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.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 375°F (190°C).
- 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.
- In a skillet over medium heat, warm olive oil and sauté onion until translucent. Add minced garlic and cook until fragrant.
- Stir in ground meat and cook until browned. Mix in chopped tomatoes, cumin, paprika, salt, and simmer for about 10 minutes.
- Remove from heat and fold in parsley, mint, and feta cheese.
- Stuff each eggplant half with the filling mixture. Drizzle with olive oil and bake for about 30-35 minutes until tender.
- 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