Mediterranean Stuffed Eggplant
Tender roasted eggplants filled with lean ground beef, tomatoes, herbs, and Mediterranean spices for a wholesome, satisfying meal.
Prep Time
20 mins min
Cook Time
45 mins min
Total Time
65 min
Servings
4
Ingredients
- 2 large eggplants
- 400 g lean ground beef
- 1 medium onion, finely diced
- 3 garlic cloves, minced
- 2 medium tomatoes, diced
- 2 tbsp tomato paste
- 2 tbsp extra virgin olive oil
- 1 tsp ground cumin
- 1 tsp paprika
- 0.5 tsp ground cinnamon
- 0.5 tsp dried oregano
- 1 tsp sea salt
- 0.5 tsp black pepper
- 0.25 cup chopped fresh parsley
- 2 tbsp chopped fresh mint (optional)
- 0.5 cup low-sodium beef or vegetable broth
Instructions
- 1
Preheat the oven to 200°C (400°F).
- 2
Slice the eggplants in half lengthwise and score the flesh in a crisscross pattern without cutting through the skin.
- 3
Brush the cut sides with 1 tablespoon of olive oil and roast for 25 minutes until softened.
- 4
Carefully scoop out some of the flesh, leaving a sturdy shell. Chop the removed flesh.
- 5
Heat the remaining olive oil in a skillet over medium heat.
- 6
Cook the onion until softened, then add the garlic.
- 7
Add the ground beef and cook until browned.
- 8
Stir in the chopped eggplant flesh, tomatoes, tomato paste, cumin, paprika, cinnamon, oregano, salt, and pepper.
- 9
Cook for 8–10 minutes until the mixture thickens.
- 10
Mix in the parsley and optional mint.
- 11
Fill each roasted eggplant generously with the beef mixture.
- 12
Pour the broth into the baking dish around the eggplants.
- 13
Bake for another 20 minutes until heated through.
- 14
Serve warm with Greek yogurt, quinoa, or a fresh Mediterranean salad.
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