Eggplant is one of those delicious summer vegetables that you can do anything with, such as with this stuffed eggplant with rice and minced meat. This Mediterranean recipe is easy, quick and tasty, because you can put it on the table in half an hour. And also nice: this dish is okay to look a little messy, no perfectionism necessary!
Stuffed eggplant with rice and minced meat
15 minutes + 40 minutes oven
Average
Easy eggplant recipes
Need an easy meal for dinner? Then this recipe for stuffed eggplant with rice and minced meat will come in handy for you. In this oven recipe, you roast the eggplant until the flesh is completely soft. Then you fill it with a spicy rice mixture, finished with dressing, pomegranate seeds, shaved almonds and a little mint. Dinner is ready within half an hour, so ideal as a quick weekday meal, for example.
Healthy eggplant recipe
If you want to eat healthy and try to cook with less meat, eggplant is a godsend. In fact, this purple fruit takes on a soft, meaty texture when you roast it in the oven, making it great for use as a meat substitute, as in this recipe for tacos with pulled eggplant or these bao buns with crispy eggplant. In addition, this vegetable easily absorbs other flavors, so you can easily season it however you like. Also, while eating, eggplant quickly makes you feel full, making it useful in slim recipes.
Eggplant recipe with minced meat
Do you find it hard to find simple but tasty dinner recipes? Then try this stuffed eggplant, because it hardly gets any easier than this. If you prefer to eat flexitarian or vegetarian, you can easily replace the minced meat with vegetarian minced meat.
What you need:
2
200 gr minced meat
beef, chicken or vegetarian
2 eggplants
80 gr rice
1 white onion
2 cloves of garlic
1 tbsp sambal
1 tsp cumin powder
1 tbsp za'atar
100 gr Greek yogurt or cottage cheese
2 tbsp almond shavings
2 tbsp pomegranate seeds
fresh mint
salt and pepper
olive oil
What to do:
1
Preheat the oven to 200 degrees. Drizzle the eggplants with olive oil, salt and pepper and poke holes in them with a fork. Wrap in aluminum foil and place in the oven for 30 minutes.
2
Cook rice according to package directions.
3
Chop the onion and finely chop the garlic. Heat some olive oil in a pan and fry the onion in it. Then add the minced meat with some salt and pepper and fry until loose. Add the garlic, sambal and cumin and fry a little more. Mix with the rice and turn off the heat.
4
Remove the eggplants from the oven and cut them open lengthwise (not all the way through!). Fill them with the minced-rice mixture and slide back into the oven for 10 minutes.
5
Finely chop the mint and mix half with the za'atar, some salt and pepper and Greek yogurt to make a dressing.
6
Serve the eggplants with the dressing, remaining mint, pomegranate seeds and the almond shavings.
