Best 2 Meat Stuffed Eggplant Recipes

**Eggplant Stuffed with Meat: A Journey of Flavors and Textures**

Embark on a culinary adventure with our tantalizing recipe for Meat-Stuffed Eggplant, where tender eggplant embraces a savory and succulent meat filling. This dish is a symphony of flavors and textures, combining the earthy sweetness of eggplant with the richness of ground meat, aromatic herbs, and a delightful blend of spices. As you slice into the tender eggplant, you'll be greeted by a burst of flavors, from the savory meat filling to the tangy tomato sauce that bathes it. This recipe includes variations for both beef and lamb fillings, catering to diverse culinary preferences. Explore the Classic Meat-Stuffed Eggplant recipe, where ground beef, onions, tomatoes, and a blend of herbs and spices create a hearty and satisfying filling. Alternatively, indulge in the Lamb-Stuffed Eggplant variation, where succulent ground lamb takes center stage, complemented by aromatic spices and tangy tomato sauce. Each bite of this dish promises a harmonious blend of flavors and textures, making it a delightful main course for any occasion. Get ready to tantalize your taste buds and impress your family and friends with this culinary masterpiece.

Let's cook with our recipes!

MEAT-STUFFED EGGPLANT

Meat-Stuffed Eggplant image

Categories Bread Bake Wedding Buffet Meat Eggplant

Yield serves 6

Number Of Ingredients 13

Ingredients

6 small eggplants (about 2 pounds total)
1/2 cup extra-virgin olive oil
1 small onion, finely chopped
1 pound ground beef
1/3 cup dry white wine
1 red bell pepper, finely chopped
2 teaspoons kosher salt
2 cups cubes of day-old country bread
1 cup milk
1 cup grated Grana Padano or Parmigiano-Reggiano
1/2 cup chopped fresh Italian parsley
1 hard-boiled egg, chopped
2 plum tomatoes, seeded and chopped

Steps:

Preheat oven to 400 degrees F.
Cut the eggplants in half lengthwise. Scoop out the flesh to make a shell about 1/2 to 1 inch thick. Finely chop the flesh and set aside.
Heat 4 tablespoons of the olive oil in a large skillet over medium-high heat. Toss in the onion, and cook until it begins to soften, about 3 to 4 minutes. Crumble in the ground beef, and pour the wine over the meat. Cook, breaking up the beef with the back of a wooden spoon, until the meat releases its juices and they then cook away, about 6 or 7 minutes. Add the bell pepper and chopped eggplant, and season with 1 teaspoon of the salt. Cover, and cook until the vegetables are tender, about 10 minutes. Scrape into a bowl to cool.
Pour the milk over the bread cubes in a small bowl. Once the bread has softened, squeeze out the excess milk and put the bread in the bowl with the cooled meat filling. Add the grated cheese, parsley, egg, and tomatoes, and mix well.
Put the eggplant halves in a large baking dish, and drizzle with the remaining 4 tablespoons oil. Sprinkle with the remaining teaspoon salt, and toss well to coat all of the eggplant with the oil. Fill the eggplant halves with the filling, and arrange snugly in the baking dish. Cover the dish with foil, and bake until the eggplant is tender all the way through, about 40 to 45 minutes. Uncover, and bake until the top of the filling is browned and crispy, about 10 minutes more.

YUMMY STUFFED EGGPLANT WITH MEAT AND RICE

Yummy Stuffed Eggplant with Meat and Rice image

Make and share this Yummy Stuffed Eggplant with Meat and Rice recipe from Food.com.

Provided by Mirj2338

Categories Vegetable

Time 2h

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs small eggplants or 2 medium eggplants
salt and pepper
1 -2 tablespoon tomato paste
4 cloves garlic, halved
1 tablespoon olive oil or 1 tablespoon vegetable oil
1/2 cup long-grain rice, rinsed and drained
salt & freshly ground black pepper
3 tablespoons olive oil or 3 tablespoons vegetable oil
1 medium onion, finely chopped
1/2 lb lean ground beef
2 tablespoons chopped parsley
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
3 tablespoons slivered almonds, toasted (optional)

Steps:

Cut the stem ends from the eggplants.
Halve the eggplants lengthwise.
Peel if desired; if the eggplant is fresh, there is no need to peel it.
Use a spoon to scoop out the centers, leaving boat-shaped shells.
Keep the flesh you scooped out to add to the stuffing.
Sprinkle the shells with salt.
Put them in a colander upside down and leave to drain for 1/2 hour.
Preheat oven to 425 degrees C.
Prepare the stuffing: Add the rice to 3 cups boiling salted water and boil for 10 minutes until not quite tender.
Rinse under cold running water and drain well.
Heat 1 tablespoon of the oil in a frying pan, add the onion and cook over low heat until soft but not brown.
Leave to cool.
Mix with the beef, parsley, cumin, turmeric and almonds.
Chop the flesh removed from the eggplant.
Heat 2 tablespoons oil, add the chopped eggplant and sprinkle with salt.
Saute over medium-low heat, stirring often, until tender, about 10 minutes.
Leave to cool and mix with the stuffing.
Taste for seasoning; if you prefer not to taste a mixture that contains raw beef, broil or microwave a teaspoon of the mixture and taste it for seasoning.
Rinse the eggplant shells, pat them dry and put them in a baking dish.
Fill them with the stuffing.
Mix the tomato paste with 1/4 cup water and spoon the mixture over the eggplant.
Add enough water to the dish to cover the eggplant by one third.
Add the garlic to the dish.
Spoon 1 tablespoon oil over the eggplant.
Cover and bake 15 minutes.
Reduce the heat to 350 F and continue baking, covered, 15 more minutes.
Uncover and bake, basting occasionally, 30 minutes or until the eggplant is very tender.

Tips:

Choose the right eggplant: Look for eggplants that are firm, heavy, and have smooth, shiny skin. Avoid eggplants that are bruised, wrinkled, or have blemishes.
Prepare the eggplant properly: To prevent the eggplant from absorbing too much oil, slice it into rounds or halves and sprinkle it with salt. Let it sit for 30 minutes, then rinse it off and pat it dry.
Use a flavorful filling: The filling is what will make your meat-stuffed eggplant dish special. Use a combination of ground meat, vegetables, herbs, and spices that you enjoy. Some popular fillings include ground beef, lamb, or pork; diced tomatoes, onions, and peppers; and herbs like basil, oregano, and thyme.
Cook the eggplant until it is tender: The eggplant should be cooked until it is soft and tender, but not mushy. This will usually take about 30 minutes in the oven or 20 minutes in the air fryer.
Serve the eggplant hot or cold: Meat-stuffed eggplant can be served hot or cold. It is a delicious main course or side dish that can be enjoyed for lunch or dinner.

Conclusion:

Meat-stuffed eggplant is a delicious and versatile dish that can be made with a variety of different fillings. It is a great way to use up leftover meat and vegetables, and it is also a good source of protein and fiber. Whether you are looking for a hearty main course or a light and refreshing side dish, meat-stuffed eggplant is a great option.