This stuffed aubergine recipe combines tender, roasted aubergine with a savory filling of ground meat, vegetables, and herbs. The thyme adds a fresh and aromatic touch to the rich flavors of the filling. This dish is perfect for a comforting dinner and is both healthy and delicious.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
Ingredients (For Four People)
- 4 medium aubergines (eggplants)
- 300g ground beef or lamb (you can use pork or a mix)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 tomato, chopped
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- 2 tablespoons fresh parsley, chopped
- 1/2 cup grated cheese (optional for topping)
- Salt and pepper, to taste
- Fresh thyme sprigs for garnish
1 tablespoon is circa 15 ml, and a teaspoon is circa 5 ml.
Preparation Method
Step 1: Prepare the aubergines
Preheat the oven to 190°C (375°F). Slice the aubergines in half lengthwise and use a spoon to carefully scoop out the flesh, leaving a shell about 1 cm thick. Set aside the scooped flesh for later use. Brush the inside of each aubergine half with 1 tablespoon of olive oil and season with salt. Place the aubergine halves on a baking sheet or in a baking dish, cut side up, and roast in the oven for 20 minutes or until the flesh is tender.
Step 2: Cook the filling
While the aubergines are roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 5 minutes or until soft and translucent. Add the minced garlic and cook for an additional minute until fragrant. Stir in the ground meat and cook until browned, breaking it up with a wooden spoon, about 7-8 minutes.
Step 3: Add the vegetables and seasoning
Chop the reserved aubergine flesh and add it to the skillet, along with diced bell pepper and chopped tomato. Season the mixture with cumin, paprika, salt, and pepper. Cook the filling for another 8-10 minutes, stirring occasionally, until the vegetables are soft and the flavors are well combined. Stir in the fresh thyme and parsley, then remove the filling from heat.
Step 4: Stuff the aubergines
Remove the roasted aubergines from the oven and fill each half with the meat and vegetable mixture, pressing the filling down to pack it. If desired, sprinkle the tops with grated cheese for added richness.
Step 5: Final bake
Return the stuffed aubergines to the oven and bake for 15-20 minutes, or until the filling is heated through and the cheese, if used, is melted and golden.
Step 6: Garnish and serve
Once the aubergines are done baking, remove them from the oven and let them cool slightly. Before serving, garnish with fresh thyme sprigs and chopped parsley.
Tips and Tricks
You can add a handful of pine nuts or raisins to the filling for extra flavor. For a vegetarian version, substitute the meat with cooked lentils or chickpeas. Pair this dish with a simple green salad or couscous for a complete meal.
Serving Suggestions
Serve the stuffed aubergines with rice, couscous, or crusty bread to soak up the juices. A drizzle of plain yogurt or a squeeze of lemon juice on top adds a bright and refreshing finish to this hearty dish.
Wine Pairing
A light red wine like Pinot Noir or a medium-bodied Spanish Tempranillo complements the aubergine’s earthy flavors and the meat’s richness. Alternatively, a chilled white wine like Sauvignon Blanc can contrast refreshingly to the savory filling.
Nutritional Information (Per Serving)
- Calories: 380
- Protein: 20g
- Fat: 25g
- Carbohydrates: 18g
About the Stuffed Aubergine
Stuffed aubergines are a versatile dish that showcases the rich flavors of Mediterranean and Middle Eastern cuisine. The use of roasted aubergines as a vessel for a savory filling of meat and vegetables is a hallmark of dishes in regions stretching from Greece and Turkey to North Africa and the Levant. The dish is a beautiful balance of textures, with the softness of the roasted aubergine contrasting with the flavorful and spiced meat filling. Fresh thyme and parsley add a fragrant, herbal note that brightens the entire dish. This dish perfectly represents Mediterranean cuisine’s focus on simple ingredients, bold flavors, and healthy, balanced meals.
Cultural Context
The tradition of stuffing vegetables, particularly aubergines, peppers, and zucchini, has deep roots in Mediterranean and Middle Eastern cuisines. This method of cooking dates back centuries, when seasonal vegetables were often hollowed out and filled with a mixture of meat, grains, and herbs to create a hearty, flavorful meal. In Greece, dishes like Papoutsakia feature stuffed aubergines filled with beef and topped with béchamel, while in Turkey, Karnıyarık combines eggplant with a spiced ground meat filling. In Lebanon and other parts of the Levant, stuffed vegetables such as Sheikh al-Mahshi are popular, combining minced meat, pine nuts, and spices in roasted vegetables.
This dish showcases the versatility of aubergines and reflects the use of locally available herbs and spices to elevate simple ingredients into a hearty, nutritious meal. The use of thyme and parsley is shared across the Mediterranean, where fresh herbs play a central role in flavoring many traditional dishes. This stuffed aubergine recipe is a beautiful way to combine ground meat’s richness with the earthy, slightly sweet flavor of roasted aubergines, all tied together by fragrant thyme and fresh herbs.
