Stuffed Eggplants

~With spiced ground beef~

A cozy, flavorful dish that brings Middle Eastern-inspired spices to your dinner table.

Eggplants are one of those vegetables that soak up flavor beautifully. When paired with a spiced beef filling, slow-simmered tomato sauce, and just a touch of cheese, you get a meal that’s hearty, warming, and perfect for any day of the week. This recipe is simple enough for weeknights but feels special enough to serve when you’re hosting.

Why You’ll Love This Recipe

• Nutritious – a balanced mix of protein, healthy fats, and fiber.
• Customizable – swap the beef for lentils and mushrooms for a vegetarian version.
• Meal-prep friendly – reheat the next day.
• Flavor-packed – warm spices and roasted eggplant make every bite satisfying.

Ingredient Benefits

1. Eggplants – Rich in fiber and antioxidants, with a mild flavor that absorbs spices beautifully.
2. Olive Oil – Heart-healthy fats that enhance satiety and bring depth of flavor.
3. Onion & Garlic – Classic aromatics with natural antibacterial properties and plenty of flavor.
4. Paprika, Cumin, Cinnamon, Black Pepper – A spice blend that’s warming, aromatic, and supports digestion.
5. Ground Beef – Excellent source of protein, iron, and B vitamins for energy and muscle support.
6. Tomato Sauce – Adds natural sweetness and acidity, plus lycopene, a powerful antioxidant.
7. Cheese – Provides creaminess and richness; goat or sheep cheese adds a tangy note, while vegan cheese makes it plant-based.

The Recipe

Total Time: 1 hour | Servings: 2 | Difficulty: easy

Ingredients

• 3 medium-sized eggplants
• 5–6 tbsp extra virgin olive oil
• 1 onion, finely chopped
• 4 garlic cloves, minced
• ½ tsp paprika
• ½ tsp black pepper
• ½ tsp cumin
• ½ tsp cinnamon
• 500 g ground beef
• 2 cups tomato sauce (from canned or fresh tomatoes)
• 100 g goat cheese, sheep cheese, or vegan cheese (optional)

Instructions

1. Preheat the oven to 200°C (390°F).
2. Slice the eggplants in half lengthwise and score the flesh in a diagonal crosshatch pattern. Sprinkle it with salt and drizzle with olive oil. Bake for 30–40 minutes until softened. Scoop out the flesh and set aside.
3. In a pan, heat olive oil and sauté onion, garlic, and spices over medium heat for at least 10 minutes to release their aroma.
4. Add the ground beef and cook for 3–4 minutes, breaking it into crumbles. Add the tomato sauce and simmer for another 10 minutes. Stir in the reserved eggplant flesh.
5. Stuff the eggplant shells with the filling, top with grated cheese if using, and bake for 8–10 more minutes until the cheese melts.
   

Swaps & Tips

• Vegetarian option – Use cooked lentils, mushrooms, or a mix of both instead of beef.
• Vegan option – Skip or replace cheese with your favorite plant-based alternative.
• Serving ideas – Pair with a dollop of thick yogurt or some warm whole-grain pita for a complete meal.

Serving Suggestion

Serve these stuffed eggplants straight from the oven with a fresh salad on the side. They’re filling enough as a main course but also shine as part of a mezze-style dinner with hummus, pita, and roasted vegetables.

And don’t forget: the real secret to great food is balance—in flavors, in life, and on your plate.

Nutrition

Approx. per serving: Calories: 520 kcal | Protein: 30 g | Carbs: 20 g | Fiber: 8 g | Fat: 35 g

Dietary Info

Gluten-free | High protein