Stuffed Eggplant With Oregano Breadcrumbs Recipe

Name: Stuffed Eggplant With Oregano Breadcrumbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 None large eggplants, halved lengthwise; 2 tbsp vegetable or olive oil; 1 None large Spanish onion, finely chopped; 1 stalk celery, finely chopped; 2 cloves garlic, minced; 1 tsp dried oregano leaves; 1 tsp ground allspice; 1 lb ground lmab; 2 tbsp tomato paste; 1 (13.5 oz) can chopped tomatoes; 1 cup soft fresh breadcrumbs; 2.5 oz Parmesan cheese, grated; None None arugula salad, to serve

Servings: persons

2 None large eggplants, halved lengthwise
2 tbsp vegetable or olive oil
1 None large Spanish onion, finely chopped
1 stalk celery, finely chopped
2 cloves garlic, minced
1 tsp dried oregano leaves
1 tsp ground allspice
1 lb ground lmab
2 tbsp tomato paste
1 (13.5 oz) can chopped tomatoes
1 cup soft fresh breadcrumbs
2.5 oz Parmesan cheese, grated
None None arugula salad, to serve

1
Preheat oven to 400u00b0F.
2
Scoop flesh out of eggplants, leaving a 3/4 inch shell. Finely chop flesh. Reserve 1 cup. Lightly coat eggplant shells with oil. Season. Place on a baking tray and bake for 10 mins.
3
Heat 1 tbsp oil in a large saucepan over medium heat. Add onion, celery and chopped eggplant. Cook for 6-7 mins, until soft. Add garlic, oregano and allspice. Cook for 1 min, until fragrant. Add ground lamb and cook for 5 mins, until browned. Add tomato paste and cook for 1 min. Add chopped tomatoes and simmer, uncovered, for 10-15 mins, or until mixture thickens.
4
Distribute between eggplant shells. Combine breadcrumbs and Parmesan and sprinkle over filling. Drizzle with remaining oil and bake for 20-25 mins. Serve with arugula salad.

269

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 13 ingredients. The key ingredients include: 2 None large eggplants, halved lengthwise, 2 tbsp vegetable or olive oil, 1 None large Spanish onion, finely chopped, 1 stalk celery, finely chopped, and more.

Yes, Stuffed Eggplant With Oregano Breadcrumbs falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Stuffed Eggplant With Oregano Breadcrumbs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions