Nathan's Favorite Stuffed Eggplant Aubergine

Savor the hearty, Mediterranean-inspired flavors of "Nathan's Favorite Stuffed Eggplant Aubergine," a wholesome dish that combines tender roasted eggplant shells with a savory filling of ground beef or lamb, aromatic spices, and a touch of fresh parsley. Each eggplant boat is generously stuffed with a mixture of sautéed onions, garlic, diced tomatoes, and perfectly seasoned rice or quinoa, then crowned with melted mozzarella cheese for a satisfying finish. This deliciously comforting yet nutritious recipe is perfect for weeknight dinners or special gatherings, offering a chef-worthy balance of textures and flavors. Plus, it's ready in just an hour, making it an ideal meal for busy households. Serve these stuffed eggplants with a side salad or crusty bread for a meal that’s sure to impress. Keywords: stuffed eggplant, roasted aubergine, Mediterranean recipe, ground beef filling, cheesy eggplant.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 whole eggplants (medium-sized)
• 3 tablespoons olive oil
• 1 medium onion (finely chopped)
• 3 cloves garlic (minced)
• 250 grams ground beef or lamb
• 100 grams cooked rice or quinoa
• 2 tablespoons tomato paste
• 200 grams diced tomatoes (canned or fresh)
• 2 tablespoons parsley (chopped)
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 100 grams mozzarella cheese (shredded)

Directions

Step 1

Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

Step 2

Cut the eggplants in half lengthwise. Use a spoon to scoop out the flesh, leaving about 1 cm of the outer shell intact. Chop the scooped-out flesh into small pieces and set aside.

Step 3

Brush the eggplant shells with 1 tablespoon of olive oil, place them cut side down on the baking sheet, and bake for 20 minutes until slightly softened.

Step 4

While the eggplant shells bake, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until translucent.

Step 5

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 6

Add the ground beef or lamb to the skillet. Cook for 5-6 minutes, breaking it up with a spoon, until browned.

Step 7

Mix in the chopped eggplant flesh, tomato paste, and diced tomatoes. Cook for 5 minutes, allowing the flavors to combine.

Step 8

Stir in the cooked rice or quinoa, parsley, paprika, cumin, salt, and black pepper. Cook for another 2 minutes, then remove from heat.

Step 9

Remove the eggplant shells from the oven and carefully flip them over. Fill each shell with the prepared stuffing mixture.

Step 10

Top each stuffed eggplant with shredded mozzarella cheese.

Step 11

Bake the stuffed eggplants in the oven for 15-20 minutes, or until the cheese is melted and golden brown.

Step 12

Allow to cool for a few minutes before serving. Garnish with additional parsley if desired.

Nutrition Facts

Serving size	(1463.1g)

Amount per serving	% Daily Value*
Calories	1731.6

Total Fat 116.4g	0%
Saturated Fat 39.5g	0%
Polyunsaturated Fat 4.0g
Cholesterol 278.6mg	0%
Sodium 3242.0mg	0%
Total Carbohydrate 98.9g	0%
Dietary Fiber 25.7g	0%
Total Sugars 37.0g
Protein 78.7g	0%

Vitamin D 0IU	0%
Calcium 736.8mg	0%
Iron 13.8mg	0%
Potassium 3239.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.6%

Protein: 17.9%

Carbs: 22.5%