Dive into the comforting world of Stuffed and Gratinated Eggplants, a dish that brings together rich flavors and hearty ingredients for a meal everyone will love. The sweet taste of roasted eggplants serves as the perfect vessel for a savory ground beef filling, making this dish not only delicious but also visually appealing. Ideal for family dinners or special gatherings, the golden-brown topping promises a crunchy texture that perfectly contrasts with the tender meat and eggplant.
This recipe is simple yet satisfying, and it can be whipped up in no time. Just prepare the eggplants, sauté the filling, and stuff them generously. A quick warm-up in the oven, and you’ve got a stunning meal that’s as heartwarming as it is impressive. Enjoy this delightful twist on a classic that will have everyone asking for seconds!
- Clean the eggplants and pat them dry. Cut them in half lengthwise and scoop out the flesh, leaving about 1 cm of flesh attached to the skin to keep the shape intact. Dice the scooped-out flesh and set aside.
- In a large pan, heat 1 tablespoon of olive oil over medium heat. Lightly brown the 8 eggplant halves on both sides, then lay them cut side up in a baking dish.
- In the same pan, add the remaining olive oil and sauté the diced eggplant pulp over high heat for about 10 minutes until well cooked and slightly caramelized.
- Add the ground beef along with a pinch of salt to the pan. Cook over high heat for about 30 minutes, stirring frequently until the meat is cooked through and the juices have evaporated. Adjust seasoning with more salt if needed. Mix in the tomato sauce and stir until combined.
- Generously fill the hollowed eggplant halves with the savory meat mixture, allowing it to mound slightly on top.
- Place the stuffed eggplants in the oven (or microwave) for a few minutes to heat through. Once warmed, serve hot and enjoy your delicious stuffed eggplants!
