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Delicious Stuffed Eggplant – A Flavor-Packed Meal

Delicious Stuffed Eggplant – A Flavor-Packed Meal
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This Stuffed Eggplant is a wholesome and elegant dish featuring tender roasted eggplant filled with a savory, well-seasoned stuffing. The filling—made with a mix of aromatic onions, garlic, optional ground meat (or a hearty vegetarian alternative), tomatoes, rice (or quinoa), fresh herbs, and cheese—creates a satisfying, comforting meal that’s perfect for weeknight dinners or entertaining guests.

Ingredients

  • Eggplants: 2 medium eggplants, halved lengthwise (with a sturdy border), flesh scooped out and chopped
  • Aromatic Base: 1 medium onion, chopped; 3 cloves garlic, minced
  • Optional Protein: 1/2 lb ground beef, turkey, or lamb (or omit for a vegetarian version)
  • Vegetables: 2 medium tomatoes, diced (or 1 can diced tomatoes, 14.5 oz)
  • Grain: 1 cup cooked rice or quinoa
  • Herbs: 1/4 cup fresh parsley, basil, or cilantro, chopped
  • Cheese: 1/2 cup crumbled feta or shredded mozzarella/parmesan
  • Oil & Spices: 2 tbsp olive oil; Salt and pepper to taste; 1/2 tsp dried oregano

Instructions

  1. Prepare the Eggplants:

    • Preheat your oven to 400°F (200°C).

    • Halve the eggplants lengthwise and carefully scoop out some of the flesh, leaving a sturdy shell. Brush the eggplant halves with olive oil and season with a little salt.

    • Place the eggplant shells on a baking sheet and bake for about 30-35 minutes until tender.

  3. Cook the Filling:

    • In a large skillet, heat 1 tbsp olive oil over medium heat. Add the chopped onion and garlic, and sauté until soft and fragrant.

    • (Optional) Add ground meat and cook until browned, then drain any excess fat.

    • Stir in the diced tomatoes and let simmer for about 5 minutes.

    • Mix in the cooked rice (or quinoa), fresh herbs, and cheese. Season with salt, pepper, and dried oregano. Remove from heat.

  4. Stuff the Eggplants:

    • Spoon the prepared filling evenly into the baked eggplant halves, packing it well without overfilling.

  5. Finish Baking:

    • Return the stuffed eggplants to the oven and bake for an additional 10-15 minutes until the filling is heated through and the tops are slightly golden.

  6. Serve:

    • Let the stuffed eggplants rest for a few minutes before serving. Enjoy as a hearty main dish, paired with a side salad or crusty bread.

Notes

  • If making a vegetarian version, consider adding chickpeas or lentils for extra protein instead of meat.
  • A mix of cheeses (e.g., feta with mozzarella) can add depth to the flavor.
  • For a crunchier texture, drizzle a little extra olive oil over the filling before the final bake.

Nutrition

Find it online: https://cookedbyandy.com/delicious-stuffed-eggplant-a-flavor-packed-meal/