Another tasty recipe for preparing stuffed eggplants, perfect for the summer season if we have an abundance of eggplants. The simple stuffed eggplants are hollowed out to make boats, filled with a flavorful meat ragù, to which the scooped-out pulp is added, and finally baked in the oven. For the pre-cooking of the eggplants, I used the microwave, which speeds up the process and makes them soft… alternatively, you can use the oven, as indicated under the notes. Try this very tasty recipe, and let me know!
Here are other ideas you might be interested in:
- Difficulty: Easy
- Cost: Economic
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Oven
- Seasonality: Summer
- Energy 520.71 (Kcal)
- Carbohydrates 24.13 (g) of which sugars 6.87 (g)
- Proteins 21.74 (g)
- Fat 38.41 (g) of which saturated 13.28 (g)of which unsaturated 22.33 (g)
- Fibers 7.34 (g)
- Sodium 1,721.21 (mg)
Indicative values for a portion of 240 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 eggplants (about 1 lb)
- 10.5 oz mixed ground meat
- 7.75 oz tomato sauce
- 1 clove garlic
- basil (or other herbs to taste)
- grated Parmesan cheese
- Half glass white wine
- extra virgin olive oil
- salt
Tools
- Baking dish
- Pan
- Scoop
- Microwave oven
Preparation
Wash the eggplants and cut them in half lengthwise.
Lightly salt them and place them in a microwave-safe container. Cook them at maximum power for 5 minutes, the pulp should be soft.
Once cooked, scoop out the pulp and cut it into small pieces (1).
In a pan, sauté a clove of garlic in a drizzle of extra virgin olive oil. Add the ground meat, brown it over high heat, and deglaze with white wine.
Add the tomato sauce (reserving one or two tablespoons) and season with salt. Cook for a few minutes, then add the eggplant pulp (2).
Let it simmer for another 4-5 minutes, then turn off the heat and add a couple of basil leaves, to taste.
Fill the eggplants with the freshly prepared ragù. Sprinkle the surface with the reserved tomato sauce and some grated Parmesan cheese (3).
Place the stuffed eggplants in a baking dish and drizzle with a little oil.
Put everything in a ventilated oven at 375°F and bake for 15-20 minutes. The eggplants should be tender, and the surface slightly gratinated, adjust according to your oven and the size of the eggplants.
The simple stuffed eggplants are ready, serve them hot with some fresh basil leaves if desired.
Tips and Notes
You can prepare the stuffed eggplants in advance and bake them before serving.
If you don’t want to use the microwave, you can bake them (after making incisions on the pulp) for about 20-25 minutes at 375°F. Alternatively, you can boil them in lightly salted water.
For the filling, you can use mixed ground meat (preferably not too lean), beef, pork, or veal.
You can also flavor with pecorino or a local aged cheese.
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