💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Halve the eggplants lengthwise and scrape out the flesh with a spoon, leaving a border.
KnifeCutting board
3
Arrange the halves in a baking dish, cut side up, and drizzle with some of the olive oil.
Baking pan
4
Bake 20 minutes, until the eggplant softens.
⚙ BakingOvenBaking pan
💡The first bake softens the eggplant: its flesh comes out easily with a spoon, and the skin stays a sturdy boat for filling.
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
5
Heat the rest of the olive oil in a pan over medium heat.
⚙ Pan-fryingStoveFrying pan
6
Add the onion and fry 5 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.
⚙ Adding to the hot fat and fryingStove
💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
7
Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.
⚙ Adding to the hot fat and fryingStove
💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.
8
Add the ground meat and fry, breaking up the lumps, until cooked through.
⚙ Adding to the hot fat and fryingStove
9
Add the tomatoes, paprika, cumin, salt and black pepper.
Stove
10
Roughly chop the scraped-out eggplant flesh, add it to the filling and stir.
KnifeCutting board
11
Fill the eggplant boats with the filling and sprinkle the cheese on top.
12
Bake another 15 minutes, until the cheese melts.
⚙ BakingOvenBaking pan
288calories
25 gprotein
7 gcarbs
16 gfat
● protein 36%● carbs 11%● fat 53%
Per serving (305 g), of 4 servings
To assemble ·
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⚖ About the ingredients
Onion: measured in pieces: one ≈ 117 g · 40 kcal per 100 g · More about Onion →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Eggplant: measured in pieces: one ≈ 300 g · 25 kcal per 100 g · More about Eggplant →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
By the steps, as the recipe is built now: another version or addition can change the list.
