1. Prepare the Eggplants:
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
- Cut and Season the Eggplant: Slice the eggplants in half lengthwise and scoop out some of the flesh, creating a hollow space for the filling. Leave about 1/2 inch of flesh along the sides to form sturdy boats. Sprinkle the insides of the eggplant with salt and let them sit for 10 minutes to draw out moisture. Then pat them dry with a paper towel.
- Bake the Eggplant: Brush the eggplant halves with olive oil, season with salt and pepper, and place them on the prepared baking sheet, cut side up. Bake for 20-25 minutes until the eggplant is tender but still holds its shape.
2. Prepare the Meat Filling:
- Sauté the Onions and Garlic: While the eggplants are baking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and garlic, sautéing until soft and translucent, about 3-4 minutes.
- Cook the Meat: Add the ground beef or lamb to the skillet, breaking it up with a spoon. Cook until browned and fully cooked through, about 6-8 minutes.
- Season the Meat: Stir in the cumin, paprika, oregano, salt, and pepper. Add the tomato paste or sauce, mixing well. Let the mixture simmer for 5-7 minutes, allowing the flavors to meld. If using parsley, stir it in at the end.
3. Assemble the Eggplant Boats:
- Fill the Eggplants: Remove the baked eggplants from the oven. Spoon the meat filling into each hollowed-out eggplant, pressing down slightly to pack the filling tightly.
- Add the Cheese: Sprinkle the shredded mozzarella or cheddar evenly over the top of the filled eggplants. Follow with a generous sprinkle of Parmesan cheese for extra flavor.
4. Bake and Serve:
- Final Bake: Return the filled and topped eggplants to the oven and bake for an additional 15-20 minutes, or until the cheese is melted, bubbly, and golden brown.
- Garnish and Serve: Remove the baked eggplants from the oven and allow them to cool for a few minutes. Garnish with fresh parsley if desired, and serve hot.
Tips for the Best Baked Eggplant with Meat Filling:
- Salting the Eggplant: Salting the eggplant before baking helps remove bitterness and excess moisture, ensuring a firm texture.
- Customize the Filling: You can mix in other vegetables like chopped bell peppers, zucchini, or mushrooms for added texture and flavor.
- Use a Lean Meat: For a lighter dish, opt for lean ground beef or ground turkey instead of higher-fat meats like lamb.
Variations:
- Mediterranean Twist: Add crumbled feta cheese and a sprinkle of fresh mint or dill to the meat filling for a Mediterranean flavor.
- Spicy Eggplant: Add a pinch of red pepper flakes or chopped jalapeño to the meat filling if you enjoy a bit of heat.
- Vegetarian Option: Substitute the ground meat with a hearty filling made of cooked lentils, quinoa, or mushrooms.
Serving Suggestions:
- With a Side Salad: Serve the baked eggplants with a light side salad, such as cucumber and tomato, or a simple green salad with vinaigrette.
- With Rice or Quinoa: Pair with a side of rice, couscous, or quinoa to soak up the delicious juices from the eggplant.
- Garlic Bread: A side of warm garlic bread or pita is perfect for scooping up the rich filling and melted cheese.
Conclusion
This Baked Eggplant with Meat Filling and Cheese is a satisfying, delicious dish that’s easy to prepare yet impressive enough for dinner parties. With its tender eggplant, flavorful meat filling, and melted cheesy topping, it’s a comforting meal that’s sure to please everyone at the table.