Stuffed aubergines are a delightful and wholesome dish that showcases the rich, tender texture of roasted aubergines filled with a flavorful stuffing. Whether filled with a hearty meat mixture or a savory vegetarian blend, this dish is perfect for a family dinner or a special occasion. The stuffing options are endless, but this recipe uses a classic Mediterranean-inspired combination of ground meat, vegetables, and herbs. Topped with cheese and baked to perfection, stuffed aubergines are satisfying, healthy, and full of bold flavors.
Ingredients:
- 2 large aubergines (eggplants), halved lengthwise
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1/2 pound (225g) ground beef or lamb (or use lentils for a vegetarian option)
- 1 cup diced tomatoes (fresh or canned)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley or cilantro
- 1/4 cup grated Parmesan or crumbled feta cheese (optional)
- 1/2 cup shredded mozzarella or cheddar cheese (for topping)
Instructions:
- Prepare the aubergines: Preheat the oven to 400°F (200°C). Scoop out the flesh from the aubergine halves, leaving about 1/2 inch of shell intact. Dice the scooped-out flesh and set it aside. Brush the aubergine halves with olive oil, season with salt and pepper, and place them cut-side down on a baking sheet. Roast in the preheated oven for about 20 minutes until they are tender but not falling apart.
- Make the filling: While the aubergines are roasting, heat the remaining olive oil in a large pan over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until softened. Add the ground meat (or lentils for a vegetarian option) and cook until browned, breaking it up with a spoon as it cooks. Stir in the diced aubergine flesh, tomatoes, cumin, paprika, salt, and pepper. Cook for another 5-7 minutes, until the vegetables are tender and the flavors have melded.
- Assemble the stuffed aubergines: Remove the roasted aubergines from the oven and carefully flip them over. Fill each aubergine half with the prepared stuffing mixture, pressing it down gently. Top with Parmesan or feta cheese if using, and then sprinkle shredded mozzarella or cheddar on top.
- Bake: Return the stuffed aubergines to the oven and bake for another 15-20 minutes, until the cheese is melted and golden brown.
- Garnish and serve: Once the stuffed aubergines are baked, garnish with fresh parsley or cilantro and serve warm.
These stuffed aubergines are hearty, flavorful, and make a perfect main course on their own, or they can be served with a side of salad or couscous for a complete meal. Enjoy!
