- Ingredients
- Procedure
- Allergens
Baked meat stuffed aubergines recipe
Stuffed eggplants are one of my favorite dishes to eat any day of the year, whether for dinner or lunch. I have been preparing this recipe at least one day a week for many years.
This time we will see a recipe for eggplants stuffed with minced meat cooked in the oven. However, below we leave you eggplant recipes with different fillings.
This dish contains all kinds of nutrients. The meat provides protein while the vegetables give the recipe that portion of vitamins and mineral salts so necessary for our body.
Eggplants are a wonderful vegetable with a large number of properties. Its high fiber content helps maintain good intestinal flora while helping to improve the digestion of food. In addition, thanks to the amount of potassium it contains, it is perfect for achieving good liquid elimination.
Don't you have any ingredients? Here are other similar recipes
Ingredients
How to make eggplants stuffed with meat
- Cut the aubergines in half and make some cuts. It is important that we do not cut the skin underneath as we will not be able to fill them properly if the skin is broken.
- Preheat the oven and leave them for about 20 minutes so that the pulp softens and we can easily remove it. Another option is to put the eggplant halves in a saucepan with boiling water and salt for 10-15 minutes. I recommend the first option.
- While the meat inside the aubergines softens, we cut the vegetables.
- Peel and cut the onions into julienne strips.
- We open the peppers, wash them inside and remove the seeds from inside. We cut the peppers into pieces.
- Peel the tomatoes and cut them into very small pieces. We can also crush them. Optionally we can use some pot of natural tomato sauce.
- Once the necessary time has passed for the aubergines to soften, remove them from the oven (or from the casserole) and remove the pulp from the inside of the aubergines with a tablespoon, being very careful that the skin does not break.
- In a frying pan we put a splash of oil. When hot, add the chopped onion. When it starts to brown a little, add the rest of the vegetables. Let cook for 5-10 minutes stirring the mixture.
- After this time we add the minced meat. We add a little salt to the mixture and stir. We let everything cook for 15 minutes. Preheat the oven to 200ºC.
- Once the mixture is cooked, remove the stuffing from the pan and fill the eggplant skins. Once well stuffed, sprinkle the cheese to gratin on top.
- We put the aubergines stuffed with minced meat in an ovenproof dish and let them bake at 200ºC for about 10-15 minutes. We can remove them when we see that the cheese has melted.
- We already have our eggplants stuffed with minced meat, well cooked and ready to eat!
Other recipes for exquisite stuffed eggplants
Tuna filled Eggplants
This recipe for aubergines stuffed with tuna is simple to prepare and substitutes the minced meat for the tuna. It is also an inexpensive dish since you only need a few vegetables and a couple of cans of tuna. If you want to try another stuffed eggplant recipe, don't forget to try this variation of the delicious recipe. See recipe for eggplants stuffed with tuna .
Eggplants stuffed with vegetables and ham
Ham is one of the delights of Spanish gastronomy. For this reason we could not forget the recipe for aubergines stuffed with ham with vegetables. This dish is a delicious variant that will not leave anyone indifferent. If you want to innovate in the kitchen and surprise your guests, you have to try this recipe. See recipe for aubergines stuffed with vegetables and ham .
Eggplants stuffed with pesto
Eggplants stuffed with chickpeas
A curious dish that I recently discovered is making a chickpea-based filling. I really liked the combination of eggplant and this legume. For this reason I decided to share it on my recipe blog. If you want to try something new, I recommend preparing these eggplants stuffed with chickpeas. You can also fill them with other legumes such as lentils. See recipe for eggplants stuffed with chickpeas .
Eggplants stuffed with quinoa
Quinoa is the new fashionable seed. Lately everyone is talking about this type of pseudocereals like chia or quinoa since they contain many nutrients. Many people consider them superfoods. If you are one of those who likes to put quinoa in all their recipes then you can't miss this recipe for eggplants stuffed with quinoa. See recipe for eggplants stuffed with quinoa .
Aubergines stuffed with couscous
Couscous is a wheat semolina that is very typical in Arabic dishes. When I went on a trip to Morocco I loved these types of dishes and in the weeks after the trip I added couscous to everything I cooked. This is how I discovered this recipe for eggplants stuffed with couscous. Do you dare to try them? See recipe for eggplants stuffed with couscous .
Eggplants stuffed with tofu
Tofu is a food that comes from soybeans and is widely used in Asian cuisine. Many meat alternative products for vegans and vegetarians are prepared with tofu. A vegetarian friend of mine gave me this idea of replacing the minced meat of the stuffed eggplants with tofu. I cooked them and they really turned out very good. I recommend that the next time you are going to cook stuffed eggplants you replace the meat or tuna with tofu. See recipe for eggplants stuffed with tofu .
Keys to cooking the best stuffed eggplants
When we cut the eggplants, their components, oxidizing with the oxygen in the air, can give them a bitter taste. To avoid this, when we cut the eggplants in half we have to make some cuts in each of the halves and add coarse salt. We leave them face up for 15 minutes and face down for 15 more minutes. This way the eggplants will sweat and eliminate the bitter taste.
Another crucial point of the recipe is the emptying of the eggplant meat. It is important to remove all the pulp inside while keeping the skin intact. If not, we will have problems when we introduce the filling inside. The best way to do this is to use a spoon and pour carefully. This way we will not break the skin and we will cook exquisite stuffed eggplants.
Ruben Canadas
I started cosmorecipes in 2020 during the time we were cooped up at home. Having so much free time I spent a lot of time in the kitchen trying different dishes. So I decided to mix cooking with my other great passion: web programming. That's why I decided to open this blog where I post the different recipes that I'm cooking.
