Baked Eggplant with Savory Meat Filling
Introduction
Baked Eggplant with Savory Meat Filling is one of those comforting dishes that feels both rustic and elegant at the same time. Tender roasted eggplant halves are generously filled with a rich, well-seasoned meat mixture, then baked until everything is perfectly melded together. The eggplant becomes soft and almost creamy, while the savory filling delivers deep flavor in every bite. Whether you’re preparing a cozy family dinner or looking for a satisfying make-ahead meal, this dish brings warmth, heartiness, and beautiful presentation to the table.
Ingredients
For the eggplant
- 2 medium eggplants (about 800 g / 1.75 lb total)
- 2 tablespoons olive oil (30 ml)
- ½ teaspoon salt (3 g)
- ¼ teaspoon black pepper (1 g)
For the savory meat filling
- 400 g ground beef or lamb (14 oz)
- 1 tablespoon olive oil (15 ml)
- 1 small onion, finely chopped (120 g / 4 oz)
- 3 cloves garlic, minced (9 g)
- 1 medium tomato, finely chopped (150 g / 5 oz)
- 2 tablespoons tomato paste (30 g / 1 oz)
- ½ teaspoon salt (3 g)
- ½ teaspoon black pepper (2 g)
- 1 teaspoon paprika (2 g)
- ½ teaspoon ground cumin (1 g)
- ½ teaspoon dried oregano (1 g)
- 2 tablespoons chopped fresh parsley (8 g)
For topping
- 100 g shredded mozzarella or grated cheese (1 cup / 3.5 oz)
- 2 tablespoons grated Parmesan (20 g / 0.7 oz), optional
Directions
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