Stuffed Eggplant

Stuffed Eggplant is a versatile dish that can be filled with a variety of ingredients, making it perfect for those who enjoy experimenting with different flavors. This recipe uses a mixture of ground meat, vegetables, and spices to create a hearty and satisfying meal. The eggplant serves as a tender and flavorful vessel, while the filling offers a savory and aromatic combination that pairs beautifully with the slight bitterness of the eggplant. It’s a wonderful choice for a comforting dinner, and you can easily adapt it to fit a vegetarian or vegan diet by swapping out the meat for plant-based alternatives.

Ingredients:

• 2 large eggplants, halved lengthwise
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 pound ground beef or lamb (or plant-based alternative)
• 1 cup diced tomatoes (canned or fresh)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon ground cinnamon
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped
• 1/4 cup grated Parmesan cheese (optional)
• 1/2 cup mozzarella cheese, shredded (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Scoop out the flesh of the eggplant halves, leaving about a 1/2-inch thick shell. Chop the eggplant flesh and set aside.
2. Brush the eggplant shells with olive oil, place them on a baking sheet, and bake for 20 minutes or until they are tender but still hold their shape.
3. Prepare the filling: In a large skillet, heat the remaining olive oil over medium heat. Add the onion and garlic, sautéing until softened, about 3-4 minutes. Add the ground meat (or plant-based alternative) and cook until browned.
4. Add the chopped eggplant flesh to the skillet and cook until softened, about 5 minutes. Stir in the diced tomatoes, cumin, paprika, cinnamon, salt, and pepper. Simmer for 5-7 minutes until the flavors meld together.
5. Remove the baked eggplant shells from the oven and spoon the filling into each shell. Top with parsley and, if using, sprinkle with Parmesan and mozzarella.
6. Return to the oven and bake for another 10-15 minutes, until the cheese is melted and bubbly.
7. Serve hot, garnished with extra parsley if desired.

Enjoy this stuffed eggplant as a main course, paired with a side salad or warm bread!