• Skip to main content
  • Skip to primary sidebar
Ramona's Cuisine
menu icon
go to homepage
search icon
Homepage link
  • Main Course
  • Breakfast and Brunch
  • Lunch
  • Dinner
  • Desserts
  • Party Ideas
×

Home » Main Course » Stuffed dishes

Velvety Stuffed Aubergines (Eggplant)

Modified: Jan 1, 2022 · Published: Jan 6, 2016 · by Ramona · This post may contain affiliate links

Jump to Recipe
Crisp stuffed aubergines, on a plate

This stuffed aubergines or eggplant dish may sound a little complicated but it is really easy to put together. It is yummy, super healthy and low-carbs too.

I like eating it with a nice fresh and crisp salad or my feta cheese salad recipe (try it!).

Crisp stuffed aubergines, on a plate

Velvety stuffed aubergines

An easy dish consisting of ground meat and some veg aubergines (eggplants), a super delicious and healthy dish.
5 from 1 vote
Print Pin Rate
Course: Appetizer, Dinner, Lunch, Main Course
Cuisine: European Cuisine, Mediterranean
Keyword: stuffed aubergines, stuffed eggplant dish
Prep Time: 20 minutes
Cook Time: 50 minutes
0 minutes
Total Time: 1 hour 10 minutes
Servings: 4
Calories: 417kcal
Author: Ramona Sebastian

Equipment

  • ovenproof dish
  • chopping board

Ingredients

  • 3 medium aubergines (organic)
  • 300 g ground beef (10.58 oz) low fat
  • 400 g tomato passata (13.53 floz) (organic)
  • 100 g cheddar cheese (3.53 oz) (optional) grated
  • 1/2 small carrot (organic)
  • 1 teaspoon curry powder
  • 1/2 teaspoon turmeric powder (organic)
  • 1 medium onion (organic)
  • 1/2 medium leek (organic)
  • 1 medium egg (organic)
  • 1 teaspoon dried Italian herbs
Metric - US Imperial

Instructions

  • Preheat the oven at 180°C (fan assisted) 200°C gas mark 5.
  • Wash the aubergines and cut lengthwise. Scoop out some of its flesh with the help of a spoon leaving an edge of 1/2 cm all around. Sprinkle some salt inside the aubergine and put it aside for few minutes. Repeat this with all aubergines.
  • Put the flesh as it is in a bowl and sprinkle salt on it. Put aside for a while.
  • Chop the onion and the leek finely and sweat it for 5 min with a sprinkle of salt.
  • In a bowl, put the ground beef on the egg, a pinch of salt (not too much as the aubergine flesh as well as aubergines and onions have some already) pepper, curry powder, finely grated carrot. Mix well.
  • Squeeze the aubergine flesh of any juices and chop finely. Add to the meat mix.
  • Turn the aubergine halves face down for 2 min so all juices inside.
  • Add the onion and the leek to the meat mixture and mix well.
  • Stuff the aubergines and pour some tomato juice over the top of it. Place in the preheated oven. You can sprinkle a generous amount of grated cheese over it.

Notes

Slices of stuffed aubergine on a white plate

Nutrition

Calories: 417kcal | Carbohydrates: 26g | Protein: 25g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 236mg | Potassium: 1129mg | Fiber: 12g | Sugar: 14g | Vitamin A: 1632IU | Vitamin C: 11mg | Calcium: 257mg | Iron: 3mg
Tried this recipe?Mention @ramonas.cuisine or tag #ramonascuisine!

Other Recipes:

  • Creamy Eggplant Dip
    Creamy Eggplant Dip
  • Stuffed Peppers And Tomatoes
    Stuffed Peppers And Tomatoes
  • Vegan Stuffed Kabocha Squash
    Vegan Stuffed Kabocha Squash
  • Spinach And Mushrooms Stuffed Chicken Breast
    Spinach And Mushrooms Stuffed Chicken Breast
  • Cabbage Rolls ‘Sarmale’ Stuffed With Ground Beef, Veggies And Rice
    Cabbage Rolls ‘Sarmale’ Stuffed With Ground Beef, Veggies…
« Vegetable Pastry-Free Flan (Quiche)
Thai Style Roast Chicken »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hey, I'm Ramona and I ♥ making healthy living easy and delicious!!

I am a full-time mother, I work and I also do ♥ volunteering.

More about me →

BROWSE THROUGH MY RECIPES

Main Dishes Breakfast and Brunch Lunch Dinner Desserts Party Ideas

Footer

↑ back to top

  • Disclaimer
  • Privacy Policy
  • Contact

Copyright © 2022 Ramona's Cuisine

We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
Do not sell my personal information.
Cookie settingsACCEPT
Manage consent

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT