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Stuffed Eggplant with Tomato and Meat — Easy Weeknight Meal
Easy stuffed eggplant with tomato and meat — prep 25 min, cook 40 min. Simple steps for a hearty dinner.
Why this recipe works
This stuffed eggplant combines browned meat, tomato and tender roasted eggplant for a comforting main suited to weeknight dinners or small gatherings. It fits cooks comfortable with basic stovetop browning and simple oven baking. Follow the clear prep, filling and baking steps below to get a reliably flavorful result.
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Key takeaways
Prep 25 minutes, bake 25–30 minutes; total ~65 minutes including rest.
Salt and pat eggplant or dust with flour to reduce moisture.
Swap meat for lentils or mushrooms for a vegetarian version.
Recipe guide
This stuffed eggplant combines browned meat, tomato and tender roasted eggplant for a comforting main suited to weeknight dinners or small gatherings. It fits cooks comfortable with basic stovetop browning and simple oven baking. Follow the clear prep, filling and baking steps below to get a reliably flavorful result.
A simple, no-fuss stuffed eggplant that comes together in an hour.
- Prep 25 minutes, bake 25–30 minutes; total ~65 minutes including rest.
- Salt and pat eggplant or dust with flour to reduce moisture.
- Swap meat for lentils or mushrooms for a vegetarian version.
Ingredients & Prep (25 min)
Ingredients: 2 medium eggplant, 1/2 cup flour, 2 medium tomatoes (diced), 500 g ground meat, 3 tbsp oil, salt, pepper, 1 small onion (optional), 1 clove garlic (optional). Prep: halve eggplants lengthwise, scoop flesh leaving a 1 cm shell; reserve flesh and chop. Lightly dust shells with flour to absorb moisture.
Make the Filling
Sauté finely chopped onion and garlic in 2 tbsp oil until soft. Add meat; brown and crumble. Stir in reserved chopped eggplant flesh and diced tomatoes; cook 6–8 minutes until mixture is thick. Season with salt and pepper. Taste and adjust.
Assemble, Bake & Serve (40 min)
Preheat oven to 200°C (400°F). Brush eggplant shells with remaining oil, fill with the meat mixture, and place in a baking dish. Bake 25–30 minutes until eggplant is tender and top is browned. Let rest 5 minutes before serving. Total cook time ~40 min. Difficulty: Moderate (3/5).
Ingredients
- 2 medium eggplant
- 1/2 cup flour
- 2 medium tomato
- 500 g meat
- 3 tbsp oil
Instructions
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FAQs
How long do leftovers keep and how to reheat?
Keep leftovers in an airtight container in the fridge for 3–4 days. Reheat in a 180°C (350°F) oven for 10–15 minutes to keep the eggplant texture.
Can I substitute the meat or make this vegetarian?
Use ground beef, lamb or a mix. For vegetarian, substitute 500 g cooked lentils or chopped mushrooms and add a pinch more seasoning.
How do I avoid watery or soggy eggplant?
To prevent soggy eggplant, salt cut halves for 10 minutes and pat dry, or roast cut-side down on a baking sheet 10 minutes before stuffing.