Savoury Stuffed Eggplants Baked To Perfection In The Oven!

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Savoury Stuffed Eggplants Baked To Perfection In The Oven!

An easy, healthy delicious recipe that can be served as a light lunch or dinner, or as a side dish.

However; during the mid summer months till mid October (harvest time), there is an abundance of eggplants. 

Like most of Italian meals, this recipe uses very simple ingredients, yet it’s packed with incredible flavours. 

A dish to be served all year around ! 

INGREDIENTS: 

8 medium size eggplants

500g (1 lb.) lean ground beef

3 medium carrots 🥕 

3-4 celery stalks 

1 large onion 🧅 

1 small can of tomato paste - 130g (5 ozs.) 

1/2 cup of olive oil 

1 teaspoon garlic powder 🧄 

Sprinkle of chilli flakes 

Salt and black pepper to taste

DIRECTIONS: Prepare baking sheet(s) with aluminum foil or parchment paper. Oven temperature: 400 F (200C)

1) Using a food processor, blend the carrots, celery and onion.  This is called “mirepoix” or “sofrito” in Italian.  In a large frying pan, over medium/high heat, pour your olive oil and add the mirepoix, sauté a couple of minutes. Then add your ground meat, along with the seasonings. Mix well, cook until meat is lightly browned.  Stir periodically.

2) Add the tomato paste, give it a good mix.  Fill the can of tomato paste with water, (to collect any remaining tomato paste) and pour it over the meat. Mix well, cook for a few minutes. Set aside.  In the meantime…

3) Rinse and dry the eggplants. Slice the eggplants lengthwise.  With a teaspoon or melon baller, hallow out the eggplants.  Place the pulp on a cutting board. Rough chop the pulp.

4) Place your frying pan back on the burner (medium/high heat), add the pulp of the eggplants to the meat mixture.  Mix well and cook for 3-4 minutes. Set aside.Start preheating your oven (400 F / 200 C)

5) Drizzle some olive oil inside the sliced eggplants.  Using your hands, (or a baking brush) evenly spread the olive oil.  Spoon in the minced meat mixture. Place on baking sheet(s). Top with a sprinkle of parmigiano reggiano, or pecorino.

6) Bake for approximately 20 minutes or until eggplant is soft by inserting a fork into the white flesh.

7) This dish can be served hot or room temperature. Should you have any leftover, allow them to cool completely to room temperature before putting them in a container and placing them in the refrigerator.

Mmmm …. Sono tropo buoni 😋 

Buon Appetito ! 🍷

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