Easy Stuffed Eggplant Recipe: Delicious Ground Meat & Tomato Sauce

Name: Easy Stuffed Eggplant Recipe: Delicious Ground Meat & Tomato Sauce
Prep time: 30 min
Cook time: 65 min
Total time: 95 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 3 medium Eggplants (sliced lengthwise); 1 kg Ground meat; 2 medium Onions (chopped and fried); 2 medium Carrots (grated); 1/2 bunch Cilantro (chopped); 2 tbsp Oil (for stuffing mixture); to taste Salt (for stuffing mixture); to taste Black pepper (for stuffing mixture); 1 tsp Cumin (for stuffing mixture); 1 tsp Garlic powder (for stuffing mixture); 3 tbsp Oil (for sauce); 200 grams Tomato paste; 5 cloves Garlic (crushed); to taste Salt (for sauce); to taste Black pepper (for sauce); 1/2 tbsp Sugar; 1/2 tsp Cumin (for sauce); 1/2 tbsp Chicken soup powder; 2 cups Water

Discover how to make a flavorful stuffed eggplant dish with ground meat and a rich tomato sauce. This recipe features sliced eggplants baked until tender, filled with a seasoned mixture of ground beef, sautéed onions, grated carrots, and fresh cilantro. It's then simmered in a savory tomato sauce with garlic and spices, creating a comforting and delicious meal perfect for any occasion. Follow these simple steps for a homemade culinary delight.

#Stuffed Eggplant

#Meat Recipe

#Tomato Sauce

#Dinner Idea

#Comfort Food

#Mediterranean

#Easy Recipe

#Ground Beef

Delicious Stuffed Eggplant Rolls

Recipe Information

30m

Prep Time

1h 5m

Cook Time

1h 35m

Total Time

Servings

Medium

Mediterranean

Hebrew

Nutrition (per serving)

450

Calories

35g

Protein

25g

Carbs

25g

Fat

Stuffed Eggplants Simmering in Rich Tomato Sauce

Ingredients

Servings: 6

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Hand-rolled Stuffed Eggplant

Instructions

0/5 completed

1
Slice the eggplants into long, medium-thick slices. Arrange on a baking sheet lined with parchment paper, brush lightly with oil, and bake in a preheated oven at 180 degrees Celsius until softened, about 15 minutes.
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15m
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Slice the eggplants into long, medium-thick slices. Arrange on a baking sheet lined with parchment paper, brush lightly with oil, and bake in a preheated oven at 180 degrees Celsius until softened, about 15 minutes.
15m
Ensure eggplants are tender but not mushy, as they will cook further in the sauce.
2
In a large bowl, combine the ground meat, chopped and fried onions, grated carrots, chopped cilantro, 2 tablespoons of oil, salt, black pepper, 1 teaspoon of cumin, and 1 teaspoon of garlic powder. Mix well until all ingredients are evenly distributed and combined.
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10m
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In a large bowl, combine the ground meat, chopped and fried onions, grated carrots, chopped cilantro, 2 tablespoons of oil, salt, black pepper, 1 teaspoon of cumin, and 1 teaspoon of garlic powder. Mix well until all ingredients are evenly distributed and combined.
10m
For best flavor, you can slightly brown the ground meat before mixing with other stuffing ingredients.

3
Take a baked eggplant slice, place a spoonful of the meat stuffing at one end, and carefully roll it up tightly. Repeat this process with all remaining eggplant slices and stuffing mixture.
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15m
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Take a baked eggplant slice, place a spoonful of the meat stuffing at one end, and carefully roll it up tightly. Repeat this process with all remaining eggplant slices and stuffing mixture.
15m
Don't overfill the eggplant slices to ensure they roll up neatly and stay together during cooking.
4
In a wide pot or deep pan, heat 3 tablespoons of oil. Add the crushed garlic and sauté for about a minute until fragrant. Stir in the tomato paste, salt, black pepper, 1/2 tablespoon of sugar, 1/2 teaspoon of cumin, and 1/2 tablespoon of chicken soup powder. Gradually add 2 cups of water, stirring continuously until the sauce is smooth and simmering.
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10m
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In a wide pot or deep pan, heat 3 tablespoons of oil. Add the crushed garlic and sauté for about a minute until fragrant. Stir in the tomato paste, salt, black pepper, 1/2 tablespoon of sugar, 1/2 teaspoon of cumin, and 1/2 tablespoon of chicken soup powder. Gradually add 2 cups of water, stirring continuously until the sauce is smooth and simmering.
10m
Taste the sauce and adjust seasonings as needed before adding the stuffed eggplants to achieve your preferred flavor.
5
Carefully arrange the stuffed eggplant rolls in a single layer in the simmering tomato sauce. Ensure they are partially submerged. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the meat is cooked through and flavors have thoroughly melded.
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40m
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Carefully arrange the stuffed eggplant rolls in a single layer in the simmering tomato sauce. Ensure they are partially submerged. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the meat is cooked through and flavors have thoroughly melded.
40m
Serve hot with rice or crusty bread to soak up the delicious sauce.