Description
Succulent “Baked Eggplant with Savory Meat Filling” blends Mediterranean flavors into a hearty culinary experience. Mediterranean kitchens shine through this comforting dish that welcomes you to savor each delicious, richly spiced bite.
Ingredients
Scale
Main Ingredients:
- 2 eggplants
- 0.7 pounds (0.7 lb) of minced meat
- 8.8 ounces (250 grams) of tomato puree
- 5.3 ounces (150 grams) of mozzarella
Vegetables and Aromatics:
- 1 onion, chopped
- 2 bell peppers, chopped
- 2 cloves of garlic
- Parsley, chopped
Spices and Seasonings:
- Olive oil
- Salt
- Pepper
- Sweet paprika
- Oregano
- Cumin
- Ginger
- Coriander
- 2/3 cup of water
- Parmesan cheese
Instructions
- Prepare the oven by heating to 356°F, creating an ideal environment for roasting the eggplant.
- Carefully slice eggplants lengthwise into thin, uniform sections approximately 0.4 inches thick, ensuring even cooking.
- Create a fragrant seasoning blend by combining olive oil with salt, garlic powder, pepper, sweet paprika, and oregano.
- Generously coat both sides of eggplant slices with the prepared seasoning mixture, ensuring complete coverage.
- Roast the seasoned eggplant in the preheated oven for 20 minutes until the slices become tender and slightly golden.
- In a skillet, sauté onions in olive oil until they become translucent and release their sweet aroma.
- Add bell peppers and garlic to the skillet, creating a flavorful base for the meat mixture.
- Introduce minced meat to the vegetable blend, seasoning thoroughly and cooking until the meat is completely browned.
- Enhance the meat mixture by stirring in fresh parsley, rich tomato puree, and a splash of water.
- Simmer the meat sauce until it thickens and develops a robust, concentrated flavor.
- Construct the final dish by layering roasted eggplant slices with the prepared meat mixture.
- Generously sprinkle mozzarella and Parmesan cheese over the assembled layers for a creamy, golden finish.
- Return the assembled dish to the oven and bake for an additional 15 minutes until the cheese melts and becomes slightly crispy.
Notes
- Choose firm, glossy eggplants without blemishes for the best texture and flavor absorption.
- Pat eggplant slices dry before brushing with oil to ensure even roasting and prevent sogginess.
- Swap ground beef with plant-based alternatives like lentils or crumbled tofu for a vegetarian version.
- Use zucchini or portobello mushrooms as low-carb substitutes for eggplant to accommodate different dietary needs.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 60 mg