Stuffed Eggplant

Over the past few years, eggplant have grown exceedingly well in my garden. This is a good thing, given how much Jill and I both like it. Experimenting with new ways to prepare eggplant, I came up with this simple, delicious stuffed eggplant recipe.

The first step in preparing the stuffed eggplant is to roast the eggplant. Slice two eggplant in half lengthwise. Season each of the four halves with salt and pepper. Drizzle the eggplant liberally with olive oil and place them cut side down on a baking sheet. In a 400 degree oven, roast the eggplant for 20-25 minutes, until the flesh of the eggplant have a nice golden brown color. Remove the eggplant from the oven and let them cool.

Roasting Eggplant
Roasted Eggplant

While the eggplant cools, brown a pound of ground beef in a skillet. I used ground beef because I made this while Jill was out of town. I’ll probably make it with ground turkey next time. Stir in a can of diced tomatoes (I used diced tomatoes seasoned with garlic and oregano). Use a spoon to scoop the roasted eggplant flesh out of the eggplant skins, being careful to avoid tearing the eggplant skin. Mix the eggplant flesh into the ground beef. Season the mixture with about two teaspoons of Turkish seasoning (or a blend of salt, pepper, cumin, oregano, paprika, and coriander).

Browning beef and stuffing eggplant
Stuffed Eggplant

Crumble a little bit of goat cheese (about an 0.5 oz) into the mixture and stir to help bind the ingredients together. Stuff the eggplant skins with the mixture and top with shredded mozzarella cheese. Bake the stuffed eggplant in the oven at 350 degrees for 5 to 10 minutes, until the mozzarella melts and bubbles.

Stuffed Eggplant
Stuffed Eggplant

Although this recipe was completely an experiment to begin with, it turned out to be one of my favorite things I’ve prepared in a while. The meal was quick, tasty, and only used a couple of ingredients. The most time consuming part of this dish is waiting for the eggplant to roast, but you can save time by prepping the other ingredients during this time. The Turkish seasonings infuses the ground beef with flavor and complements the eggplant. With several more eggplant currently growing in my garden, I will be making this recipe again and will continue to experiment with new eggplant recipes.

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