Description
Mediterranean stuffed eggplants showcase a delightful blend of flavors from Greece and Turkey. Hearty vegetables nestle with aromatic herbs and spices, creating a sumptuous meal you’ll crave again and again.
Ingredients
Scale
Main Proteins:
- 250 g (8.8 oz) ground beef
- ¼ cup grated Parmesan
- 1 cup shredded mozzarella
Fresh Vegetables and Aromatics:
- 2 large eggplants
- 1 small onion, diced
- 1 red pepper, diced
- 2 cloves garlic, minced
- 2 tablespoons chopped basil or parsley
Liquids and Seasonings:
- 2 tablespoons extra-virgin olive oil
- 1 can chopped/diced tomatoes (411 g, 14.5 oz)
- Salt
- Freshly ground black pepper
- ¼ teaspoon Italian seasoning (optional)
Instructions
- Initiate oven preparation by setting the temperature to 170°C, ensuring an ideal cooking environment for the Mediterranean stuffed eggplants.
- Slice eggplants lengthwise with precision, creating perfect vessels for the flavorful filling.
- Massage eggplant halves with olive oil, then generously season with salt and black pepper to enhance their natural taste.
- Roast eggplant halves in the preheated oven, allowing them to soften and develop a rich, caramelized exterior for approximately 20-30 minutes.
- While eggplants are roasting, warm olive oil in a sauté pan over medium heat, creating a fragrant base for the filling.
- Gently sauté finely chopped onions, vibrant red peppers, and minced garlic, releasing their aromatic essences and building depth of flavor.
- Introduce ground beef (or mushrooms for a plant-based alternative) to the pan, browning the protein until it develops a rich, golden color.
- Incorporate diced tomatoes and a blend of herbs into the mixture, seasoning with salt, pepper, and Italian herbs to create a robust, savory sauce.
- Allow the sauce to simmer and reduce, concentrating the flavors and creating a thick, luscious filling.
- Carefully spoon the prepared filling into the roasted eggplant halves, ensuring an even distribution of the flavorful mixture.
- Generously sprinkle shredded mozzarella over the stuffed eggplants, creating a golden, melty topping.
- Return the stuffed eggplants to the oven, grilling until the cheese transforms into a bubbling, golden crown.
- Present the Mediterranean stuffed eggplants immediately, serving hot to preserve their vibrant flavors and textures.
Notes
- Roasting the eggplants beforehand intensifies their natural sweetness and creates a perfect vessel for the rich, hearty filling.
- Customize the recipe by swapping ground beef with mushrooms or using your favorite herbs to make this dish uniquely yours.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 50mg