Stuffed Eggplant (Aubergine)

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Stuffed Eggplant (Aubergine)


  • 2 medium eggplants
  • 3 tablespoons extra-virgin Olive Oil, divided
  • 1/2 pound ground beef
  • 1/2 pound ground veal or pork or sausage
  • 1 teaspoon sea salt or more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 medium onion, diced
  • 1 red pepper, diced
  • 8 oz mushrooms, chopped (your favorite)
  • 3 cloves Garlic, minced
  • 1/2 cup freshly chopped Parsley leaves
  • 1/2 cup freshly chopped Basil leaves, chopped
  • 2 large eggs
  • 1/4 cup almond flour
  • Side salad for serving


  1. Preheat oven to 350 degrees F. Cut the eggplants in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked.

  2. In a medium sauce pan filled half way with water. Bring water to a Boil and cook the scooped-out center for about 10 to 12 minutes. Until the flesh is soft.

  3. Next in a sauté pan heat 1 tablespoon olive oil over medium heat. Season the combined meat with salt and pepper. Add the seasoned meat to the pan and sauté until all of its liquid is evaporated and the meat will begin to brown slightly. using a wooden spoon break meat apart into small pieces. Drain to remove any excess fat in the pan.

  4. Let cool briefly and using the same wooden spoon make sure all of the pieces are small.

  5. In another medium sauté pan over medium heat add the remaining 2 tablespoons olive oil and sauté the onions, peppers and garlic together for about 5 minutes.

  6. In a bowl mix together the cooked eggplant, vegetables, cooked meat, herbs, egg and almond meal.

  7. Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 4 halves.

  8. Place on an oiled baking dish, and bake for 50 minutes in preheated oven. Let cool briefly, slice width-wise and serve with a side salad.

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