Meat Stuffed Eggplant
A hearty stuffed eggplant dish featuring savory ground meat, fresh vegetables, and a rich tomato sauce, perfect for family dinners and vegetable lovers.
Ingredients
Instructions
- Cut the top off the eggplant without peeling and remove the pulp, leaving a 1/2 inch shell.
- Parboil the eggplant shell for 3 minutes to soften.
- Combine the chopped pulp with ground meat, bread crumbs, salt, and pepper.
- Stuff the eggplant with the meat mixture and secure the top with toothpicks.
- Brown green pepper, celery, onion, and garlic in a pan.
- Add the quartered tomatoes to the browned vegetables.
- Season the mixture and simmer for 15 minutes.
- Pour the sauce over and around the stuffed eggplant in a baking dish.
- Bake at 350°F (175°C) for 1 hour until cooked through and tender.
Tips & Substitutions
For a healthier twist, consider using ground turkey or lean beef instead of pork. You can add spices like cumin or paprika for added flavor. If you have leftover vegetables, like zucchini or bell peppers, feel free to toss those into the stuffing mixture. This recipe also works well with other Mediterranean recipes, so explore variations with different herbs.
Serving Suggestions
Serve the meat stuffed eggplant with a side of garlic bread or a fresh salad for a complete meal. Consider pairing it with cold raspberry yogurt soup for a refreshing contrast. A sprinkle of fresh parsley or basil on top before serving adds a nice touch and enhances the flavor.
Storage & Reheating
Store leftover stuffed eggplant in an airtight container in the refrigerator for up to 3 days. To reheat, place the eggplant in an oven preheated to 350°F (175°C) for about 20 minutes, or until heated through. You can also microwave individual portions for about 2-3 minutes, ensuring they're hot throughout.
Nutrition & Diet Analysis (per serving)
Each serving of Meat Stuffed Eggplant contains roughly 372 calories, with 25g protein, 55g carbohydrates, and 7g fat. It is an excellent source of protein (49% of the Daily Value), vitamin C (45% of the Daily Value), and iron (42% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1609mg per serving (70% 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 recipe vegetarian?
Absolutely! Substitute the ground meat with a mixture of cooked lentils, chopped mushrooms, and additional vegetables like zucchini or carrots for a hearty vegetarian option. You can also use quinoa or rice as a base for the stuffing for added texture.
How do I know when the eggplant is done cooking?
The stuffed eggplant is done when it is tender and the internal temperature reaches 160°F (70°C). You can test by inserting a fork into the flesh; it should penetrate easily. The meat should also be browned and cooked through for the best flavor.
Can I freeze the stuffed eggplant?
Yes, you can freeze the stuffed eggplant before baking. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. When ready to cook, thaw it overnight in the refrigerator, then bake as directed. This makes for a convenient meal option.
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).