How to make stuffed aubergines

Who does not fancy a good stuffed aubergines cooked in the oven and very warm? As we know that most of us do, and much, then we are going to prepare them step by step.

Aubergines can be made stuffed with any ingredient you want, but no doubt that these, with beef, are among the most popular.

Below you have other filling options for aubergines.

Aubergine recipe filled with baked meat

It's true that like any food baked, this eggplant recipe takes time for cooking. However, it is an easy recipe, a guaranteed success of home cooking and a simple idea to apply for those who have no idea how to cook aubergines.

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Recipe of stuffed aubergines in the oven

Learn how to make stuffed aubergines with this recipe, explained step by step. Promised: it is one of the best aubergine recipes.You have to leave the skin, cut them in half lengthwise, and remove the part of the branch that is left as head.
  • Once the eggplant halves have been cut, we will make small cuts in crosses or grid over the pulp at the center of each half. We will cut them in the style of those we make on the zucchini in our recipe of stuffed zucchini. We will do this with the point of a knife.

  • Then we will put the pieces of eggplant soaking, in a bowl of water, for about ten minutes.
  • While the aubergines are soaking, we can take advantage to start preparing the filling. You have to peel the onion and cut it into small cubes.
  • We will also peel the Garlic cloves and cut them into very small pieces, or crush them.
  • The other ingredient what we will use to chop is the red pepper. It must be very clean. We are going to remove the seeds, the internal white parts and what remains of the stem, to chop it in small cubes. Then we will reserve all the chopped vegetables.
  • After 10 minutes, we will remove the Eggplants from the water, then drain them very well.
  • Once drained, we will arrange the eggplant halves in a tray or container suitable for baking, and cover them with a stream of oil, S-shaped, which must form many curves on the pulp of each.
  • Then, our aubergines will go to the oven for 20 minutes.
  • Out of the oven and in parallel, we will continue working on the filling for the aubergines. We are going to heat a pan with a tablespoon of oil and there, over medium heat, we are going to cook the pieces of garlic and onion, until the last ones begin to become transparent.
  • Next we will add the pieces of red pepper and ground beef. Let them cook for 12 to 15 minutes, stirring frequently.
  • At the moment to add the meat and the chopped pepper to the pan, probably it has already passed the time of cooking of the aubergines. We are going to take them out of the oven and proceed very carefully for the next step, because they will be very hot.
  • With the help of long cutlery, and the cuts that we had previously made in the pulp, we will remove the center of this. Leave only the pulp closest to the skin, and above all, be careful not to damage the latter. In this way, we will obtain a kind of "aubergine cups", to fill in.
  • When the aubergine is hot and baked, the previous step should not give any complication. On the contrary, the pulp should come off very easily, even with the help of a kitchen spoon.You have to stir everything right.
  • After 15 minutes of cooking the meat, Let's take a part with a ladle, and use it to fill one of the "eggplant cups". You have to repeat the process until you fill all the halves.
  • Then we will distribute the Slices of mozzarella to cover the halves, and finish adding the grated cheese in equal parts, arranging a bay leaf between the cheese, for each piece of eggplant.
  • This is the moment to return the container or tray with the aubergines to the oven, now to cook them. We will do this at 200 degrees centigrade, for 10 minutes (15 minutes, if necessary to melt the cheese well).
  • Done. We already have our aubergines stuffed with meat.

    Stuffed aubergines: tips

    • You can prepare this same recipe with ground pork, instead of ground beef. In fact, for me it is really difficult to decide which of the two meats the result is better.
    • If the ground meat for the filling releases a lot of juice at the time of cooking in a pan, it is advisable to drain it before Fill the aubergine halves. If you leave the meat with a lot of liquid, you will only get the dish to become watery in the oven.
    • If you happen to have some beef broth in your refrigerator or, failing that, vegetable broth, take advantage of it to add a couple of tablespoons to the filling when you start cooking. It is not about turning the filling into something broth, because in principle the liquid should evaporate with the heat. It's about that this broth will bring a lot of flavor to your preparation.

    Aubergines stuffed with béchamel sauce

    There are many versions of this recipe, and eggplant stuffed with meat and béchamel sauce is one of them.

    To prepare that version, use our béchamel sauce recipe. After having your sauce, add it to fill the aubergines and put them in the oven for the second time.

    In this case, you will not need the same amount of cheese as for the basic recipe. In fact, you could grill the aubergines only with the Parmesan cheese. Of course, if you are a lost lover of cheese, then, I leave the decision to remove the mozzarella to your consideration.

    Another addition that reinforces the flavor of this version of the recipe, is a tomato chopped in cubes, to incorporate with the red pepper for cooking the meat of the stuffing.

    Other stuffed eggplant recipes

    While surfing the Internet, I found more sympathetic variations of the stuffed aubergines recipe, for if you want to change the preparation for cooking another day.

    Here is a small list:

    • Aubergines stuffed with quinoa : quinoa It's fashionable and it's very healthy. Recipe here.
    • Stuffed Eggplant Cups : a creative way to fill eggplants. Recipe
    • Aubergines stuffed with tuna : after meat, these are a favorite of all. Look at the recipe here.
    • Aubergines stuffed with cheese : the cheese filling version is a delight, simple to make. Recipe.
    • Aubergines stuffed with vegetables and basil : ideal for those who do not eat meat, simple and delicious. The recipe here.
    • Or eggplant stuffed with chicken : the version with chicken could not be absent.