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Meat-stuffed Aubergines: Oven-Baked Flavour and Texture
Enjoy a Mediterranean classic with meat-stuffed aubergines, a comforting recipe that never goes out of fashion.
RECIPE
RECIPE
RECIPE
RECIPE
RECIPE
RECIPE
Vegetable Dishes
Meat dishes
Not suitable for vegans
Not Kosher
Not Halal
Contains gluten
Mallorca
Main ingredients
(for 4 people)
- 3 dl. de Olive oil
- 8 unidad de Aubergine
- 0.25 cabeza de Garlic heads
- 400 gr. de Mixed minced meat (beef and pork)
- 100 gr. de Onion
- 3 unidad de Chicken egg
- 100 gr. de Breadcrumb
- 2 ramas de Oregano
- 100 gr. de Breadcrumbs
- 0.5 manojo de Parsley
- Black pepper
- Salt
- 3 dl. de Tomato sauce
Best enjoyed
- April, August, December, January, February, July, June, March, May, November, October, September
Total time: 65 min
kcal per portion: 500 kcal
Difficulty:
Meat-stuffed aubergines is a traditional dish that combines the best of Mediterranean garden vegetables with a tasty succulent filling. Rooted in home cooking, this dish is perfect to enjoy in autumn, when aubergines are at their best. The aubergines, stuffed with a mixture of minced meat, fresh herbs and bread, are slowly baked in the oven to achieve a deliciously tender texture. Served on a tomato sauce base, this dish stands out for its simplicity and rich flavour.
Main ingredients (for 4 people):
8 aubergines
400 g mixed minced meat (beef and pork)
3 eggs
100 g fresh breadcrumbs
2 garlic cloves
2 sprigs of fresh oregano
Half a bunch of fresh parsley
100 g onion
300 ml olive oil
300 ml tomato sauce
100 g dried breadcrumbs
Salt and pepper to taste
Instructions:
Rinse the aubergines and cut them in half lengthwise. Make cuts in the fleshy part of the aubergine, forming a criss-cross pattern without cutting the skin.
Fry the aubergines in a tablespoon of olive oil until golden brown and tender. Leave to cool slightly.
Season the minced meat with salt and pepper. In a bowl, mix it with the breadcrumbs previously soaked in water or milk, working the mixture to form an evenly consistent dough.
Finely chop the onion, garlic, fresh oregano and parsley.
Scoop out the pulp from the aubergines with a spoon, chop it and mix it with the meat and the rest of the chopped ingredients.
Stuff the aubergines with the meat mixture, making sure the filling is well compact.
Place the stuffed aubergines on a baking tray. Sprinkle them with breadcrumbs on top to get a crispy golden crust.
Bake the aubergines at medium heat (180°C) for about 45 minutes, until well cooked.
Serve the aubergines hot, together with a generous helping of tomato sauce.
How to Best Enjoy Meat-stuffed Aubergines:
This dish is great to enjoy all year round, but especially in autumn, when aubergines are at their best. Traditionally, meat-stuffed aubergines are served with a homemade tomato sauce that brings out the Mediterranean flavours of the dish. For a special touch, you can add grated cheese before baking for an even tastier topping.
Dish Variants:
For a lighter version, the aubergines can be roasted instead of fried, reducing the amount of oil.
If you prefer a more Mediterranean touch, you can add pine nuts or raisins to the filling, which will give it a sweet and crunchy contrast.
You can also substitute the minced meat for a vegetarian version, using quinoa or textured soy protein as an alternative.
This recipe has been prepared by the chefs of the reputable Balearic School of Hospitality and Catering of the Balearic Islands.
Preparation
- Rinse the aubergines and cut them in half lengthwise. Make cuts in the fleshy part of the aubergine, forming a criss-cross pattern without cutting the skin.
- Fry the aubergines in a tablespoon of olive oil until golden brown and tender. Leave to cool slightly.
- Season the minced meat with salt and pepper. In a bowl, mix it with the breadcrumbs previously soaked in water or milk, working the mixture to form an evenly consistent dough.
- Finely chop the onion, garlic, fresh oregano and parsley.
- Scoop out the pulp from the aubergines with a spoon, chop it and mix it with the meat and the rest of the chopped ingredients.
- Stuff the aubergines with the meat mixture, making sure the filling is well compact.
- Place the stuffed aubergines on a baking tray. Sprinkle them with breadcrumbs on top to get a crispy golden crust.
- Bake the aubergines at medium heat (180°C) for about 45 minutes, until well cooked.
- Serve the aubergines hot, together with a generous helping of tomato sauce.
