Irresistible Stuffed Mediterranean Eggplant Recipe

Stuffed Mediterranean Eggplant is not just a dish; it’s a flavor explosion waiting to happen. Imagine sinking your teeth into tender eggplant, bursting with savory spices, fresh herbs, and a rich filling that dances on your palate. Puttanesca eggplant recipe The aroma wafting through your kitchen will have everyone asking what’s cooking—spoiler alert: it’s something amazing. This dish is perfect for impressing guests or enjoying a cozy dinner at home.

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Picture this: the first time I made Stuffed Mediterranean Eggplant for my family, the look on their faces was priceless. They devoured it faster than I could say “pass the tzatziki.” It’s the kind of meal that brings people together, whether it’s a summer barbecue or a chilly winter night in. Trust me; once you try it, you’ll want to make it again and again.

When I served this dish at my last family gathering, everyone was so impressed they thought I had hired a personal chef.

Essential Ingredients

Here’s what you’ll need to make this delicious dish: For more inspiration, check out this delicious coconut cookies recipe.

• Eggplants: Choose firm, glossy eggplants as they hold up well during cooking and have fewer seeds.
• Ground Lamb or Beef: Use lean meat for a healthier option; the richness complements the eggplant beautifully.
• Fresh Tomatoes: Ripe tomatoes add natural sweetness and moisture; opt for vine-ripened if possible. chilled cucumber tomato salad.
• Onion: A finely chopped onion adds sweetness and depth; sauté until translucent for maximum flavor.
• Garlic: Fresh minced garlic amplifies flavor; don’t skimp on this aromatic gem. tomato basil garlic bread.
• Fresh Parsley and Mint: Fresh herbs brighten up the dish and add an authentic Mediterranean flair.
• Feta Cheese: Crumbled feta provides a tangy finish; feel free to adjust based on your preference.
• Olive Oil: Use high-quality olive oil for sautéing and drizzling; it enhances flavors significantly.
• Cumin and Paprika: These spices offer warmth and complexity; adjust quantities according to your taste preferences.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

• Cut the eggplants in half lengthwise and scoop out some flesh to create boats. Sprinkle salt on them and let them sit for 30 minutes to draw out bitterness. Rinse after soaking.
• In a large skillet over medium heat, warm olive oil. Sauté chopped onion until translucent, then add minced garlic until fragrant. Stir in ground meat until browned, breaking it apart as you go. For more inspiration, check out this garlic butter green beans recipe.
• Mix in chopped tomatoes along with cumin and paprika. Allow everything to simmer until the mixture thickens slightly—this should take about 10 minutes of stirring occasionally.
• Remove from heat and fold in freshly chopped parsley, mint, and crumbled feta cheese. This step adds freshness that balances out the richness of the filling beautifully.
• Generously fill each eggplant half with the meat mixture. Drizzle with olive oil before placing them in a preheated oven at 375°F (190°C). Bake for about 30-35 minutes until eggplants are tender.
• Once baked, garnish with additional feta or fresh herbs before serving. Pair with lemon wedges or tzatziki sauce for an extra zing—everyone will be begging for seconds! lemon honey orzo with feta.

With each bite of Stuffed Mediterranean Eggplant, you’ll experience a symphony of flavors that makes every occasion special—even if it’s just another Tuesday night! Enjoy this culinary journey right from your kitchen!

Perfecting the Cooking Process

Start by roasting the eggplants until tender, then prepare your filling while they cool. This ensures everything stays warm and delicious when served.

Add Your Touch

Feel free to swap out ground meat for lentils or chickpeas for a vegetarian twist. Don’t hesitate to experiment with spices for a unique flavor profile.

Storing & Reheating

Store leftovers in an airtight container for up to three days. Reheat in the oven at 350°F until warmed through, ensuring the eggplant remains tender.

Sharing this recipe brings back memories of my best friend’s dinner party, where everyone asked for seconds. It was a moment that reminded me how food brings people together!

FAQ

What can I use instead of eggplant?

Zucchini or bell peppers work well as tasty alternatives for stuffing.

Can I make this dish vegetarian?

Absolutely! Substitute meat with lentils or chickpeas for a hearty vegetarian option.

How long does it take to prepare stuffed Mediterranean eggplant?

Preparation and cooking time typically takes about 1 hour from start to finish.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Stuffed Mediterranean Eggplant

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• Author: Emma Taylor
• Total Time: 1 hour 5 minutes
• Yield: Serves 4

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Description

Stuffed Mediterranean Eggplant is a delightful dish that brings the vibrant flavors of the Mediterranean right to your table. Tender eggplant halves are filled with a savory mixture of ground meat, fresh herbs, and aromatic spices, creating a meal that’s both satisfying and visually stunning.

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Ingredients

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• 2 medium eggplants
• 1 lb ground lamb or beef
• 2 ripe tomatoes, chopped
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• ¼ cup fresh parsley, chopped
• ¼ cup fresh mint, chopped
• ½ cup feta cheese, crumbled
• 2 tbsp olive oil (plus extra for drizzling)
• 1 tsp cumin
• 1 tsp paprika
• Salt to taste

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Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise and scoop out some flesh to create boats. Sprinkle salt on them and let sit for 30 minutes. Rinse and pat dry.
3. In a skillet over medium heat, warm olive oil and sauté onion until translucent. Add minced garlic and cook until fragrant.
4. Stir in ground meat and cook until browned. Mix in chopped tomatoes, cumin, paprika, salt, and simmer for about 10 minutes.
5. Remove from heat and fold in parsley, mint, and feta cheese.
6. Stuff each eggplant half with the filling mixture. Drizzle with olive oil and bake for about 30-35 minutes until tender.
7. Garnish with extra feta or herbs before serving.

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Category: Main
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 stuffed eggplant half (200g)
• Calories: 280
• Sugar: 4g
• Sodium: 480mg
• Fat: 16g
• Saturated Fat: 6g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 7g
• Protein: 15g
• Cholesterol: 65mg