Stuffed Eggplant, also known as “baked aubergine boats,” is a filling, wholesome meal that brings together the softness of oven-roasted eggplant with a savory stuffing packed with herbs, vegetables, and either meat or grains. This oven-baked version is easy to prepare and delivers a delicious mix of textures and flavors in every bite. The eggplant becomes tender and sweet in the oven, while the filling gets slightly crispy on top. It’s a perfect option for dinner and works well as a main or side dish. This recipe serves 2 as a main course or 4 as a side.
Ingredients You’ll Need
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2 medium eggplants
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2 tablespoons olive oil
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1 small onion, finely chopped
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2 garlic cloves, minced
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1 tomato, finely chopped
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150 grams ground beef or cooked lentils (for vegetarian option)
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/2 teaspoon cumin
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1/2 teaspoon paprika
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1/4 teaspoon chili flakes (optional)
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2 tablespoons chopped parsley or coriander
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1/4 cup grated cheese (cheddar or mozzarella)
How to Make Oven-Baked Stuffed Eggplant
Step 1: Prepare the Eggplants
Preheat your oven to 200°C (390°F). Cut the eggplants in half lengthwise. Use a spoon to scoop out the flesh, leaving about a 1 cm border around the skin to form a boat shape. Set the scooped flesh aside. Brush the inside of the eggplant halves with olive oil and place them cut-side up on a baking tray. Bake for 20 minutes until the shells are soft.
Step 2: Make the Filling
Chop the scooped eggplant flesh. In a pan, heat a little olive oil and add the chopped onion and garlic. Cook for 3–4 minutes until soft. Add the ground beef (or lentils) and cook until browned or heated through. Stir in the chopped tomato and chopped eggplant flesh. Add salt, pepper, cumin, paprika, and chili flakes. Cook everything together for another 5–6 minutes until the mixture thickens. Stir in fresh herbs and remove from heat.
Step 3: Stuff and Bake
Once the eggplant shells are ready, remove them from the oven and spoon the filling into each half, pressing down slightly to pack them well. Sprinkle grated cheese on top of each stuffed eggplant.
Step 4: Final Bake
Return the stuffed eggplants to the oven and bake for another 15 minutes, or until the cheese is melted and slightly golden.
Serving Suggestions
Serve hot with a side of rice, quinoa, or a fresh green salad. You can drizzle a little yogurt sauce or tahini over the top for extra flavor.
This Oven-Baked Stuffed Eggplant is hearty, balanced, and full of flavor. Whether you go for the meat or vegetarian version, it’s a reliable meal that feels both nourishing and special, perfect for weeknights or weekend dinners alike.
