Deliciously hearty and effortlessly impressive, Stuffed Eggplant turns simple ingredients into a flavorful meal that’s as enjoyable to make as it is to eat.
Stuffed eggplant has been a dinnertime staple in my family for as long as I can remember. My grandmother always seemed to have a new recipe for it in her old, worn cookbooks, but back then, I wasn’t thrilled about eating a whole eggplant for dinner. Fast-forward a few years, and now I make it all the time, tweaking the filling and flavors depending on what I have on hand. My grandma loved making a version with mozzarella and Italian spices, while I like this simple yet flavorful mix of ground beef, fresh tomatoes, and Parmesan. Whether you stick to the recipe or put your own spin on it, stuffed eggplant is a satisfying dish that’s well worth a spot in your regular meal rotation.
Is This Stuffed Eggplant Healthy?
Eggplant is packed with nutrients, fiber, and antioxidants, making it a great foundation for a filling meal. Ground beef adds protein, tomatoes add lycopene and vitamins, and Parmesan adds calcium. Plus, this dish is naturally low in refined carbohydrates and can be easily adapted for different dietary needs. For example, to make this dish vegetarian, replace the ground beef with tofu crumbles, and to make it fully vegan, use a plant-based “Parmesan.” You could also try using ground turkey for a lighter alternative to ground beef. Whether you’re looking for a lighter meal or something a little more indulgent, stuffed eggplant is a flexible dish that can fit right into a balanced diet.
Mastering The Art Of The Eggplant Boat
One of the most important steps in making stuffed eggplant is preparing the eggplant itself. Since eggplant is technically a fruit (not a vegetable!), it has a unique texture that requires a little attention.
Salting is highly recommended. Eggplant has a spongy texture and can soak up a lot of moisture, which sometimes makes it mushy. Salting it ahead of time helps create a firmer, silkier texture. First, after slicing the eggplant in half, sprinkle both halves with salt and let them rest for about 30 minutes. This helps draw out excess moisture, reducing bitterness and giving the eggplant a better texture. Once it has released some of its liquid, pat it dry and proceed with the rest of the recipe. And yes, you can eat the skin! It softens as it cooks and adds a nice contrast to the robust filling.
How Do I Store Leftovers?
Stuffed eggplant can be stored in the fridge for 3-4 days in an airtight container. If you want to freeze it, you can wrap the stuffed eggplant tightly and store it for up to 3 months. Just reheat in the oven until warmed through.
Serving Suggestions
Because stuffed eggplant is such a rich and flavorful dish, I like to serve it with simple green salads, like this Green Goddess Salad, a Chopped Salad, or a Creamy Cucumber Salad. The dish can also be elevated by drizzling a Tahini Dressing over the eggplant, which I definitely recommend as it gives it a lighter taste!
Eggplant is also a surprisingly great complement to chocolate, so make sure you follow this dish up with a delectable dessert! This Gluten-Free Chocolate Lava Cake serves two. Romantic summer date night, anyone?
Recipe
Stuffed Eggplant
Ingredients
- 2 medium eggplants
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1/2 pound lean ground beef
- 1 cup diced tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Instructions
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Preheat the oven to 375°F. Cut the eggplants in half lengthwise and scoop out the centers to create boats, leaving about a 1/2 inch of flesh along the skins.
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In a skillet, heat olive oil over medium heat. Add onions and garlic, sautéing until translucent. Add ground beef, breaking it apart as it cooks. Stir in tomatoes, salt, pepper, and oregano, cooking until the beef is browned.
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Fill the eggplant boats with the beef mixture. Place them on a baking sheet and bake for 25 minutes.
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Remove from oven, sprinkle with Parmesan cheese and parsley, and bake for an additional 15 minutes or until the cheese is golden and bubbly.
Nutrition
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