmesan cheese, this dish is baked to perfection. It's an excellent choice for a low-carb and gluten-free meal that's both satisfying and delicious.

Baked Eggplant with Savory Meat Filling is a hearty and flavorful dish perfect for a satisfying meal. The eggplant serves as a delicious vessel for a rich filling of seasoned ground meat, making it a delightful option for any occasion. Let's take a closer look at the ingredients you'll need to create this comforting recipe.

INGREDIENTS

Eggplants: 2 large eggplants, halved lengthwise and scooped to create a boat shape, seasoned with olive oil, salt, pepper, sweet paprika, and oregano.
Olive Oil: Used for brushing the eggplant and sautéing the filling ingredients.
Onion: 1 large onion, finely chopped for a flavorful base.
Bell Peppers: 2 bell peppers of any color, chopped and added to the filling for sweetness and texture.
Garlic: 2 cloves, minced, adding a savory depth to the dish.
Ground Meat: 300 grams of your choice of beef, lamb, or turkey, providing the main protein.
Seasonings: A mix of salt, pepper, sweet paprika, cumin, grated ginger, and ground coriander to spice up the meat filling.
Tomato Puree: 250 grams, adding a rich tomato flavor to the filling.
Water: 150 ml, to help simmer and thicken the sauce.
Cheeses: 150 grams of grated mozzarella and 60 grams of grated Parmesan for a cheesy topping.
Dried Oregano: Sprinkled on top for extra flavor.

INSTRUCTIONS

Step 1:: Preheat your oven to 200°C (400°F). Cut the eggplants in half lengthwise and carefully scoop out most of the flesh, leaving about a 1 cm (½ inch) border to create a boat shape. Set the scooped-out flesh aside for another recipe. Brush the inside of the eggplant halves with olive oil and season with salt, pepper, sweet paprika, and oregano. Place the seasoned eggplant halves on a baking sheet.
Step 2:: Bake the eggplant halves in the preheated oven for 20 minutes, or until tender and slightly softened. Remove from the oven and set aside.
Step 3:: While the eggplant is baking, heat a large skillet over medium heat and add olive oil. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
Step 4:: Add the chopped bell peppers and minced garlic to the skillet. Cook for another 2-3 minutes, until the peppers are softened and the garlic is fragrant.
Step 5:: Add the ground meat to the skillet. Use a spoon to break it up and cook until browned and fully cooked, about 5-7 minutes.
Step 6:: Season the meat mixture with salt, pepper, sweet paprika, cumin, grated ginger, and ground coriander. Stir well to combine all the flavors.
Step 7:: Stir in the tomato puree and water. Bring the mixture to a simmer and cook for 10-15 minutes, or until the sauce thickens slightly.
Step 8:: Remove the baked eggplant halves from the oven. Fill each half with the cooked meat and vegetable mixture. Top generously with a mixture of grated mozzarella and Parmesan cheese. Sprinkle with dried oregano and a drizzle of olive oil for extra flavor.
Step 9:: Return the filled eggplant boats to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and golden brown. Allow them to cool slightly before serving.

Serving and Storage Tips

To serve, place the baked eggplant halves on a plate and garnish with fresh herbs like parsley or basil for a pop of color and added freshness. These eggplant boats pair beautifully with a side salad or a serving of rice. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the eggplant halves in the oven at 180°C (350°F) until warmed through, or use a microwave for a quicker option.

Helpful Notes

For a unique twist, try adding cooked quinoa or rice to the meat mixture for added texture and flavor. If you prefer a vegetarian option, substitute the ground meat with a plant-based alternative or a mix of chopped mushrooms and lentils. You can also adjust the spice level by adding chili flakes or using a spicy tomato sauce.

Tips from well-known chefs

Chef Yotam Ottolenghi suggests adding a drizzle of tahini sauce over the baked eggplants for a rich, nutty flavor. Meanwhile, Chef Nigella Lawson recommends topping the dish with a dollop of Greek yogurt and a sprinkle of sumac for a tangy finish.