Lazy Greek Stuffed Eggplant
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Lazy Greek Stuffed Eggplant

Mouth-watering stuffed eggplant with minced meat and Greek flavors. Meal-prep ideas and waste-free tips included.
Total Time35 mins
Course: Main Course
Cuisine: European, Greek

Ingredients

Eggplant Boats

  • 4 medium eggplants cut in half lengthwise, hollowed out
  • 3 tbsp vegetable oil
  • 1 clove garlic crushed
  • 2 tbsp fresh dill finely chopped
  • Pinch of salt to taste

Stuffing

  • Hallowed eggplant flesh cut in cubes optional*
  • 1 pound 18 oz/500g minced meat (ground beef or mix of beef & pork)
  • 1 large onion head chopped
  • 2 medium tomatoes or ½ small can chopped tomatoes
  • 2 cloves garlic crushed
  • 2 tbsp olive oil
  • 2 tbsp parsley finely chopped
  • 1 tsp fresh/dry oregano
  • 1 tbsp all-purpose seasoning or salt and pepper to taste

Instructions

Eggplant Boats

  • Wash eggplant under cold water, cut out bottoms and cut lengthwise. Then hallow out to approx.. ¼ inch flesh rim (the thinner, the better). Set aside eggplant flesh for stuffing or alternatively cut in cubes and freeze for future use.
  • In a small bowl combine vegetable oil, garlic, dill and salt and mix well. Then brush eggplant boats with the mix using cooking brush (the eggplant tends to absorb oil quickly, so you need to be quick if using your fingers to coat).
  • Place eggplant boats on baking paper / non-stick surface and bake in preheated oven until almost cooked. Check regularly with fork. In the meantime move to stuffing.

Stuffing*

  • In large stove pan / saucepot place olive oil and minced meat. Sauté until meat changes color while stirring frequently to prevent stacks (approx.5 min).
  • Then add chopped eggplant flesh, onion, tomatoes, garlic, seasoning and herbs and bring to a boil. Then reduce heat and let simmer until almost cooked (approx. 15 min). Add a little bit of water if needed to prevent burning.
  • Once stuffing is cooked, fill in each eggplant with it (heaping). If stuffing seems ‘’water-y’ – that’s even better - that way meal will not get dry when placed in the oven.
  • Place eggplant in baking dish and bake until top stuffing gets crispy (approx. 10 min) on 180C/360F in your oven.
  • Serve immediately or while still warm.
  • OPTIONAL: Sprinkle with shredded cheddar cheese while still hot.

Notes

For WASTE-FREE tips, VARIATIONS and more head over recipe.
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