stuffed eggplant recipe

All-star stuffed eggplant recipe with a Middle Eastern twist. Roasted eggplant stuffed with a fragrant mixture of spiced meat, fine bulgur and pine nuts.

Stuffed Baby Eggplant with Spiced Ground Beef, Bulgur and Pine Nuts

eggplants, stems removed, halved

Salt

Private Reserve extra virgin olive oil

medium yellow onion, shredded (about 1/2 cup packed shredded yellow onion)

garlic clove, chopped

lb lean ground beef (you turkey

tsp ground allspice, divided

tsp ground cinnamon, divided

parsley

pine nuts

15 tomato sauce

water

red onion,

Pesto

Tzatziki,

yogurt

Place the eggplant, flesh side up, on a large tray. Sprinkle flesh with salt and set aside for 20 minutes so that the eggplant "sweats" its bitter juices. Over the sink, gently squeeze the eggplant to extract bitter juices. Wipe dry.

Line a baking sheet with foil and lightly oil. Cut 3 slits or shallow lines into the eggplant flesh, then brush generously with olive oil. Lay on the prepared tray, flesh-side down. Drizzle more extra virgin olive oil on top. Roast in heated oven for 30 minutes or until flesh is tender and deeply browned (but not burned).

While eggplant is roasting, make the meat stuffing mixture. In a large heavy skillet, heat 2 tbsp extra virgin olive oil. Add ground beef, onions and garlic. Brown beef mixture over medium-high heat until fully cooked through. Season the meat mixture with salt and pepper, 1/2 tsp allspice, and 1/2 tsp ground cinnamon. Remove from heat. Squeeze any excess water out of bulgur, then add to the meat mixture. Add chopped parsley and pine nuts. Give the mixture a good stir. Taste and adjust salt if needed (do not over-salt, especially if using salted tomato sauce later)

When eggplant is ready, remove from oven and set aside briefly. Lower oven temperature to 375 degrees F.

In a small bowl, mix the tomato sauce, water, and remainder of cinnamon and allspice.

Place red onion slices on the bottom of a casserole dish like this one; top with 1/2 the tomato sauce mixture. Arrange the roasted eggplant on top.

With the back of a spoon, gently push the eggplant flesh down to make room for the meat stuffing mixture. Spoon the meat stuffing mixture to fill the eggplant cavities you created. Top with the remainder of the tomato sauce mixture.

Cover the casserole dish with foil. Bake in the 375 degrees F heated-oven for 20 to 25 minutes.

Serve warm topped with your choice of  Zhoug, Greek Tzataziki, or plain yogurt. Don't forget some warm pita bread or your choice of crusty bread to sop up the goodness!

This was delicious.  I could not find extra fine bulgar so I substituted quinoa.  I cooked the quinoa -- Could I have added it uncooked?  Also -- the skin of the eggplant got too soft.  Would decreased cooking time solve the problem?  I will make this again!

This was so good! Amazing flavors and the eggplant consistency turned out great. I love everything eggplant, but some dishes are too bland of too mushi. What is the reasoning for the bulgur to be extra fine? Husband loved it, kids didn't touch the eggplant (their loss) but gobbled down the meat stuffing, Definitely going into our meal rotation.

Very good!  However, I did not have bulgur on hand so I substituted cooked (from dried) lentils that still had a tiny bit of firmness to them. It still worked and was very tasty.

My mother-in-law's traditional Spanish stuffed eggplant recipe (berenjenas rellenas) is a staple in my house!

Spanish Stuffed Eggplant Recipe (Berenjenas Rellenas)

eggplants

onions

garlic

Extra virgin olive oil

green bell pepper

beef and pork mixture

tomato sauce (or tomate frito here in Spain)

mozzarella cheese

Sea salt

Black pepper

Preheat the oven to 300°F (150°C)

Wash the eggplants well and cut them in half lengthwise

Put them on a baking sheet, skin side down and make crisscross cuts through the flesh

Drizzle with lots of olive oil and sprinkle with sea salt and freshly ground pepper

Bake for 45 minutes to 1 hour, until flesh is completely tender and easy to scoop out

Take the eggplants out of the oven and let them rest for 15 minutes covered in aluminum foil while you prepare the filling (this ensures they&#39;re easy to scoop)

Mince the garlic and dice the onion and pepper very small

Saute the diced vegetables in hot olive oil while you scrape out the flesh of each eggplant and add it to the pan

When the vegetables are starting to brown, add the ground meat (or the vegetarian mixture) and saute until cooked through

Season with salt and pepper and remove from the heat

Let the mixture rest for a few minutes before filling the empty eggplant skins

To fill the skins, first add a layer of tomato sauce to the empty skins before filling

Fill each skin to the top, and cover in mozzarella cheese

Put under the broiler until just browned on the top

Enjoy your Spanish stuffed eggplants!

Those Baked Keto Stuffed Eggplant Boats filled with Mediterranean Flavors bring an ordinary Protein Enriched Meal to another level. Fully Low Carb, Gluten-Free, and Grain-Free, Melanzane brings you that perfect vegetable addition for your BBQ or Grilling evenings. 

Baked Keto Stuffed Eggplant Boats

Eggplants, Melanzani, Aubergine

(1 Cup) Minced Beef

grams, (0,5 Cup) Diced Bacon

Cup (2 Stems) Diced Fresh Celery

(1 small) Onion

Garlic Cloves

(1/3 Cup) Tomato Sauce

(1/2 Cup) Heavy Cream

Tablespoon Fresh Oregano

Prepare all of your ingredients beforehand. 

Bolognese Sauce: Start with your onion and garlic....

Bolognese Sauce: Start with your onion and garlic. Place them into a cooking pot sprinkled with olive oil and caramelize for a few minutes. 

Once caramelised, add bacon and minced meat, mix...

Once caramelised, add bacon and minced meat, mix and cook for 15 minutes. 

Add diced fresh celery, herbs, salt &amp; pepper,...

Add diced fresh celery, herbs, salt &amp; pepper, and mix and cook over medium heat for another 10 minutes.

As of last add tomato sauce and heavy...

As of last add tomato sauce and heavy cream and fully combine.

Cover with the lid and cook for approximately...

Cover with the lid and cook for approximately 40 minutes at a medium temperature.

Preheat your oven to 200C or 400F.

Cut Eggplant in half lengthwise using a sharp...

Cut Eggplant in half lengthwise using a sharp knife. With a Tablespoon, hollow the middle of the eggplant flesh as you see in the video. Depending on how restricted you are with carbohydrates, you use leftover chopped eggplant flesh in the bolognese sauce. Cut into small cubes and add into the sauce before filling the vegetable. 

Place all of the eggplant shells into the...

Place all of the eggplant shells into the baking dish or a Casserole, which you are going to use. Fill each of the eggplants with Bolognese sauce up to the top.

Top each of the Melanzane with Grated Cheese....

Top each of the Melanzane with Grated Cheese. You can also top it up with keto breadcrumbs or bacon bites.

Bake at 200C or 400F for approximately 40...

Bake at 200C or 400F for approximately 40 minutes. 

Top it up with Italian Seasoning and enjoy. 

https://mediavine-res.cloudinary.com/video/upload/cd9yjqw3wm63ltdkfvd4.mp4

Those Baked Keto Stuffed Eggplant Boats filled with Mediterranean Flavors bring an ordinary Protein Enriched Meal to another level. Fully Low Carb, Gluten-Free, and Grain-Free, Melanzane brings you that perfect vegetable addition for your BBQ or Grilling evenings.

This much-loved Indian Maharashtrian dish of stuffed eggplants, or bharli vangi, features small, globe-shaped eggplants stuffed with a spicy coconut-peanut stuffing, and simmered until they are butter-soft and delicious.

Indian stuffed eggplant (bharli vangi)

Indian eggplants

tbsp avocado oil oil

mustard seeds

cumin seeds

asafetida

red onion ((finely chopped))

potatoes

tsp avocado oil oil

coriander seeds

red chilli peppers

green cardamom pods

cloves

onion

peanuts

sesame seeds

coconut ((unsweetened))

cilantro ((divided))

tbsp goda masala ((or garam masala))

jaggery

turmeric

red onions ((about 2 cups, finely diced, divided))

waxy potatoes

Make two criss-cross slits in the eggplant, cutting about ¾ths of the way down without going all the way through. The eggplant should remain in a single piece. Immediately place the cut eggplants in a bowl of water to keep them from discoloring. Set aside.

Prep the eggplants/brinjals/aubergines

Heat 1 teaspoon oil in a wok or karahi or skillet. Add coriander seeds, cumin seeds, cloves, cardamom pods and dried red chilies, broken into pieces. Saute until the coriander seeds are a light reddish-brown and all the spices are very aromatic, about 2-3 minutes on medium heat.

Add 1 cup of chopped onions (approx 1 onion) to the wok and saute until the onions become soft.

Add peanuts and sesame seeds to the wok and saute for a couple more minutes over medium heat. Remove all of this to a plate and set aside to cool.

In the same wok, without adding more oil, add the grated coconut. Saute, stirring constantly, until the coconut is golden-brown. Don&#39;t walk away from it because coconut burns fast. Remove the coconut to the plate with the spices that are cooling.

Add the cooled spices and coconut to a blender and blend into a coarse paste with just enough water to keep the blades moving. You don&#39;t want a runny paste because you need to stuff this into the eggplant.

Place the blended mixture in a bowl with a cup of chopped onions, half the cilantro, goda masala or garam masala, jaggery, turmeric, cayenne and salt. Add enough salt -- maybe even more than what you would normally be comfortable with, because this is the only time you will season the recipe. The eggplants will absorb some of that salt along with the spices. Mix well.

Make the stuffing

Use your fingers to slightly separate the &quot;petals&quot; of the sliced eggplants and stuff in the spice mixture. Get in as much of the stuffing as you possibly can for best flavor because as the eggplant cooks the stuffing will infuse it with all the spices. Stuffing the eggplants is a slightly messy job but it&#39;s also fun!

In the same wok or skillet add 1 tablespoon oil over medium-high heat. Add mustard seeds and when they sputter add cumin seeds and asafetida. Stir in the last cup of onions. Saute until the onions begin to brown.

Stir in ginger garlic paste and saute for a couple more minutes.

Place the stuffed eggplants in the wok in a single layer.

Mix the sliced potatoes with any leftover masala in the bowl and add to the wok, arranging the potatoes carefully on the sides of and between the eggplant.

Pour ½ cup of water along the edges of the vegetables. Once the liquid bubbles and boils, cover the pot. Turn heat down to medium low and let the eggplants cook about 15-20 minutes. Add a little water along the edges as needed to ensure the eggplants and potatoes don&#39;t stick, or if you want a saucier dish.

After the eggplants have cooked for 10 minutes, turn them around gently to so they cook evenly on all sides. Use a spoon or small ladle to ensure you don&#39;t mash the eggplants or potatoes.

Once the eggplants are very soft and a knife in the center of one goes cleanly through, turn off the heat. If you didn&#39;t add enough salt earlier, you can try and sprinkle some over at this point and gently mix it in. Garnish with cilantro and serve hot.

Stuff and cook the eggplants

Oh my gosh...  this looks so good!  And the documentation is so clear and informative and the photos are so helpful.  Thank you Vaishali for the beautiful work you do!

This Stuffed Eggplant recipe is so cozy and warming! Succulent eggplant is filled with basmati rice, your choice of ground meat (or lentils), herbs, and Lebanese spices and baked until meltingly tender, in a fragrant tomato broth. Vegan-adaptable.

 Stuffed Eggplant Recipe

eggplant

lb ground lamb, ground beef, ground turkey, ground plant-based “meat”, or 2 cups cooked lentils.

onion, diced

garlic cloves, rough chopped

salt

pepper

red pepper flakes

cumin

allspice

ground coriander

sumac

cinnamon

¼ teaspoon ground cardamon

nutmeg

tomatoes,

basmati rice

dill

mint

optional: ¼ cup pinenuts, toasted (save 1 tablespoon for garnish)

tomato paste

broth- chicken, veggie,

Prep the Eggplant

Scoop out the eggplant leaving about ½ inch thickness on all sides. I find the easiest way to do this is to use a knife around the edge, then crosshatch, and use a spoon to remove. It need not be perfect.

Season the eggpant shells with salt and pepper and set aside, and chop up the filling finely.

Make the filling

In a large oven-proof braiser or pan, saute the ground meat and onions over medium heat for 4-5 minutes, until onions are fragrant, then add the diced eggplant and garlic, cooking until eggplant is translucent. Drain some fat if you like. Season with salt and all the spices. Add the fresh tomatoes and their juices, stir and cover for a few minutes until the tomatoes break down into the meat.

Place the meat mixture in bowl with the cooked rice, fresh herbs and optional pinenuts (remembering to save a tablespoon for garnish after baking). Give a stir and adjust salt and spices to taste. (If using lentils, I would add a good drizzle of olive oil.)

Make the tomato broth

In the same pan, heat up the broth, tomato paste and spices and whisk, scraping up any brown bits. Wipe off the sides of the pan if messy with a wet paper towel. Turn off heat.

Fill the eggplant

Divide the filling among the eggplants, pressing it in gently, and mounding to incorporate all. Nestle them in the tomato broth. You can also bake these in a baking dish if you prefer. The broth should come up about  ¼ &#8211; ½ inch -add more broth if necessary.

Bake the Eggplant: 400F -

covered, 40-45 minutes, until eggplant is fork tender, and filling is heated through (145F), then bake uncovered for 5-10 minutes, until golden.

Garnish

Sprinkle with fresh dill and mint and remaining pinenuts. TIP: Whenever I serve pinenuts to people who I don&#8217;t know well or am not sure of allergies- I always make them visible, on top. 😉

Excellent. Followed the recipe and used ground lamb. Used a little tomato sauce and harissa in the tomato broth for a little more spice.

Delicious! Flavors are incredible. I used ground turkey + lentils instead of lamb/beef and rice and it worked wonderfully.

This was sooo good!  I made it with lamb, and followed the recipe exactly except that I used Italian canned diced tomatoes in puree instead of fresh.  It was somewhat reminiscent of the filling I use for my stuffed vine leaves.  My husband loved it!

I made this using globe eggplants because that's what was available. The cook time seemed awfully long to me given the high temp, so I checked after 30 minutes. And yes, the eggplants were already past done and had completely lost their ability to hold shape. They collapsed when I attempted to lift from the pan. Maybe because I used globe eggplants? Anyway, we still ate them although I'd say this isn't my favorite eggplant recipe on your site. I'm going back to the szechuan recipe!

This was fabulous! Our garden has produced over 30 eggplants this year and still going. This recipe is a keeper. 
Do you think it would freeze well? There’s no way we can eat all our 5 plants have produced even after giving away lots.

My husband said this was one of his top 5 favorite recipes!
I used ground beef and lentils (no rice) and the larger eggplants, which cooked in about 45 min.  Thanks for this great recipe!

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The most viewed stuffed eggplant recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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