This Baked Stuffed Eggplant with Ground Meat, Vegetables, and Mozzarella is a delicious and hearty Mediterranean-inspired dish that’s bursting with color, aroma, and flavor. Fresh eggplants are hollowed and roasted until tender, then filled with a savory mixture of seasoned ground meat, onions, peppers, carrots, and fresh herbs. The filling is rich and juicy, cooked with tomatoes and spices for depth, and finished with a golden layer of melted mozzarella cheese. This recipe is not only satisfying and comforting but also a fantastic way to enjoy your vegetables. Whether served as a main course or a show-stopping side, these stuffed eggplants will leave everyone asking for seconds.
Preparation Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Yield: 4 servings
Cuisine: Mediterranean / Middle Eastern
Ingredients
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4 medium eggplants
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300 g ground meat (beef, lamb, chicken, or a mix)
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1 onion, finely chopped
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1 bell pepper, diced
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1 medium carrot, grated
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2–3 tomatoes, chopped (or use 1 cup tomato puree)
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Salt, to taste
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Black pepper, to taste
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Paprika, cumin, or other spices to taste
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Fresh or dried herbs (parsley, dill, basil, thyme)
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2 tablespoons olive oil
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50 g mozzarella cheese, shredded
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Optional garnish: chopped parsley, chili flakes
Step-by-Step Instructions
Prepare the Eggplants
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Preheat Oven
Preheat your oven to 190°C (375°F). -
Wash and Slice
Wash the eggplants and cut them in half lengthwise. Using a spoon, carefully scoop out most of the flesh, leaving a 1 cm border around the edge. Reserve the flesh for the filling. -
Salt and Roast
Sprinkle the hollowed eggplant halves with a little salt and set them on a baking tray lined with parchment. Drizzle lightly with olive oil. Roast for 20–25 minutes or until tender and slightly golden.
Prepare the Filling
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Sauté Onions and Vegetables
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent. Add diced bell pepper and grated carrot, cooking for another 3–4 minutes until softened. -
Cook the Ground Meat
Add the ground meat to the pan and cook, breaking it apart, until browned and fully cooked. Season with salt, black pepper, paprika, and a pinch of cumin or preferred spice blend. -
Add Eggplant Flesh and Tomatoes
Chop the reserved eggplant flesh and add it to the skillet along with the chopped tomatoes. Cook for 5–7 minutes, allowing the mixture to reduce and become thick and flavorful. -
Stir in Herbs
Add chopped parsley, dill, or other herbs to the meat mixture. Adjust seasoning to taste. Remove from heat.
Stuff and Bake
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Stuff the Eggplants
Remove the roasted eggplant halves from the oven. Fill each one generously with the prepared meat and vegetable mixture. -
Top with Cheese
Sprinkle the shredded mozzarella cheese over the tops of the stuffed eggplants. -
Bake Again
Return the stuffed eggplants to the oven and bake for an additional 10–12 minutes, or until the cheese is melted and bubbly.
Serve
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Plate and Garnish
Serve hot, garnished with extra herbs or chili flakes if desired. Pair with rice, couscous, or a fresh salad.
Nutritional Information (per stuffed eggplant half)
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Calories: 280
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Protein: 18g
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Carbohydrates: 10g
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Fat: 18g
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Fiber: 4g
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Sugar: 5g
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Sodium: 350mg
Origin and Popularity
Stuffed vegetables are a beloved culinary tradition throughout the Mediterranean, Middle East, and parts of Eastern Europe. Known by many names—Imam Bayildi in Turkey, Karniyarik, or simply Stuffed Eggplant—this dish blends simple vegetables with seasoned meats and herbs to create a filling, flavorful, and satisfying meal. Eggplants are especially popular because of their rich texture and ability to absorb flavors. The addition of cheese gives this version a Western twist that enhances its comfort food appeal.
Reasons to Love This Recipe
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Perfectly Balanced Meal: Contains protein, fiber, and healthy fats
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Comforting and Hearty: Warm, filling, and satisfying
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Great for Leftovers: Reheats well and tastes even better the next day
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Customizable: Adapt to different meats, spices, or vegetarian options
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Family-Friendly: Mild spices, cheesy topping, and fun to eat
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Gluten-Free: Naturally free of gluten and easy to adapt to dietary needs
Health Benefits
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Eggplant: High in antioxidants, fiber, and low in calories
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Tomatoes: Packed with lycopene and vitamin C
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Ground Meat: Protein-rich for energy and muscle support
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Herbs and Spices: Add flavor and offer anti-inflammatory properties
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Olive Oil: Heart-healthy fat that enhances nutrient absorption
Serving Suggestions
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With a Side of Rice or Couscous
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With Tzatziki or Yogurt Sauce
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Topped with Extra Fresh Herbs
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As a Light Dinner or Elegant Appetizer
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With a Tomato-Cucumber Salad
Cooking Tips
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Roast Eggplants First: Ensures they are tender and flavorful before stuffing
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Use Lean Ground Meat: Avoid greasy fillings that make the dish heavy
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Don’t Overstuff: Leave room for the cheese to melt over the top
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Add a Touch of Lemon: A squeeze of lemon before serving brightens the dish
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Double the Recipe: For meal prep or entertaining guests
Variations
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Vegetarian Version: Use cooked lentils, quinoa, or chickpeas instead of meat
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Spicy Version: Add chili flakes or harissa to the filling
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Different Cheeses: Feta, parmesan, or gouda for variety
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Use Zucchini or Bell Peppers: As alternative “boats” for stuffing
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Add Grains: Mix in cooked rice or bulgur for a more filling dish
Conclusion
This Baked Stuffed Eggplant with Ground Meat, Vegetables, and Mozzarella brings together rich Mediterranean flavors in a dish that is both comforting and elevated. With juicy roasted eggplants, a perfectly seasoned meat filling, and golden cheese on top, it satisfies cravings for something hearty, healthy, and homemade. Whether you’re cooking for family or guests, this dish is guaranteed to impress with its colors, aromas, and full-bodied flavor.
Frequently Asked Questions
1. Can I make this ahead of time?
Yes! Prepare and stuff the eggplants, refrigerate, then bake when ready.
2. Can I use ground chicken or turkey?
Absolutely. Both are great lean options.
3. What if I don’t have mozzarella?
Use any melting cheese you prefer—cheddar, provolone, or feta.
4. Can I freeze this dish?
Yes. Freeze after baking. Thaw overnight in the fridge and reheat in the oven.
5. Is this dish spicy?
Not by default, but you can make it spicy with chili powder or fresh chili.
6. Can I cook it without baking?
You can stuff the eggplants and simmer them in a pan with tomato sauce instead.
7. What herbs go best with eggplant?
Parsley, basil, oregano, thyme, and dill work beautifully.
8. Can I add rice to the filling?
Yes. Cooked rice can be added to stretch the filling and add texture.
9. How do I know when eggplants are done?
They should be soft when pierced with a knife and slightly browned on the edges.
10. What can I serve this with?
Rice, couscous, pita bread, or a side salad are all excellent choices.