Mediterranean stuffed eggplants are a delightful dish that brings together the rich flavors of the Mediterranean in a wholesome and satisfying way. This recipe is versatile, offering a hearty option with ground beef or a vegetarian version with mushrooms. Perfect for a weeknight dinner or a special occasion, these stuffed eggplants are sure to impress.
Ingredients
- 2 large eggplants
- 2 tablespoons extra-virgin olive oil, divided
- 250g ground beef (use mushrooms for a vegetarian option)
- 1 onion, small diced
- 1 red pepper, diced
- 2 cloves garlic, minced
- ¼ cup grated Parmesan
- 1 can of chopped/diced tomatoes (411g)
- 1 cup shredded mozzarella
- Salt and freshly ground black pepper
- 2 tablespoons chopped basil or parsley
- ¼ teaspoon of Italian seasoning (optional)
Instructions
- Preheat the Oven
- Preheat your oven to 170°C (338°F).
- Prepare the Eggplants
- Cut the eggplants in half lengthwise.
- Season with salt, black pepper, and 1 tablespoon of olive oil.
- Roast for about 20-30 minutes, depending on their size.
- Prepare the Filling
- Heat the remaining tablespoon of olive oil in a sauté pan over medium heat.
- Sauté the onion, red pepper, and garlic for 2 minutes.
- Add the ground beef (or mushrooms for a vegetarian option) and cook until it begins to brown slightly.
- Stir in the tomatoes and herbs, season with salt, pepper, and Italian seasoning, and simmer until the sauce thickens.
- Stuff the Eggplants
- Spoon the mixture into the roasted eggplant halves.
- Top with shredded mozzarella.
- Grill and Serve
- Grill until the cheese is melted and bubbly.
- Serve hot.
Additional Information
- Prep Time: 10 minutes
- Cooking Time: 50 minutes
- Total Time: 60 minutes
- Calories: 350 kcal per serving
- Servings: 4
Tips
- For an extra layer of flavor, you can sprinkle some extra Parmesan on top before grilling.
- Serve with a fresh green salad and crusty bread for a complete meal.
- If you prefer a spicier version, add a pinch of red pepper flakes to the filling.
Enjoy this Mediterranean stuffed eggplant recipe that combines simplicity with rich, comforting flavors!
Mediterranean Stuffed Eggplants
- Total Time: 60 minutes
- Yield: 4 1x
Description
Mediterranean Stuffed Eggplants offer a delightful blend of heartiness and freshness, ideal for those who appreciate a filling yet healthy meal. This dish perfectly encapsulates the rustic charm and flavor of Mediterranean cuisine with its robust blend of beef (or mushrooms for a vegetarian twist), aromatic herbs, and the natural sweetness of roasted eggplants.
Ingredients
2 large eggplants
2 tablespoons extra-virgin olive oil, divided
250g ground beef (Use mushrooms for a vegetarian option)
1 onion, small diced
1 red pepper, diced
2 cloves garlic, minced
¼ cup grated Parmesan
1 can of chopped/diced tomatoes (411g)
1 cup shredded mozzarella
Salt and freshly ground black face=”roboto” black
2 tbsp chopped basil or parsley
¼ tsp of Italian seasoning (optional)
Instructions
Preheat oven to 170°C (338°F).
Cut the eggplants in half lengthwise and season with salt, black pepper, and 1 tbsp of olive oil.
Roast for about 20-30 minutes depending on the size.
Heat the remaining tablespoon of olive oil in a sauté pan over medium heat.
Sauté the onion, red pepper, and garlic for 2 minutes.
Add the ground beef and cook until it begins to brown slightly.
Stir in the tomatoes and herbs, season with salt, pepper, and Italian seasoning, and simmer until the sauce thickens.
Spoon the mixture into the roasted eggplant halves, top with mozzarella, and grill until the cheese is melted.
Serve hot.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 350