### **Introduction**
Baked Eggplant with Savory Meat Filling is a delectable and hearty dish that marries the natural sweetness of roasted eggplant with the rich, savory flavors of seasoned ground meat. Whether served as a main course or a side dish, it’s a wonderful way to enjoy the earthy taste of eggplant while incorporating protein-rich meat. This dish is both comforting and versatile, making it a favorite in various cuisines, particularly in Mediterranean, Middle Eastern, and Balkan cooking.
### **Origin and Cultural Significance**
Eggplant has long been a staple ingredient in many cuisines, particularly in regions like the Mediterranean, the Middle East, and parts of Asia. The concept of stuffing vegetables, including eggplant, with meat and spices can be traced back to ancient times, with variations of this dish appearing in different forms across the globe. In the Middle East, for example, dishes like *Imam Bayildi* (stuffed eggplant) and *Kousa Mahshi* (stuffed zucchini) have been enjoyed for centuries. The technique of baking eggplant with a savory meat filling is particularly popular in Greek, Turkish, and Balkan cuisine, where it reflects the rich culinary traditions of these regions.
### **Ingredients Quantity**
– 2 medium eggplants
– 1 lb (450g) ground beef or lamb (or a mix of both)
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1/2 teaspoon ground cinnamon (optional, for a warm flavor)
– 1/2 cup diced tomatoes (fresh or canned)
– 1/4 cup chopped fresh parsley or cilantro
– Salt and pepper, to taste
– 1/4 cup grated cheese (optional, for topping, such as Parmesan or feta)
– Fresh herbs for garnish (optional)
### **Optional Additions**
– 1/4 cup pine nuts, toasted (for extra crunch)
– 1/4 cup raisins or dried apricots (for a sweet contrast)
– 1 tablespoon red wine (for deglazing)
– 1/2 teaspoon allspice or nutmeg (for added warmth)
### **Tips for Success**
– **Choose firm eggplants**: Opt for medium-sized eggplants that are firm to the touch, which will hold up better during baking and stuffing.
– **Pre-salt the eggplants**: If you want to reduce bitterness, sprinkle the cut eggplant halves with salt and let them sit for 20 minutes. Rinse and pat dry before baking.
– **Don’t overcook the meat**: When preparing the meat filling, be sure to cook it just enough to brown and develop flavor but avoid overcooking to keep the meat tender.
– **Adjust seasoning**: Taste the filling as you go, adding extra spices like cayenne or smoked paprika for heat, or more herbs for freshness.
– **Make it vegetarian**: Use plant-based ground meat or lentils as a substitute for animal protein for a vegetarian option.
### **Instructions**
1. **Prepare the Eggplant**: Preheat your oven to 375°F (190°C). Cut the eggplants in half lengthwise and scoop out some of the flesh to create boats, leaving a 1/2-inch border. Sprinkle the cut sides with salt, and let them sit for about 20 minutes to draw out moisture and bitterness. Rinse and pat dry.
2. **Cook the Meat Filling**: In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened. Add the ground meat and cook, breaking it up into small pieces until browned. Stir in cumin, paprika, cinnamon, salt, and pepper. Add the diced tomatoes and cook for another 5-7 minutes, until the mixture thickens and the flavors meld together. Remove from heat and stir in the fresh parsley or cilantro.
3. **Stuff the Eggplant**: Place the eggplant halves on a baking sheet, cut-side up. Fill each half generously with the savory meat mixture.
4. **Bake**: Bake the stuffed eggplants in the preheated oven for 25-30 minutes, or until the eggplants are tender and the filling is golden brown on top. If desired, sprinkle grated cheese over the top during the last 5 minutes of baking.
5. **Serve**: Garnish with fresh herbs before serving.
### **Description**
Baked Eggplant with Savory Meat Filling is a wonderfully satisfying dish, offering a balance of flavors and textures. The eggplant becomes tender and slightly caramelized in the oven, providing a perfect vessel for the richly spiced meat filling. The combination of cumin, paprika, and cinnamon imparts a warm, aromatic flavor to the dish, while the fresh herbs add a burst of freshness. If cheese is used, it adds a delightful creaminess, enhancing the overall experience.
### **Nutritional Information (Per Serving)**
– Calories: 350-450 kcal (depending on portion size and use of cheese)
– Protein: 20-25g (from meat)
– Carbohydrates: 15-20g (mainly from eggplant and tomatoes)
– Fat: 20-25g (mainly from olive oil and meat)
– Fiber: 5-7g (from eggplant and herbs)
– Sodium: 600-800mg (depending on salt and seasoning)
### **Conclusion**
Baked Eggplant with Savory Meat Filling is a flavorful, satisfying dish that brings together the best of roasted vegetables and seasoned meat. Its versatility allows for adjustments based on dietary preferences or available ingredients, making it a great option for various occasions—from casual weeknight dinners to more elaborate feasts. With its rich flavors and satisfying textures, it’s a perfect way to showcase the eggplant in a comforting, hearty meal.
### **Recommendation**
For those looking to embrace a balanced and health-conscious lifestyle without sacrificing flavor, Baked Eggplant with Savory Meat Filling is an excellent choice. By using lean meats like ground turkey or plant-based proteins, you can reduce the calorie content while still enjoying the dish’s hearty appeal. Additionally, adding fresh vegetables and opting for a smaller amount of cheese can enhance the nutritional profile without compromising on taste. Embrace this dish as part of a healthful indulgence—enjoying comfort food that nourishes both the body and the soul.