Stuffed eggplants, also known as melanzane ripiene, are a traditional Mediterranean dish that brings together the rich flavors of fresh vegetables and savory meat. This dish is not only comforting but also packed with nutrients, making it a fantastic choice for both weeknight meals and special occasions.
Ingredients
- 4 fresh eggplants (approx. 800 g)
- 300 g ground meat (beef or mixed)
- 2 ripe tomatoes (approx. 300 g)
- 150 g fresh mozzarella cheese
- 30 g grated Parmesan cheese
- 1 egg
- 1 clove garlic
- Fresh basil
- Breadcrumbs
- Salt to taste
- Pepper to taste
- Extra virgin olive oil
Directions
- Preheat the Oven: Begin by preheating your oven to 180°C (350°F) so it’s ready for your stuffed eggplants.
- Prepare the Eggplants: Wash the eggplants thoroughly under running water. Cut them in half lengthwise and gently scoop out the insides using a spoon, creating boat-like halves. Dice the scooped eggplant pulp into small pieces for later use.
- Grease the Baking Pan: Take a baking pan and lightly grease it with extra virgin olive oil. This will prevent sticking and add flavor.
- Cook the Filling: In a frying pan, drizzle some olive oil and sauté the minced garlic until fragrant. Add the diced eggplant pulp and cook for about 2 minutes until it becomes tender.
- Add Ground Meat: Incorporate the ground meat into the pan, cooking it thoroughly until browned. This should take around 5-7 minutes.
- Mix in Vegetables and Seasoning: Add the diced tomatoes, a pinch of salt, and freshly ground black pepper to the pan. Stir well and cook until the tomatoes soften and the mixture is well combined.
- Incorporate Cheese and Egg: Remove the pan from heat and allow it to cool slightly. Mix in the grated Parmesan cheese, the egg, and chopped fresh basil. Ensure everything is well combined.
- Fill the Eggplant Boats: Carefully spoon the filling into each hollowed eggplant half, pressing down gently to pack the mixture.
- Top with Mozzarella and Breadcrumbs: Sprinkle the tops with breadcrumbs and add diced mozzarella cheese to give a rich, gooey texture when baked.
- Bake: Place the stuffed eggplants in the greased baking pan and bake in the preheated oven for about 40 minutes until the eggplants are tender and the tops are golden brown.
- Rest and Serve: Once baking is complete, let the dish sit for about 5 minutes to cool slightly before serving.
Nutritional Information
- Servings: 4
- Preparation Time: 20 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour
Approximate Nutritional Information per Serving:
- Calories: 350
- Protein: 25 g
- Carbohydrates: 20 g
- Fat: 20 g
- Fiber: 6 g
Cooking Tips and Tricks
- Choose Quality Ingredients: The flavor of your stuffed eggplants can significantly enhance with fresh, high-quality ingredients, especially the meat and cheese. Try to select local, organic produce when possible.
- Make Ahead: You can prepare the stuffed eggplants a day in advance. Just fill each boat with the mixture and store them in the refrigerator until you’re ready to bake them. This makes for a quick meal on busy days.
- Experiment with Spices: Don’t be afraid to add your favorite spices or herbs into the meat mixture. Paprika, oregano, or even a pinch of chili flakes can elevate the flavor profile tremendously.
Variations
- Vegetarian Option: Substitute the ground meat with quinoa, lentils, or chickpeas for a hearty vegetarian alternative. You can add more vegetables like spinach or mushrooms for additional flavors and textures.
- Spicy Version: For a kick of heat, add finely chopped jalapeños or red pepper flakes to the meat mixture. This variation is great for those who enjoy some spice in their meals.
Stuffed eggplants are not just a treat to your taste buds but also a beautiful dish for entertaining guests or simply enjoying a cozy dinner at home. The combination of the tender eggplants filled with a savory mixture will undoubtedly make this recipe a favorite in your household. Enjoy your cooking!