Eggplant with Savory Meat Filling is a delightful and hearty dish that brings together tender eggplant and a flavorful meat filling. This recipe combines the smoky, earthy taste of baked eggplant with a rich, savory filling typically made from ground meat, onions, tomatoes, and aromatic spices. It’s an elegant yet comforting dish that works beautifully as a main course or as a part of a larger meal spread.
### Origin and Cultural Significance
Baked Eggplant with Meat Filling has roots in Mediterranean and Middle Eastern cuisines, where eggplant is a staple vegetable. In dishes like Turkish “Karniyarik” and Greek “Moussaka,” stuffed eggplants are a beloved comfort food, often served during family gatherings or special occasions. Eggplants have been cultivated for thousands of years in Asia and have spread across the Mediterranean and Europe, becoming integral to many regional dishes. This dish not only highlights the versatility of eggplant but also reflects the culinary tradition of using vegetables as a vessel for savory fillings, creating a balanced and satisfying meal.
### Ingredients Quantity
– **Eggplants**: 2 large, halved lengthwise
– **Olive oil**: 4 tablespoons, divided
– **Ground beef, lamb, or turkey**: 1 pound
– **Onion**: 1 medium, finely chopped
– **Garlic**: 3 cloves, minced
– **Tomato paste**: 2 tablespoons
– **Canned diced tomatoes**: 1 cup (or 2 fresh tomatoes, chopped)
– **Ground cumin**: 1 teaspoon
– **Ground cinnamon**: 1/2 teaspoon
– **Paprika**: 1 teaspoon
– **Salt**: 1 teaspoon (or to taste)
– **Black pepper**: 1/2 teaspoon
– **Parsley**: 2 tablespoons, chopped, for garnish
– **Grated Parmesan or feta cheese**: 1/4 cup (optional, for topping)
### Optional Additions
– **Pine nuts**: 1/4 cup, toasted and added to the filling for extra crunch
– **Raisins or dried cranberries**: 1/4 cup, for a touch of sweetness in the filling
– **Red pepper flakes**: for added heat
– **Fresh herbs**: like mint or basil, for a fresh garnish
– **Breadcrumbs**: 1/4 cup, mixed with cheese for a crunchy topping
### Tips for Success
1. **Salt the Eggplant**: To reduce bitterness and excess moisture, sprinkle salt on the cut sides of the eggplant and let them sit for 20-30 minutes before patting them dry. This step also helps the eggplant absorb less oil during cooking.
2. **Scoop Carefully**: When scooping out the eggplant flesh, be careful not to pierce the skin. Leaving a small border ensures the eggplant keeps its shape while baking.
3. **Pre-Bake the Eggplant**: Pre-bake the eggplant halves before filling them to ensure they become tender and absorb the flavors of the filling.
4. **Season Well**: The filling should be well-seasoned since it’s the primary flavor component of the dish. Taste the filling before stuffing the eggplants and adjust the seasoning if necessary.
### Instructions
1. **Prepare the Eggplant**:
– Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
– Halve the eggplants lengthwise and score the flesh with a knife in a crosshatch pattern. Drizzle with 2 tablespoons of olive oil, season with a little salt, and place cut side down on the baking sheet.
– Roast for 20-25 minutes, until the eggplant flesh is tender. Remove from the oven and let cool slightly. Scoop out the flesh, leaving about 1/2 inch of shell intact, and chop the flesh.
2. **Prepare the Filling**:
– Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute.
– Add the ground meat to the skillet, breaking it up with a spoon, and cook until browned. Stir in the tomato paste, diced tomatoes, chopped eggplant flesh, cumin, cinnamon, paprika, salt, and pepper. Let simmer for 10-15 minutes until the mixture is thickened and flavorful.
3. **Stuff the Eggplants**:
– Spoon the meat filling into the eggplant shells, mounding it slightly. Place the stuffed eggplants back on the baking sheet.
4. **Bake**:
– Return the stuffed eggplants to the oven and bake for another 15-20 minutes, until everything is heated through and the tops are slightly browned. If using cheese, sprinkle it on top of the stuffed eggplants for the last 5 minutes of baking.
5. **Garnish and Serve**:
– Remove from the oven and sprinkle with chopped parsley. Serve hot, with a side of rice or salad.
### Description
Baked Eggplant with Savory Meat Filling is a dish that combines tender, slightly smoky eggplant with a richly seasoned meat mixture. The eggplants serve as a perfect vessel for the savory filling, which is packed with flavors from the spices, onions, and tomatoes. The dish is comforting and satisfying, with a balance of textures and tastes that make it a standout main course. Garnished with fresh parsley and a sprinkle of cheese, it’s a beautiful and delicious meal that’s sure to impress.
### Nutritional Information (per serving, assuming 4 servings)
– **Calories**: Approximately 350
– **Protein**: 22 grams
– **Carbohydrates**: 20 grams
– **Fat**: 22 grams
– **Saturated Fat**: 6 grams
– **Fiber**: 7 grams
– **Sugar**: 8 grams
– **Sodium**: 600 mg
### Conclusion
Baked Eggplant with Savory Meat Filling is a flavorful and nourishing dish that combines the best of both vegetables and protein. It’s perfect for those looking for a hearty, comforting meal that’s also relatively healthy. This dish can be easily customized to suit various tastes and dietary needs, making it a versatile addition to your recipe collection.
### Recommendation
For a healthful indulgence, consider using lean ground turkey or chicken instead of beef or lamb to reduce the fat content. You can also increase the vegetable content by adding chopped zucchini, mushrooms, or spinach to the filling, boosting the dish’s nutritional value with extra fiber and vitamins. If you’re watching your sodium intake, opt for low-sodium canned tomatoes or fresh tomatoes and adjust the salt to taste. Serve with a side of whole grains like quinoa or brown rice to make the meal more balanced and complete. Enjoy this delightful dish that perfectly marries the flavors of tender eggplant and savory meat filling!