Baked Stuffed Eggplants With Minced Meat Recipe

Name: Baked Stuffed Eggplants With Minced Meat
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg small eggplant; 400 g coarsely ground beef; 1 medium onion, finely chopped; 2 large tomatoes, peeled and sliced; 2 tablespoons tomato paste, dissolved in 3 cups water; 1/4 cup raw pine nuts; 1/2 teaspoon cinnamon; 1/4 teaspoon pepper; 1/4 teaspoon ground nutmeg; 1 1/2 teaspoons salt; 3/4 cup vegetable oil, for frying eggplants; 2 tablespoons vegetable oil, for frying onion, pine nuts and meat

Servings: persons

1 kg small eggplant
400 g coarsely ground beef
1 medium onion, finely chopped
2 large tomatoes, peeled and sliced
2 tablespoons tomato paste, dissolved in 3 cups water
1/4 cup raw pine nuts
1/2 teaspoon cinnamon
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
1 1/2 teaspoons salt
3/4 cup vegetable oil, for frying eggplants
2 tablespoons vegetable oil, for frying onion, pine nuts and meat

1
In a deep skillet, heat the vegetable oil and fry the eggplants on high heat until tender and brown. Remove from oil and place on a kitchen absorbent paper.
2
In another skillet fry the chopped onion until golden and tender, add the pine nuts, toss for a few seconds then add the ground meat with the cinnamon, nutmeg, salt and pepper and stir until meat is brown. Set aside.
3
In a baking tray, place the fried eggplants and make a slit, lengthwise, in the middle of each one. Fill each eggplant with enough ground meat.
4
Layer the tomato slices over them and pour the dissolved tomato paste. Make sure the eggplants are covered with water. Sprinkle with salt.
5
Bake in the oven on medium heat for around 30 minute Do not allow all liquid to evaporate.
6
Serve with vermicelli rice on the side.

902

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 kg small eggplant, 400 g coarsely ground beef, 1 medium onion, finely chopped, 2 large tomatoes, peeled and sliced, and more.

Yes, Baked Stuffed Eggplants With Minced Meat falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Stuffed Eggplants With Minced Meat

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions