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A plate of baked eggplant stuffed with ground meat and slivered almonds on top of vermicelli rice
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5 from 2 votes

Baked Stuffed Eggplant

This Baked Stuffed Eggplant Recipe is deliciously packed with bursting flavors of spiced ground beef and tomato broth served over warm rice! This dish is a Mediterranean charm!
Prep Time10 minutes
Cook Time1 hour 10 minutes
10 minutes
Total Time1 hour 30 minutes
Course: dinner, lunch, Main Course
Cuisine: international, Mediterranean
Keyword: Baked stuffed eggplant, lunch, meat stuffed eggplant
Servings: 6 servings
Author: Lama

Ingredients

  • 2 medium eggplants
  • 1 pounds ground meat
  • 3 tablespoons olive oil
  • 1 tablespoons seven spices divided
  • salt to taste
  • 6 cups water
  • 8 ounces tomato paste ⅓ cup

Instructions

  • Wash, then slice your eggplants in 1/2 inch thick round spheres. Place on lightly greased prepared baking sheet and bake for 30 minutes at 450°F.
  • In a large skillet, sauté the ground beef in olive oil for about 6 minutes or until cooked. Add salt to taste, and 1/2 tablespoon of seven spices.
  • Place the baked eggplant rounds in a 2-inch deep baking dish.
  • Press the center of each eggplant, then scoop in about 2 tablespoons of ground meat on each eggplant round.
  • Place the same skillet you sautéed the cooked beef in on high heat, then add 6 cups water, 1/2 tablespoon seven spices, and tomato paste.
  • Stir until it comes to a boil, then gently scoop in all of the broth into the baking dish, covering the filled eggplants. ⁣
  • Bake for half an hour, then garnish with toasted pine nuts or slivered almonds, and minced fresh parsley. Serve your baked stuffed eggplants with warm cooked rice.

Video

Notes

Tips for a Foolproof Baked Stuffed Eggplant
  1. Make sure your key ingredient (the eggplant) is well roasted before taking it out of the oven. Under-cooked eggplants are a bit spongy, and we are looking for a nicely browned, super tender bite.
  2. Feel free to season the eggplant spheres before placing them in the oven on medium heat. A tablespoon oil, teaspoon salt, and black pepper will take you a long away. Just make sure you place them on paper towels when done to remove remaining oil.
  3. Add salt to your eggplant before roasting. Salt draws out the extra moisture in the eggplant.
  4. Place the eggplant spheres as a single layer on the baking tray. Overcrowding the pieces you want to cook never ends up well.
  5. Substitute your tomato sauce with marinara sauce. There might be a slight difference in taste, but not an unwelcomed one that's for sure!

Nutrition

Calories: 326kcal | Carbohydrates: 17g | Protein: 16g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 364mg | Potassium: 943mg | Fiber: 7g | Sugar: 10g | Vitamin A: 615IU | Vitamin C: 12mg | Calcium: 61mg | Iron: 3mg