Baked Stuffed Eggplant
Baked stuffed eggplant offers a hearty combination of tender eggplant shells filled with a savory mixture of ground beef, raisins, and aromatic herbs. This flavorful dish pairs well with rice or a fresh salad, making it perfect for a comforting family dinner or a special occasion.
Ingredients
Instructions
- Wash the eggplant and cut it in half lengthwise.
- Carefully remove the pulp, leaving about 1/2 inch of the outer shell intact.
- Dice the removed pulp.
- In a skillet, melt the margarine and cook the ground beef until browned.
- Add the chopped celery, raisins, basil, pepper, and salt to the beef; cook for a few minutes.
- Mix in the tomato paste and wheat germ until well combined.
- Stuff the eggplant shells with the meat mixture.
- Place the stuffed eggplants in a baking dish and bake at 375°F (190°C) for about 45 minutes until tender and browned.
Tips & Substitutions
For a vegetarian option, substitute the ground beef with quinoa or lentils. You can also use olive oil instead of margarine for a healthier fat choice. Consider adding spices like cumin or paprika for extra flavor. If you prefer a sweeter taste, try incorporating chopped apples or figs alongside the raisins. For a Mediterranean twist, adding pine nuts would enhance the dish further.
Serving Suggestions
Serve the baked stuffed eggplant with a side of couscous or a fresh green salad to balance the richness of the dish. A dollop of yogurt or tzatziki on top can provide a refreshing contrast. This dish pairs beautifully with Mediterranean recipes, making it a versatile option for a themed dinner party.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the stuffed eggplants in a baking dish, cover with foil, and warm in a preheated oven at 350°F (175°C) for 20-25 minutes until heated through. Alternatively, you can microwave individual servings for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Stuffed Eggplant contains roughly 371 calories, with 11g protein, 76g carbohydrates, and 8g fat. It is an excellent source of vitamin C (66% of the Daily Value), iron (63% of the Daily Value), and dietary fiber (49% of the Daily Value). Note that it is relatively high in sodium, at 2184mg per serving (95% of the Daily Value).
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 make this dish ahead of time?
Yes, you can prepare the stuffed eggplants a day in advance. Assemble them and store in the refrigerator, then bake when ready to serve. This allows the flavors to meld together, enhancing the overall taste.
What can I substitute for the wheat germ?
If you don't have wheat germ, you can use breadcrumbs or crushed nuts as a substitute. Both options will add texture and help bind the filling together while still providing a delicious flavor.
How do I know when the eggplant is done baking?
The eggplant is done when it is tender and the filling is browned on top, usually after about 45 minutes at 375°F (190°C). You can test for doneness by inserting a fork into the flesh; it should be soft and easily pierced.
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).