Crispy and Melting Stuffed Eggplants by @louloukitchen_

1h5

3 servings

🍆

3 medium eggplants

Eggplant

🍖

200 g

Ground meat

🧄

1 clove

Garlic

🫙

15 ml

Ras el hanout

🧂

15 ml

Salt

🍅

15 ml

Tomato paste

🫒

30 ml

Olive oil

🍅

10 cherry tomatoes

Cherry tomatoes

🥖

150 g

Panko breadcrumbs

🧀

150 g

Parmesan

🌿

8 leaves

Basil

💧

60 ml

Water

  1. Preheat
    • Eggplant

    Preheat the oven to 200°C / 390°F and place the 3 eggplants in a baking dish.

  2. Score
    • Eggplant

    Score the flesh of each eggplant in a crosshatch pattern without cutting through the skin.

  3. Brush
    • Eggplant
    • Olive oil
    • Salt

    Brush the scored eggplants with olive oil and season them with salt.

  4. Roast
    • Eggplant

    Roast the eggplants for 25 minutes at 200°C / 390°F until the flesh is soft.

  5. Heat
    • Ground beef

    Heat the frying pan over medium heat and cook the ground beef until browned.

  6. Add
    • Garlic
    • Ras el hanout
    • Tomato paste

    Add garlic, ras el hanout, tomato paste, and water to the beef.

  7. Simmer
    • Ground beef
    • Water

    Simmer the beef mixture until the water has mostly evaporated.

  8. Halve
    • Cherry tomatoes

    Halve or chop the cherry tomatoes and place them in the mixing bowl.

  9. Mix
    • Cherry tomatoes
    • Panko breadcrumbs
    • Parmesan cheese

    Mix the cherry tomatoes with panko breadcrumbs, Parmesan cheese, and fresh basil.

  10. Scoop
    • Eggplant

    Scoop the roasted eggplant flesh from the skins, leaving sturdy eggplant shells.

  11. Mix
    • Eggplant
    • Ground beef

    Mix the scooped eggplant flesh into the cooked ground beef filling.

  12. Fill
    • Eggplant
    • Ground beef

    Fill the eggplant shells with the beef and eggplant mixture.

  13. Top
    • Cherry tomatoes
    • Panko breadcrumbs
    • Parmesan cheese

    Top each stuffed eggplant with the tomato, breadcrumb, Parmesan, and basil mixture.

  14. Bake
    • Eggplant
    • Panko breadcrumbs
    • Parmesan cheese

    Bake the stuffed eggplants for 20 minutes at 180°C / 355°F until the topping is crisp and golden.

Crispy and Melting Stuffed Eggplants by @louloukitchen_

1h5

3 servings

🍆

3 medium eggplants

Eggplant

🍖

200 g

Ground meat

🧄

1 clove

Garlic

🫙

15 ml

Ras el hanout

🧂

15 ml

Salt

🍅

15 ml

Tomato paste

🫒

30 ml

Olive oil

🍅

10 cherry tomatoes

Cherry tomatoes

🥖

150 g

Panko breadcrumbs

🧀

150 g

Parmesan

🌿

8 leaves

Basil

💧

60 ml

Water

Preparation Steps

  1. Step 1/14

    Preheat the oven to 200°C / 390°F and place the 3 eggplants in a baking dish.

    🍆Eggplant
    🍳Baking dish

  2. Step 2/14

    Score the flesh of each eggplant in a crosshatch pattern without cutting through the skin.

    🍆Eggplant
    🔪Chef's knife
    🪵Cutting board

  3. Step 3/14

    Brush the scored eggplants with olive oil and season them with salt.

    🍆Eggplant
    🫒Olive oil
    🧂Salt
    🥄Spoon

  4. Step 4/14

    Roast the eggplants for 25 minutes at 200°C / 390°F until the flesh is soft.

    🍆Eggplant
    🍳Baking dish

  5. Step 5/14

    Heat the frying pan over medium heat and cook the ground beef until browned.

    🥩Ground beef
    🍳Frying pan
    🥄Spoon

  6. Step 6/14

    Add garlic, ras el hanout, tomato paste, and water to the beef.

    🧄Garlic
    🫙Ras el hanout
    🍅Tomato paste
    💧Water
    🍳Frying pan
    🥄Spoon

  7. Step 7/14

    Simmer the beef mixture until the water has mostly evaporated.

    🥩Ground beef
    💧Water
    🍳Frying pan
    🥄Spoon

  8. Step 8/14

    Halve or chop the cherry tomatoes and place them in the mixing bowl.

    🍅Cherry tomatoes
    🔪Chef's knife
    🪵Cutting board
    🥣Mixing bowl

  9. Step 9/14

    Mix the cherry tomatoes with panko breadcrumbs, Parmesan cheese, and fresh basil.

    🍅Cherry tomatoes
    🥖Panko breadcrumbs
    🧀Parmesan cheese
    🌿Fresh basil
    🥣Mixing bowl
    🥄Spoon

  10. Step 10/14

    Scoop the roasted eggplant flesh from the skins, leaving sturdy eggplant shells.

    🍆Eggplant
    🥄Spoon

  11. Step 11/14

    Mix the scooped eggplant flesh into the cooked ground beef filling.

    🍆Eggplant
    🥩Ground beef
    🍳Frying pan
    🥄Spoon

  12. Step 12/14

    Fill the eggplant shells with the beef and eggplant mixture.

    🍆Eggplant
    🥩Ground beef
    🍳Baking dish
    🥄Spoon

  13. Step 13/14

    Top each stuffed eggplant with the tomato, breadcrumb, Parmesan, and basil mixture.

    🍅Cherry tomatoes
    🥖Panko breadcrumbs
    🧀Parmesan cheese
    🌿Fresh basil
    🍳Baking dish
    🥄Spoon

  14. Step 14/14

    Bake the stuffed eggplants for 20 minutes at 180°C / 355°F until the topping is crisp and golden.

    🍆Eggplant
    🥖Panko breadcrumbs
    🧀Parmesan cheese
    🍳Baking dish

Composition

Ingredients

Types

Vegetables, Seasonings, Condiments, Oils, Grains, Liquids

Ingredients

Eggplant, Ground meat, Garlic, Ras el hanout, Salt, Tomato paste, Olive oil, Cherry tomatoes, Panko breadcrumbs, Parmesan, Basil, Water

Notes

Olive oil (for brushing the eggplants), Cherry tomatoes (about ten), Basil (a few leaves), Water (a splash, for cooking the meat)

Allergens

Gluten

Dietetics

Dietary regimen

High protein

Calories

590 kcal

Macro nutrients

Protein: 34g, Carbohydrates: 35g, Fat: 35g, Fiber: 10g, Sugars: 12g

Nutritional Information

Minerals

Calcium: 430mg, Iron: 4.2mg, Potassium: 920mg, Sodium: 1450mg

Vitamins

Vitamin C: 18mg, Vitamin A: 190mcg, Vitamin B12: 1.2mcg, Vitamin K: 18mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

45 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

Chef's knife, Cutting board, Frying pan, Mixing bowl, Spoon, Baking dish

Appliances

Oven, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Dinner, Weeknight dinner, Family meal

Origin

Source

Platform

instagram

Original Creator

@louloukitchen_

Origin

Cuisine

French, Moroccan, Mediterranean

Geographic

France, Europe

Various

Aspect

Texture

Crispy, Melting, Tender, Juicy

Flavors

Savory, Umami, Herby, Warmly spiced, Tomato-rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool before refrigerating), freezer : 2 months (Freeze in an airtight freezer-safe container,Thaw overnight in the refrigerator before reheating)