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- Prep Time: 15 minutes
- Cooking Time: 40 minutes
- Total Time: 55 minutes
Servings
This recipe serves 4 people, making it ideal for a family meal or a small dinner party.
Nutrition Facts (Per Serving)
- Calories: 300 kcal
- Protein: 20 g
- Carbohydrates: 10 g
- Fat: 20 g
- Fiber: 4 g
- Sodium: 450 mg
Steps to Make Stuffed Eggplant
1. Prepare the Eggplant
- Wash the eggplant thoroughly and pat it dry.
- Slice the eggplant lengthwise, creating two halves. Scoop out some of the flesh from the center, forming a hollow for the stuffing. Reserve the scooped flesh for the filling.
- Rub the eggplant halves with 1 tablespoon of olive oil and sprinkle with a pinch of salt.
2. Cook the Filling
- Heat the remaining tablespoon of olive oil in a skillet over medium heat.
- Add the grated onion and minced garlic. Sauté until softened and fragrant, about 2–3 minutes.
- Add the ground beef or lamb to the skillet. Cook until browned, breaking it apart with a spoon.
- Stir in the reserved eggplant flesh, paprika, cumin, black pepper, chili flakes (if using), and salt. Cook for another 5 minutes until well combined and the flavors meld together.
3. Stuff the Eggplant
- Preheat your oven to 375°F (190°C).
- Place the prepared eggplant halves in a baking dish. Spoon the meat mixture into the hollows, pressing it down gently to pack the filling.
4. Prepare the Sauce
- In a small bowl, mix the tomato paste, pepper paste (if using), and water. Stir until smooth.
- Pour the sauce over and around the stuffed eggplants in the baking dish.
5. Bake the Dish
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 10 minutes, allowing the top to brown slightly.
6. Garnish and Serve
- Remove the stuffed eggplants from the oven and let them rest for 5 minutes.
- Garnish with freshly chopped parsley before serving.
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