Stuffed Eggplant (Aubergine) Recipe

Name: Stuffed Eggplant (Aubergine)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 round eggplants or 4 Japanese eggplants; 2 tablespoons olive oil; 1 lb lean ground lamb (or 1/2 lamb and 1/2 ground round); 1 (14 ounce) can crushed tomatoes or 1 (14 ounce) can tomato sauce; 1 yellow onion, chopped; ¼ cup chopped green bell pepper; ¼ cup parsley; 1 clove crushed garlic; ½ teaspoon chopped fresh basil leaf; 1 tablespoon chopped fresh mint leaves; salt and pepper; parmesan cheese or feta cheese

Servings: persons

2 round eggplants or 4 Japanese eggplants
2 tablespoons olive oil
1 lb lean ground lamb (or 1/2 lamb and 1/2 ground round)
1 (14 ounce) can crushed tomatoes or 1 (14 ounce) can tomato sauce
1 yellow onion, chopped
¼ cup chopped green bell pepper
¼ cup parsley
1 clove crushed garlic
½ teaspoon chopped fresh basil leaf
1 tablespoon chopped fresh mint leaves
salt and pepper
parmesan cheese or feta cheese

1
Cut the eggplant lengthwise and scoop out most of the fleshy pulp and set aside.
2
Salt the shells and set aside to make them sweat.
3
Rinse off salt, gently squeeze and dry.
4
Fry the shells in a tablespoon of olive oil until browned, and drain on paper towels.
5
In a tablespoon of olive oil, brown off meat, add chopped onion and peppers.
6
Then add the rest of the ingredients and the diced up eggplant pulp.
7
Mix the ingredients together and fill the eggplant shells.
8
Spread 1/2 of the tomato sauce on the bottom of a covered baking dish and place the filled eggplant shells on the sauce.
9
Slice the tomatoes and arrange on top of the stuffed shells.
10
Pour the rest of the tomato sauce over the shells and sprinkle with parmesan or feta cheese.
11
Bake in a preheated 350 degree oven for and hour.

438

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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

You need 12 ingredients. The key ingredients include: 2 round eggplants or 4 Japanese eggplants, 2 tablespoons olive oil, 1 lb lean ground lamb (or 1/2 lamb and 1/2 ground round), 1 (14 ounce) can crushed tomatoes or 1 (14 ounce) can tomato sauce, and more.

Yes, Stuffed Eggplant (Aubergine) 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!

Stuffed Eggplant (Aubergine)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions