Baked Eggplant With Meat Stuffing
Baked eggplant with savory meat stuffing offers a hearty, flavorful dish featuring tender eggplant shells filled with seasoned ground beef, perfect for family dinners or special occasions.
Ingredients
Instructions
- Cut the eggplant in half lengthwise and cook in 2 quarts of boiling salted water for 10 minutes.
- Pour off the water, then scoop out the eggplant pulp and chop it up; set aside.
- Leave a shell about 1/2-inch thick.
- Saute chopped onion and green pepper in butter for about 5 minutes until the onion is light yellow.
- Add the ground beef and continue cooking until the meat loses its pink color.
- Stir constantly; add chopped eggplant pulp, bread crumbs, parsley, salt, and nutmeg.
- Mix thoroughly, then remove from stove and let cool.
- Stir in the beaten egg.
- Fill the eggplant shells with the meat mixture.
- Place the filled shells in a lightly greased baking pan and add 2 tablespoons of water.
- Bake at 350°F for 45 minutes.
Tips & Substitutions
For an extra depth of flavor, consider adding garlic or spices like cumin to the meat mixture. If you prefer a lighter version, you can substitute ground turkey or chicken for the beef. Using whole wheat bread crumbs can add more fiber. Make sure to not overcook the eggplant initially; it should be tender but not mushy, as it will continue to cook in the oven. For a vegetarian twist, try a mixture of mushrooms and quinoa instead of meat.
Serving Suggestions
Serve the baked eggplant with a fresh side salad or steamed vegetables to brighten the meal. It also pairs beautifully with Mediterranean recipes, such as a tangy tzatziki or a side of couscous. A sprinkle of feta cheese on top before serving can enhance the dish. For a heartier meal, consider serving with crusty bread or over a bed of rice.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the stuffed eggplant in a preheated oven at 350°F for about 20 minutes, or until heated through. You can also microwave individual portions for a quicker option, but the oven method keeps the texture better.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Eggplant With Meat Stuffing contains roughly 555 calories, with 9g protein, 64g carbohydrates, and 31g fat. It is an excellent source of dietary fiber (51% of the Daily Value) and iron (27% of the Daily Value), and a good source of protein and calcium. It also contributes 14g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for the stuffing?
Absolutely! Ground turkey, chicken, or even lamb can be great alternatives to beef. Each option will provide a unique flavor profile. If you're looking for a vegetarian option, try using a mix of lentils and chopped vegetables for the stuffing.
How can I tell when the eggplant is done baking?
The eggplant is done when the flesh is tender and the tops of the stuffing are golden brown. You can check for doneness by inserting a fork into the filling; it should be soft and easily pierced. If you prefer a crispier top, you can broil the dish for the last few minutes.
Can I prepare this dish ahead of time?
Yes, you can prepare the stuffed eggplant in advance! Assemble the eggplant with the meat mixture, then cover and refrigerate it for up to a day before baking. When ready to cook, allow it to sit at room temperature for about 30 minutes before placing it in the oven to ensure even cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).