Stuffed Eggplant with 3 Ingredients
Ingredients:
For the Eggplants:
3 large eggplants
Olive oil (for brushing)
Salt
For the Filling:
500g (1 lb) minced beef or lamb
2 large onions, finely chopped
3 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon chili flakes (adjust to taste)
½ teaspoon paprika
Salt and black pepper to taste
1 tablespoon tomato paste (optional)
1 tablespoon chopped fresh parsley or coriander (for freshness)
For Topping:
1½ to 2 cups shredded mozzarella or pizza cheese blend
Optional: a few pinches of oregano or thyme for garnish
Preparation Method:
Step 1: Preparing the Eggplants
Wash and slice:
Start by washing the eggplants thoroughly. Cut them in half lengthwise. If you’re using very large eggplants, you can trim off the ends, but leave the skin on to hold the structure of the “boats.”Scoop and Salt:
Using a spoon or a melon baller, carefully scoop out the flesh of each eggplant half, leaving a thick border (about 1 cm) so they hold their shape. Set aside the scooped flesh—you’ll use it in the filling.Salt and Rest:
Sprinkle the inside of each eggplant half with a little salt and place them upside down on a tray lined with paper towels. Let them rest for about 20–30 minutes. This helps to draw out excess moisture and any bitterness.Roast the Shells:
Preheat the oven to 200°C (390°F).
Pat the eggplants dry, brush them with olive oil, place them on a baking tray lined with parchment paper, and roast for about 25–30 minutes, or until soft but still firm enough to hold the filling.
Step 2: Making the Filling
Sauté the onions:
In a large skillet or pan, heat olive oil over medium heat. Add the chopped onions and sauté until golden and fragrant—about 7–10 minutes. You want them nicely caramelized with a soft texture and a sweet flavor.Add garlic and spices:
Add the minced garlic, cumin, coriander, paprika, and chili flakes. Stir well to coat the onions. Cook for another minute until the garlic is fragrant and the spices bloom in the oil.Cook the meat:
Add the minced meat to the pan. Use a spoon or spatula to break it up as it browns. Season with salt and pepper. Cook until the meat is fully browned and no longer pink—this should take around 10–12 minutes.Add eggplant flesh:
Chop the previously scooped-out eggplant flesh into small pieces and add it to the pan. Let it cook down with the meat and onion mixture until soft and fully incorporated. This brings back the full eggplant flavor into the dish.Optional tomato paste:
For extra richness and a hint of sweetness, add a spoonful of tomato paste and stir it in. Let the mixture cook down for a few more minutes until everything is well combined.Finish with herbs:
Turn off the heat and mix in chopped parsley or coriander. This adds a pop of freshness and color.
Step 3: Assembling the Stuffed Eggplants
Fill the shells:
Remove the roasted eggplants from the oven. Carefully spoon the hot meat and onion mixture into each eggplant shell, pressing gently to pack them well.Top with cheese:
Generously sprinkle the shredded pizza cheese (or mozzarella) over the top of each stuffed eggplant. Make sure the cheese covers the entire surface—it will melt and form a beautiful golden crust.Final bake:
Return the stuffed eggplants to the oven and bake for another 10–15 minutes, or until the cheese is melted, bubbly, and slightly golden. For extra browning, switch to the broil setting for the last 2–3 minutes—but watch closely to avoid burning.
Step 4: Serving
Once the cheese is beautifully melted and the eggplants are piping hot, remove them from the oven and let them sit for a few minutes before serving. Sprinkle with a bit more chopped herbs or a touch of dried oregano if desired.
This dish can be served with a side of warm bread, a simple green salad, or rice for a heartier meal. It also makes great leftovers, as the flavors deepen even more after resting.
Tips and Variations:
Spicy Version: Add finely chopped chili peppers or more chili flakes to the meat mixture for an extra kick.
Vegetarian Option: Replace the meat with cooked lentils or mushrooms for a plant-based version.
Cheese Varieties: Mix mozzarella with a little parmesan or sharp cheddar for added depth of flavor.
Add Veggies: Diced bell peppers or tomatoes can be added to the filling for more color and texture.
Presentation Tip: Serve each stuffed eggplant on a flat plate with a drizzle of olive oil or a yogurt-based sauce on the side.
Conclusion:
Cheesy Stuffed Eggplant with Spiced Onions & Minced Meat is more than just a comforting home-cooked meal—it’s a celebration of texture, spice, and wholesome ingredients. The eggplant acts as both a vessel and a flavor component, while the filling offers a savory, aromatic profile that balances beautifully with the creamy melted cheese. Whether you’re cooking for family, entertaining friends, or just treating yourself to something hearty and flavorful, this dish is sure to satisfy and impress.
