Stuffed Eggplant

Stuffed Eggplant

 

Hey Guys!

I wanted to make this recipe for quite a while now. I love eggplant. Some of you might call it aubergine I know, but it is still the same berry no matter how you call it. Yes, eggplant is a berry and not a vegetable, but without further explanation, let’s get to cooking.

eggplant 1

The ingredients you will need:

2 eggplants

1 medium onion

2 celery sticks

2 cloves of garlic

500 grams of ground beef

2 tablespoons of tomato paste

2 tablespoons of olive oil

4 tablespoons of shredded cheese

1 teaspoon of – salt, pepper, chilli flakes, ground cumin, rosemary

Preheat the oven to 200 degrees Celsius (400 if Fahrenheit)

eggplant 2

Let’s start with the eggplant. Cut it lengthwise and make some diagonal cuts into the flesh without damaging the skin. Sprinkle some salt and pepper on top and add a tablespoon of olive oil. Put it in the oven for 25-30 minutes. The cooking time changes according to the size of the eggplant, mine was ready in 25.

 

eggplant 3

While the eggplants are cooking, start preparing the filling. Slice up the onion and the celery sticks and add them to a heated pan with the other tablespoon of olive oil. Sautee for about 5 minutes and add the garlic. Stir for another 30 seconds so the garlic releases its aromatics. Once you are done, it is time to add the meat. This recipe works well with any other types of ground meat, so if you don’t like beef, you can use turkey, pork, and lamb. For vegetarians, I would recommend using lentils. After you add the ground meat, make sure you start breaking it up immediately and then add the seasoning. Cook for about 5 minutes and add the tomato paste. Mix well and set aside.

When the eggplant is done, remove it from the oven but don’t turn it off. The whole dish will go back for another 5 minutes. Scoop out the flesh with a spoon and again, be careful with the skin. Put the flesh into the meat filling and stir well.

Now it is time to fill up the eggplant with the meat mixture and sprinkle some cheese on top. If you have leftovers from the filling, it can be easily frozen. Put the stuffed eggplant back into the oven for another 5 minutes and you are ready to serve.

 

eggplant 13

I like to serve this dish with just some leafy greens but it can work well with bread as well. This I think will serve 2-4 people depending on the level of hunger.

I hope you try this recipe. Enjoy the week and see you soon,

Abel.