Irresistible Greek Stuffed Eggplant Recipe for Cozy Dinners

Mediterranean kitchens buzz with the aroma of this delectable Greek stuffed eggplant recipe that promises to transport your taste buds.

Tender eggplant shells cradle a rich, savory filling bursting with classic Mediterranean flavors.

Fragrant herbs and spices dance through each perfectly seasoned bite.

Succulent ground meat mingles with tomatoes, creating a hearty and satisfying meal that feels like a warm embrace from the Greek countryside.

Every forkful tells a story of traditional cooking passed down through generations.

This simple yet elegant dish brings the essence of Greek cuisine directly to your dinner table.

Let’s find out this mouthwatering recipe and let your culinary adventure begin.

What to Grab for Greek Style Stuffed Eggplants

• Eggplant: Tender vegetable that creates a delectable base for the dish, select firm and glossy eggplants without blemishes.
• Ground Beef, Ground Lamb: Rich meats that provide deep flavor, choose fresh meat with good marbling for maximum juiciness.

• Onion, Garlic: Foundational flavor builders that add depth and complexity to the meat mixture.
• Fresh Tomatoes, Canned Tomatoes: Create a vibrant sauce with bright, tangy undertones, select ripe and deeply colored tomatoes.
• Parsley, Mint: Fresh herbs that bring a burst of green brightness and aromatic freshness to the dish.

• Olive Oil: Essential for sautéing and adding rich Mediterranean character.
• Parmesan, Pecorino, Kefalotyri Cheese: Sharp, salty cheeses that provide creamy texture and intense flavor.
• Cinnamon: Warm spice that adds unexpected depth and complexity to the meat.
• Sugar: Balances tomato acidity and rounds out flavor profile.
• Salt, Pepper, Oregano: Classic seasonings that elevate and harmonize all ingredients.

• Milk: Creates smooth, creamy base for the sauce.
• Butter, Flour: Traditional thickening agents that provide luxurious texture.
• Egg Yolks: Add richness and help stabilize the sauce.
• Nutmeg: Subtle spice that complements the creamy sauce.

Prep Tools to Roast and Fill Eggplants Neatly

• Large baking sheet: Essential for roasting eggplant and creating the final dish.
• Parchment paper: Prevents sticking and makes cleanup easier.
• Colander: Used for draining and preparing eggplant.
• Skillet: Perfect for cooking meat and vegetable mixture.
• Sharp knife: Needed for chopping onions, garlic, and scoring eggplant.
• Pot: Ideal for making smooth béchamel sauce.
• Whisk: Crucial for creating lump-free béchamel sauce.
• Paper towels: Helps dry eggplant after salting.
• Cutting board: For chopping ingredients safely.
• Measuring tools: Ensures accurate ingredient quantities.

Easy Steps to Make Greek Stuffed Eggplant

• Kitchen Preparation Gathering all necessary tools and preheating the oven creates a smooth cooking experience.
• Eggplant Selection Choosing fresh, firm eggplants with smooth, shiny skin ensures the best possible flavor and texture.
• Eggplant Transformation Slice eggplants lengthwise and create decorative patterns on the flesh to enhance cooking and seasoning absorption.
• Flavor Infusion Coat eggplant surfaces with olive oil and sprinkle herbs for delicious Mediterranean-inspired taste.
• Meat Mixture Magic Sauté onions and garlic, then add ground meat creating a rich, aromatic filling that will make taste buds dance.
• Sauce Creation Blend tomatoes, spices, and cheese into a harmonious mixture that elevates the entire dish's complexity.
• Creamy Topping Craft a silky béchamel sauce using butter, flour, milk, and a hint of nutmeg for luxurious richness.
• Final Assembly Layer meat sauce into roasted eggplant halves, crown with creamy béchamel, and bake until golden and bubbling.

Mediterranean Tips for More Flavorful Stuffing

• Remove moisture by salting and letting the eggplant sit, which reduces bitterness and helps achieve a perfectly tender texture when roasting.
• Swap ground beef with ground lamb, turkey, or plant-based alternatives like lentils or Beyond Meat for diverse protein options that suit different dietary preferences.
• Experiment with different cheese varieties like feta, ricotta, or pecorino to add unique flavor profiles and create your personal Greek-inspired twist.
• Replace meat with a hearty mixture of sautéed mushrooms, spinach, and quinoa for a nutritious and equally delicious vegetarian version of this classic dish.
• Enhance the flavor profile by adding a pinch of smoked paprika, red pepper flakes, or fresh herbs like mint and parsley to elevate the traditional Greek recipe.

Gorgeous Serving Plating for Guests or Family

• Mediterranean Party Platter: Create a stunning spread by surrounding the stuffed eggplant with crispy pita bread, tangy tzatziki, and a fresh Greek salad. This vibrant arrangement transforms the dish into a festive centerpiece.
• Herb Garden Garnish: Sprinkle freshly chopped parsley, mint, or dill on top of the eggplant just before serving. These bright green herbs add color, aroma, and a burst of fresh flavor that elevates the entire dish.
• Wine Pairing Perfection: Complement the rich, meaty eggplant with a glass of medium-bodied red wine like a Greek Agiorgitiko or a crisp Assyrtiko. The wine's acidity cuts through the creamy béchamel and enhances the overall Mediterranean experience.
• Leftover Magic: Store any remaining stuffed eggplant in an airtight container for up to three days. Reheat gently in the oven to maintain the crispy top and restore the delicious, comforting flavors of this classic Greek dish.

Keeping Leftovers Warm Without Turning Mushy

• Smart Batch Cooking: Prepare multiple eggplant halves simultaneously and store extras in airtight containers for quick weeknight meals. Refrigerated portions stay delicious for 3-4 days.
• Freezer-Friendly Strategy: Wrap individual stuffed eggplant portions tightly in freezer-safe wrap or containers. They'll maintain excellent quality for up to 2 months when sealed properly.
• Lunch Prep Heroes: Cut cooled stuffed eggplants into smaller sections for convenient meal prep containers. Perfect for office lunches or quick grab-and-go options during busy workdays.
• Reheating Magic: Warm refrigerated stuffed eggplants in the oven at 350°F for 15-20 minutes to restore crispy edges and maintain delicious flavor. Avoid microwave to keep texture intact and prevent soggy results.

Quick Recipe Overview

Prep Time: 1 hour

Cook Time: 1 hour

Total Time: 2 hours

Calories: 462 kcal

Servings: 5

Delectable Greek Stuffed Eggplant Recipe

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4.9 from 19 reviews

• Total Time: 2 hours
• Yield: 5 1x

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Description

Mediterranean chefs celebrate this rustic Greek stuffed eggplant as a hearty Mediterranean classic. Roasted eggplant shells brim with savory lamb, herbs, and feta, offering you a perfect taste of Greece’s culinary heritage.

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Ingredients

Scale 1x2x3x

• 4 medium eggplants
• 1 lb (500g) ground beef and/or lamb
• 1 can (400g) chopped tomatoes
• 3 medium fresh tomatoes, chopped
• 3 tbsps olive oil
• 1 onion, minced
• 2 cloves garlic, minced
• ⅔ cup (55g) parmesan, pecorino, or kefalotyri cheese, grated
• 2 tbsps parsley and/or mint
• 1 ⅛ cups (300ml) lukewarm milk
• ⅛ cup (30g) butter
• 2 egg yolks, beaten
• ⅛ cup (30g) all-purpose flour
• 1 stick cinnamon or ½ tsp ground cinnamon (optional)
• Pinch of nutmeg (optional)
• Pinch of sugar
• Salt to taste
• Pepper to taste

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Instructions

1. Preparation: Salt eggplant halves and let rest in a colander for 30-60 minutes to extract excess moisture. Rinse and thoroughly pat dry, then score flesh in a delicate criss-cross pattern without piercing the skin.
2. Initial Roasting: Brush eggplant surfaces with olive oil, seasoning with salt, black pepper, and dried oregano. Roast in a preheated oven at 392°F (200°C) for 30-40 minutes until golden and tender.
3. Meat Sauce Development: Sauté onions and garlic in olive oil until fragrant. Introduce ground meat, cooking completely and breaking into fine pieces. Add fresh and canned tomatoes, incorporating a pinch of sugar and ground cinnamon. Simmer for 20 minutes, then fold in crumbled cheese and fresh herbs.
4. Béchamel Creation: Melt butter in a saucepan, whisking in flour, salt, and black pepper until smooth. Gradually incorporate milk, continuously stirring to prevent lumps. Remove from heat once thickened, then stir in grated nutmeg, additional cheese, and tempered egg yolks to create a rich, velvety sauce.
5. Final Assembly and Baking: Fill roasted eggplant halves generously with meat sauce, then lavishly coat with béchamel. Return to the oven at 356°F (180°C) for 20 minutes until the top becomes golden and slightly crispy.

Notes

• Salt Sweating Technique: Remove excess moisture from eggplant by salting and resting to prevent sogginess and improve texture.
• Knife Scoring Trick: Create shallow criss-cross patterns on eggplant flesh to enhance flavor absorption and ensure even cooking.
• Meat Cooking Precision: Cook ground meat thoroughly until no pink remains to guarantee food safety and optimal flavor development.
• Sauce Smoothing Strategy: Whisk béchamel continuously and add milk gradually to prevent lumps and achieve a silky, creamy consistency.

• Prep Time: 1 hour
• Cook Time: 1 hour
• Category: Dinner, Lunch
• Method: Baking
• Cuisine: Greek

Nutrition

• Serving Size: 5
• Calories: 462
• Sugar: 6g
• Sodium: 500mg
• Fat: 27g
• Saturated Fat: 12g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 8g
• Protein: 22g
• Cholesterol: 104mg