Stuffed Eggplant (Baked, Savory & Easy)
A cozy, flavor packed stuffed eggplant recipe with tender roasted eggplant and a rich, savory filling.
Ingredients
- 2 large eggplants
- 2 tbsp olive oil
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 lb ground beef or lamb (450 g)
- 1 tsp paprika
- 1 tsp cumin
- 1 tomato diced
- 2 tbsp tomato paste
- 5,5 oz tomato sauce (150 g) + extra for serving
- fresh parsley chopped
- pepper
- salt
Instructions
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1. Preheat your oven to 400°F (200°C).
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2. Halve the eggplants lengthwise and score the flesh. Drizzle with olive oil, season with salt, and roast cut‑side up for 25 minutes until soft.
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3. Meanwhile, sauté the onion and garlic in a little oil. Add the ground beef and cook until browned.
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4. Stir in paprika, cumin, tomato paste, diced tomato, and a splash of tomato sauce. Simmer 5–7 minutes.
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5. Scoop out some of the roasted eggplant flesh, chop it, and fold it into the meat mixture.
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6. Fill the eggplant halves generously and return to the oven for 15–20 minutes until the tops look slightly caramelised.
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7. Serve with extra warm tomato sauce and a sprinkle of fresh parsley.
