Baked Stuffed Eggplants with Ground Meat and Yogurt-Mayo Sauce

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This recipe for Baked Stuffed Eggplants with Ground Meat and a creamy yogurt-mayo sauce is a hearty and flavorful dish perfect for a comforting dinner. The eggplants are baked to perfection, topped with a savory ground meat mixture, and smothered in melted cheese. The yogurt-mayo sauce with fresh dill adds a refreshing and tangy contrast to the rich flavors.

Preparation, Cook, and Total Times

  • Preparation Time: 20 minutes

  • Cooking Time: 40-45 minutes

  • Total Time: 1 hour

  • Servings: 4

  • Calories per Serving: Approximately 350 kcal (calories may vary based on ingredients used)

Full List of Ingredients

For the Eggplants:

  • 2 eggplants (about 600 grams or 1.3 pounds)

  • 2 tablespoons (30 ml) olive oil

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 teaspoon dried garlic

  • 1 teaspoon paprika

  • 1 teaspoon oregano

For the Filling:

  • 2 tomatoes (about 300 grams or 10.5 ounces)

  • 1 tablespoon vegetable oil

  • 1 onion (about 100 grams or 3.5 ounces)

  • 2 garlic cloves, minced

  • 1 1/4 cups (300 grams) ground meat (beef, lamb, or chicken)

  • 1 bell pepper (about 120 grams or 4.2 ounces)

  • 1 tablespoon ketchup

  • 2 cups (200 grams) cheese, shredded (cheddar, mozzarella, or a mix)

For the Yogurt-Mayo Sauce:

  • 2 tablespoons yogurt

  • 1 tablespoon mayonnaise

  • 1 garlic clove, minced

  • 2 tablespoons fresh dill, chopped

Step-by-Step Instructions

1. Prepare the Eggplants

  • Preheat your oven to 180°C (350°F).

  • Slice the eggplants into rounds, about 1 inch thick, and place them on a baking sheet.

  • Brush each slice with olive oil and season with salt, black pepper, dried garlic, paprika, and oregano.

  • Bake in the preheated oven for 20 minutes or until the eggplants begin to soften.

2. Prepare the Tomatoes

  • Pour boiling water over the tomatoes and let them sit for 5 minutes.

  • Peel the skin off the tomatoes, then dice them into small pieces. Set aside.

3. Prepare the Filling

  • Heat 1 tablespoon of vegetable oil in a large pan over medium heat.

  • Finely chop the onion and 2 garlic cloves, then sauté them in the pan until softened and fragrant, about 3 minutes.

  • Add the ground meat to the pan and cook thoroughly until browned and cooked through.

  • Add the diced bell pepper and tomatoes, mixing well to combine.

  • Season with salt, black pepper, and paprika to taste.

  • Stir in 1 tablespoon of ketchup and cook for an additional 5 minutes until the mixture thickens.

4. Stuff and Bake

  • Remove the eggplant slices from the oven after 20 minutes and top each with the prepared ground meat mixture.

  • Sprinkle the shredded cheese evenly over the meat and eggplant.

  • Return the pan to the oven and bake for an additional 10 minutes or until the cheese is melted and golden brown.

5. Prepare the Yogurt-Mayo Sauce

  • In a small bowl, mix together 2 tablespoons of yogurt, 1 tablespoon of mayonnaise, and 1 minced garlic clove.

  • Add the freshly chopped dill and stir well to combine.

6. Serve

  • Serve the baked eggplants with a generous dollop of the yogurt-mayo sauce on top.

  • Garnish with additional fresh dill if desired.

Nutritional Information (Per Serving)

  • Calories: 350

  • Fat: 22g

  • Protein: 25g

  • Carbohydrates: 15g

  • Fiber: 5g

  • Sugars: 9g

  • Sodium: 550mg

Note: Nutritional information may vary depending on specific ingredients used.

The Origins and Popularity of the Recipe

This baked stuffed eggplant recipe is inspired by Mediterranean and Middle Eastern cuisines, where eggplants are commonly used in savory dishes. The rich combination of vegetables, ground meat, and cheese is a popular way to prepare eggplant, making it a hearty and satisfying main course.

Reasons Why You’ll Love the Recipe

  1. Flavorful and Hearty: The eggplant is perfectly cooked and topped with a savory ground meat mixture, making it a filling dish.

  2. Tasty Yogurt-Mayo Sauce: The yogurt and mayonnaise sauce adds a creamy, tangy element that balances out the richness of the eggplant and meat.

  3. Customizable: Feel free to switch out the meat or add different herbs and spices to tailor it to your liking.

Health Benefits

Eggplant is a low-calorie vegetable packed with fiber and antioxidants, while the ground meat provides protein and iron. The yogurt in the sauce adds probiotics and additional nutrients, making this a healthy and balanced dish.

Serving Suggestions

  • With a Side Salad: Serve with a crisp green salad for a light and refreshing contrast to the warm, savory eggplant.

  • With Rice or Couscous: Pair with steamed rice or couscous for a more filling meal.

  • Topped with Fresh Herbs: Garnish with more fresh dill or parsley for an extra pop of flavor and color.

Cooking Tips

  1. Use Fresh Ingredients: Fresh garlic, tomatoes, and herbs will enhance the flavor of this dish.

  2. Don’t Overcook the Eggplant: Make sure the eggplants are tender but not mushy. You want them to hold their shape when stuffed.

  3. Add More Vegetables: You can add additional vegetables such as zucchini or spinach to the filling for extra nutrition.

Variations to Try

  1. Vegetarian Version: Use lentils, quinoa, or a mixture of vegetables in place of ground meat for a vegetarian option.

  2. Spicy Version: Add chili flakes or a chopped jalapeño to the filling for some heat.

  3. Cheese Variations: Experiment with different cheeses like feta, goat cheese, or parmesan for a unique flavor.

Conclusion

This Baked Stuffed Eggplant with Ground Meat and Yogurt-Mayo Sauce is a perfect balance of savory, creamy, and satisfying. Whether you serve it for a family dinner or a special gathering, it’s sure to be a hit with everyone at the table. The combination of baked eggplants, savory ground meat, and the refreshing yogurt-mayo sauce creates a comforting meal that’s both delicious and nutritious.

10 Comprehensive FAQ Section

1. Can I prepare this dish ahead of time?
Yes, you can prepare the stuffed eggplants and filling ahead of time, then assemble and bake them when ready.

2. Can I freeze the leftovers?
Yes, you can freeze the stuffed eggplants for up to 1 month. Just reheat them in the oven before serving.

3. Can I use different cheese?
Yes, you can use any cheese you prefer. Mozzarella, goat cheese, or parmesan would all work well.

4. Can I make this dish vegetarian?
Yes, you can replace the ground meat with lentils, chickpeas, or a mixture of vegetables like zucchini or mushrooms.

5. Can I add other vegetables to the filling?
Yes, feel free to add vegetables like spinach, zucchini, or mushrooms to the filling for extra flavor and nutrition.

6. Can I make the sauce dairy-free?
Yes, you can substitute the yogurt and mayonnaise with dairy-free alternatives like cashew cream or a plant-based yogurt.

7. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.

8. Can I use a different type of oil?
Yes, you can use vegetable oil or avocado oil in place of olive oil.

9. Can I use fresh bell peppers instead of tomatoes?
Yes, you can use bell peppers instead of tomatoes if you prefer a different flavor profile.

10. Can I make this dish spicier?
Yes, add chili flakes, paprika, or a chopped jalapeño to the filling for a spicy version.

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