Baked Eggplant with Savory Meat Filling

Directions

1. Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper or lightly grease a baking dish.
2. Slice the eggplants in half lengthwise. Using a knife, score the flesh in a crisscross pattern without cutting through the skin. Brush the cut sides with olive oil and season with salt and pepper.
3. Place the eggplants cut-side down on the baking sheet and roast for 20–25 minutes, until the flesh is tender and lightly golden. Remove from the oven and let cool slightly.
4. While the eggplant roasts, heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3–4 minutes until soft and translucent.
5. Stir in the minced garlic and cook for another 30 seconds until fragrant.
6. Add the ground meat, breaking it apart with a spoon. Cook for 6–8 minutes until browned and fully cooked.
7. Stir in the chopped tomato, tomato paste, salt, pepper, paprika, cumin, and oregano. Let the mixture simmer for 5–7 minutes until slightly thickened and flavorful. Remove from heat and mix in fresh parsley.
8. Carefully scoop out a small portion of the roasted eggplant flesh, leaving a border around the edges. Chop the scooped flesh and stir it into the meat mixture for extra flavor and texture.
9. Spoon the savory meat filling generously into each eggplant half. Top with shredded mozzarella and Parmesan.
10. Return the stuffed eggplants to the oven and bake for an additional 15–20 minutes, until the cheese is melted and bubbly with golden spots on top.
11. Remove from the oven and let rest for 5 minutes before serving.

Recipe Details

Prep time: 20 minutes
Cook time: 45 minutes
Total time: 1 hour 5 minutes
Servings: 4
Difficulty: Medium

Variations & Substitutions

• Substitute ground turkey or chicken for a lighter version.
• Add diced bell peppers or mushrooms to the filling for extra vegetables.
• Use feta cheese instead of mozzarella for a Mediterranean twist.
• Make it low-carb by skipping the cheese topping or using a lighter sprinkle.

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