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Mediterranean Stuffed Eggplant with Ground Beef

Easy Mediterranean Stuffed Eggplant with Juicy Ground Beef Twist

Discover a delightful mix of flavors in this Mediterranean Stuffed Eggplant with Ground Beef recipe.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings: 4 eggplants
Course: Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stuffed Eggplants
  • 2 medium Eggplants Choose medium-sized, firm eggplants for the perfect tender base.
  • 1 lb Ground beef Use lean ground beef for a juicy, flavorful filling without extra grease.
  • 1 medium Onion Finely chopped to add sweetness and depth to the beef mixture.
  • 3 cloves Garlic Minced for that essential aromatic Mediterranean kick.
  • 1 cup Tomatoes Fresh or canned diced tomatoes bring brightness and moisture to the filling.
  • 1/4 cup Fresh parsley Chopped and stirred in to give a fresh, herbaceous lift.
For the Seasoning
  • 1/2 tsp Ground cinnamon Just a pinch adds warm, exotic notes that elevate the dish.
  • 1 tsp Dried oregano Classic Mediterranean herb that complements the beef perfectly.
  • to taste Salt and black pepper Essential seasonings to enhance every ingredient’s natural flavor.
  • 2 tbsp Olive oil Use good quality extra virgin olive oil to enrich and bind the filling.
Optional Toppings
  • 1/2 cup Feta cheese Crumble on top after baking for a salty, creamy contrast.
  • 2 wedges Lemon Serve alongside to brighten every bite with a squeeze of fresh citrus.

Equipment

  • Large skillet
  • Baking dish
  • knife
  • Spoon

Method
 

Preparation
  1. Slice each eggplant lengthwise, scoop out flesh to create boats, drizzle with olive oil, season lightly, and bake at 400°F for 20 minutes until skin is tender and edges golden.
Filling
  1. In a large skillet, heat olive oil over medium heat, cook chopped onion for 3-4 minutes until translucent, add minced garlic, and sauté another minute until fragrant.
  2. Add ground beef, breaking up chunks and cook 5-7 minutes until no pink remains, then stir in cinnamon, oregano, salt, and pepper, letting spices bloom for aromatic depth.
  3. Pour diced tomatoes into the skillet, simmer 5 minutes until sauce thickens slightly, then stir in fresh parsley to brighten flavors before stuffing the eggplant boats.
Baking
  1. Fill each eggplant shell with the savory beef mixture, drizzle a touch of olive oil on top, and bake at 350°F for 15-20 minutes until juices bubble.
  2. Let stuffed eggplants rest 5 minutes, then crumble feta cheese over each boat and serve with lemon wedges, enjoying warm flavors and a zesty citrus finish.

Nutrition

Serving: 1eggplantCalories: 350kcalCarbohydrates: 15gProtein: 25gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 70mgSodium: 500mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 2.5mg

Notes

Resting the stuffed eggplants before serving helps flavors meld and juices thicken beautifully.

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