Stuffed Eggplant
Tender roasted eggplant filled with a savory spiced beef mixture, topped with feta and parmesan, and finished with fresh herbs and lemon. A hearty, flavorful dish perfect as a main or paired with sides.
Tender eggplant stuffed with spiced beef and topped with cheese. A rich, flavorful dish finished with fresh herbs and lemon.
Quick Info
Makes: 2 servings as a meal, 4 servings with sides
Why You’ll Love This Recipe
A comforting, flavor-packed dish with Mediterranean-inspired spices.
Rich, savory filling with warm spices
Tender roasted eggplant with golden cheese topping
Balanced with fresh herbs and bright lemon
Perfect as a main or shared meal
Ingredients
2 graffiti eggplant
½ onion, roughly chopped
½ lb ground beef
3-4 cloves garlic, roughly chopped
2 tablespoons tomato paste
½ teaspoon ground cinnamon
1 teaspoon dried oregano
1 ½ teaspoons paprika
½ teaspoon red pepper flake (more for spicy, omit for no spice)
About ¼ teaspoon freshly grated nutmeg
1 cup water
1 handful chopped parsley, plus more for garnish
¼ cup crumbled feta
¼ cup grated parmesan cheese
Olive oil
Salt
Pepper
Lemon wedges for serving
Instructions
Step 1
Preheat the oven to 375°F.
Step 2
Trim the stems off the eggplant and slice in half lengthwise.
Score a well into each half, leaving a ¼–½ inch border. Scoop out the center to create a boat.
Season the eggplant with olive oil and salt.
Step 3
Roughly chop the scooped-out eggplant.
In a skillet over medium-high heat, add olive oil and ground beef. Cook until no longer pink.
Add onion, garlic, and chopped eggplant. Season with salt and sauté until soft, about 10 minutes.
Step 4
Add tomato paste, spices, and herbs. Cook for 2–3 minutes until fragrant.
Deglaze with water to create a saucy mixture. Stir in parsley and adjust seasoning as needed.
Step 5
Place eggplant halves in a baking dish, using small pieces of foil to stabilize if needed.
Fill each eggplant with the beef mixture. Top with feta and parmesan.
Step 6
Bake for 30–40 minutes, until the eggplant is tender and the cheese is lightly browned.
Step 7
Let cool slightly. Garnish with parsley and serve with lemon wedges.
Tips for Success
Don’t scoop too deep—leave structure for the boats
Cook filling until fully developed and flavorful
Use foil to stabilize eggplant if needed
Finish with fresh lemon for brightness
Storage
Store in an airtight container in the refrigerator for up to 3–4 days.
Serving Ideas
Serve with rice or grains
Pair with a fresh salad
Add yogurt or sauce for extra richness
