Greek Style Stuffed Eggplant Aubergine
Immerse yourself in the bold, sun-soaked flavors of the Mediterranean with this Greek Style Stuffed Eggplant (Aubergine) recipe. Perfectly roasted eggplant halves are filled with a hearty mixture of tender ground beef or lamb, fragrant spices like cinnamon and oregano, and a touch of tangy tomato. The filling is elevated with creamy crumbled feta and fresh parsley, creating a savory, aromatic stuffing that’s pure comfort in every bite. Topped with golden, bubbly mozzarella cheese and baked to perfection, this dish is a satisfying blend of textures and flavors. Ideal for weeknight dinners or entertaining, this recipe is as easy to prepare as it is impressive to serve. Try pairing it with a crisp Greek salad or warm pita bread for a complete Mediterranean feast!
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Recipe Information
Ingredients
- 2 large eggplants (aubergines)
- 3 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 250 grams ground beef or lamb
- 2 tablespoons tomato paste
- 400 grams canned diced tomatoes
- 0.5 teaspoons ground cinnamon
- 1 teaspoons dried oregano
- 1 teaspoons salt
- 0.5 teaspoons black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped
- 100 grams crumbled feta cheese
- 100 grams grated mozzarella cheese
Instructions
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
Slice the eggplants in half lengthwise and score the flesh in a crisscross pattern without cutting through the skin.
Brush 2 tablespoons of olive oil over the cut sides of the eggplants, place them cut-side down on the prepared baking sheet, and bake for 25 minutes or until the flesh is tender.
While the eggplants bake, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Add the chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute.
Add the ground beef or lamb to the skillet and cook, stirring frequently, until browned and fully cooked, about 5-7 minutes.
Stir in the tomato paste, canned diced tomatoes, ground cinnamon, dried oregano, salt, and black pepper. Simmer for 10 minutes, stirring occasionally, until the mixture thickens slightly.
Remove the eggplants from the oven and let them cool for a few minutes. Using a spoon, carefully scoop out the flesh, leaving a 1 cm border to maintain the shape of the shells. Chop the flesh and stir it into the meat mixture.
Stir the chopped parsley and crumbled feta cheese into the meat filling.
Spoon the filling evenly into the eggplant shells and place them back on the baking sheet.
Sprinkle the grated mozzarella cheese over the top of each filled eggplant half.
Bake in the oven for 20-25 minutes, or until the cheese is melted and golden brown.
Garnish with additional parsley if desired, and serve warm.
Nutrition Facts
Calories |
484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 1256 mg | 55% | |
| Total Carbohydrate | 25.8 g | 9% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 13.9 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 356 mg | 27% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1080 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
