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Stuffed Eggplants with Minced Meat in the Oven
Instructions
I gather the ingredients for the stuffed eggplants with minced meat.
Prepare the eggplants. Cut off the stem, place them in a pot with about 2 L of water, add a spoon of coarse salt and boil for 7-10 minutes.
The eggplants will turn soft; let them cool.
Cut the eggplants lengthwise. Using a small knife, very carefully cut out the insides, leaving walls about a centimeter thick around the hollow.
Use a napkin to remove any remaining seeds and moisture from the boats.
Squeeze the scooped-out pulp and chop it finely.
Pass the meat through a meat grinder.
Prepare the vegetables. Dice the onion roughly.
Cut the pepper into cubes.
Chop the tomato the same way (the thin skin can stay on).
Grate the cheese.
Sauté the onion in a little oil until lightly translucent, about 2 minutes.
Add the tomato and simmer the mixture for 5 minutes.
Now it's the pepper's turn. Sauté it in the same pan for 5 minutes more. The vegetables are now done.
In another pan, sauté the meat with a little oil for 5-7 minutes.
Combine the vegetable mixture, the chopped eggplant flesh and the partly cooked meat in one bowl. Preheat the oven to 180 °C.
Add the chopped parsley to the mixture and press in the garlic.
Add a third of the grated cheese to the filling. Mix, then check the salt.
Fill the eggplant boats with the mixture and place them in a heat-resistant dish lined with greased parchment (or rub oil over the bottom and sides of the dish).
Distribute the remaining cheese over the filling.
Put them in the oven for 20 minutes on the middle level with top and bottom heat.
The finished stuffed eggplants have a beautiful, appetizing cheesy crust. The filling stays juicy, and the released juices don't leak out but stay inside the boats. Serve this dish hot – that's when its original flavour comes through best. Give it a try!
Tips
- 1
Boil in salted water – the trick against bitterness. Seven to ten minutes in boiling salted water softens the eggplants and removes their bitterness.
- 2
Use the flesh in the filling – no waste. The scooped-out eggplant centre is chopped and goes into the mixture together with the vegetables and meat.
- 3
Cheese inside and on top – the trick for juiciness. A third of the cheese in the filling keeps it juicy, while two-thirds on top gives a golden crust.
- 4
Mince cooked to half-done – the trick for texture. Frying it for 5-7 minutes keeps the mince from drying out during the 20-minute bake. The same principle works for other kinds of stuffed vegetables.
FAQ
Which eggplants should I choose? +
Ideally, medium-sized dark-purple ones with glossy skin. Freshness shows in firm, heavy fruit with a green (not dried-out) stem. A size of 15-18 cm is best, as it's convenient to stuff. Avoid overgrown eggplants with large seeds, ones with brown spots and any that are wrinkled. If an eggplant tastes bitter, soak it for an hour in salted water or boil it for 7-10 minutes with salt. Don't peel it – the skin keeps the boat in shape.
What can I use instead of mozzarella? +
You can use other good melting cheeses such as Maasdam, Gouda, suluguni or a mild brined cheese, all at 150 g. Fresh mozzarella is the premium choice, and pre-grated mozzarella works fine too. Avoid hard cheeses with holes, as they melt poorly. For a sharper flavour, replace part of the mozzarella with about 30 g of Parmesan.
How long do stuffed eggplants keep? +
In the fridge, wrapped or in a container, 2-3 days. Any longer and the eggplants go soggy and the mince loses its flavour. Before serving, reheat them in the oven for 10 minutes at 170 °C (this restores the cheesy crust) or in the microwave for 2-3 minutes (though the quality is poorer). They keep in the freezer for up to 2 weeks, wrapped; thaw in the fridge for 6-8 hours. Don't leave the dish at room temperature for more than 2 hours, as the meat filling spoils. Ideally, cook and eat them straight away.
What should I serve with stuffed eggplants? +
They work as a dish on their own or with a side: rice or bulgur, mashed potatoes for a family meal, buckwheat or quinoa for a healthier lunch, or pasta. They also go well with a fresh vegetable salad or a green salad with a lemon dressing, with a garlic sauce or tzatziki, and even with a glass of red wine. It's a versatile hot dish for both everyday and festive meals.
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