Stuffed Boulangers(Eggplant)
Stuffed eggplants filled with seasoned ground beef, topped with crumbs, baked to a golden perfection—ideal for a hearty, flavorful meal that appeals to meat lovers and vegetable enthusiasts alike.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Boil the eggplants until tender, then season the ground beef with salt, pepper, chopped herbs, and seasonings, and cook with the pulp.
- Divide the cooked eggplants in half, remove the pulp, and crush it finely.
- Do not destroy the outer skin of the eggplants.
- Cook the seasoned meat and add the crushed pulp to the fat (shortening, butter, or margarine).
- Return the meat filling to the eggplant skins, reshaping neatly.
- Sprinkle dried crumbs over the stuffed eggplants.
- Place on a greased baking sheet and bake until browned.
Tips & Substitutions
For added flavor, consider using ground lamb instead of beef or incorporating spices like cumin or paprika into the meat mixture. You can also substitute the herb with fresh parsley or basil. To save time, you can use pre-cooked lentils in place of ground meat for a vegetarian option. Make sure to adjust seasoning accordingly based on your substitution.
Serving Suggestions
Stuffed boulangers pair beautifully with Greek Rice or a fresh side salad for a complete meal. Consider drizzling with a tangy yogurt sauce or a sprinkle of feta cheese for added richness. These can also be served alongside Mediterranean recipes like Eggplant Tava for a flavorful feast.
Storage & Reheating
Leftover stuffed eggplants can be stored in an airtight container in the fridge for up to 3 days. When reheating, place them in the oven at 350°F (175°C) for about 15-20 minutes until heated through. You can also microwave them, but the oven will help maintain the texture of the eggplant skin.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Boulangers(Eggplant) contains roughly 107 calories, with 2g protein, 10g carbohydrates, and 7g fat. Note that it is relatively high in sodium, at 1857mg per serving (81% 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 ahead of time?
Yes, you can prepare the stuffed eggplants a day in advance. Just assemble them, cover with plastic wrap, and store in the refrigerator. When ready to serve, bake directly from the fridge, adding a few extra minutes to the cooking time to ensure they are heated through.
What can I use instead of beef?
For a healthier or vegetarian alternative, you can use ground turkey, chicken, or even plant-based meat substitutes. Additionally, cooked quinoa or lentils make excellent fillings, providing a hearty texture and flavor while keeping the dish nutritious.
How do I know when the eggplants are done cooking?
The stuffed eggplants are ready when the tops are golden brown and the flesh is tender. You can test the tenderness by inserting a fork or knife into the flesh; it should slide in easily. Keep an eye on them to prevent over-browning.
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).