Imagine a dish that combines the rustic charm of Greek cuisine with the rich, hearty flavors of perfectly seasoned meat and creamy eggplant. Our Greek-Style Stuffed Eggplant is not just a recipe—it's a culinary journey that transforms simple ingredients into a mouthwatering masterpiece that will have your family and friends begging for seconds. Prepare to elevate your cooking skills and impress everyone at the dinner table with this irresistible Mediterranean classic!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Greek
Serves: 4 servings
Ingredients
- 2 large eggplants
- 1 lb ground lamb or beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup tomatoes, diced
- 1/2 cup rice
- 1 tsp oregano
- 1/2 cup feta cheese, crumbled
- Olive oil for drizzling
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Cut the eggplants in half lengthwise. Using a spoon, carefully scoop out the interior flesh, leaving a 1/2-inch thick shell. Chop the removed eggplant flesh and set aside.
- Brush the eggplant shells with olive oil, season with salt and pepper. Place cut-side up on the prepared baking sheet and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté the chopped onions until translucent, about 3-4 minutes.
- Add minced garlic and ground lamb (or beef), cooking until the meat is browned and fully cooked. Break up the meat into small crumbles.
- Stir in the chopped eggplant flesh, diced tomatoes, rice, and oregano. Cook for an additional 5 minutes.
- Season the meat mixture with salt and pepper. Remove from heat and let cool slightly.
- Generously fill each eggplant shell with the meat mixture. Top with crumbled feta cheese.
- Bake in the preheated oven for 35-40 minutes, or until the eggplant is tender and the top is golden brown.
- Remove from oven and let rest for 5 minutes before serving. Drizzle with additional olive oil if desired.
- Serve hot, garnished with fresh herbs like parsley or additional oregano if preferred.
Tips
- Choose firm, glossy eggplants with smooth, unblemished skin for the best texture and flavor.
- When scooping out the eggplant flesh, be careful not to pierce the skin—maintain a consistent 1/2-inch shell thickness.
- For extra flavor, toast the rice briefly in the skillet before adding other ingredients to enhance its nutty profile.
- If ground lamb is too strong, you can substitute with ground beef or a mix of both.
- Allow the stuffed eggplants to rest for 5 minutes after baking to let the flavors meld and make serving easier.
- For a lighter version, you can use ground turkey or plant-based meat alternatives.
- Fresh herbs like parsley or mint can add a bright, fresh finish to the dish.
- Serve with a side of tzatziki or Greek salad to complete the Mediterranean experience.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 25g
Protein: 28g
Fat: 22g
Saturated Fat: 9g
Cholesterol: 85mg
