Patëllxhan të Mbushur
Albanian Stuffed Eggplant
A flavorful Albanian dish featuring eggplants halved and stuffed with a savory mixture of ground meat, onions, peppers, tomatoes, and herbs, then baked to perfection. This dish showcases the rich agricultural produce and hearty cooking traditions of Albania.
🧂 Ingredients
- 2 large Medium eggplants
- 400 g Ground beef or lamb
- 1 medium Onion(finely chopped)
- 1 Red bell pepper(finely chopped)
- 2 medium Tomatoes(chopped)
- 3 cloves Garlic(minced)
- 1 tbsp Tomato paste
- 2 tbsp Fresh parsley(chopped)
- 1 tsp Dried oregano
- 1 tsp Paprika
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(or to taste)
- 3 tbsp Olive oil
- 0.5 cup Water
- 125 g Mozzarella cheese(shredded (optional, for topping))
- 3 tbsp Breadcrumbs(for topping (optional))
👨🍳 Instructions
- 1
Preheat oven to 400°F (200°C).
💡 Tip: Ensure oven is fully preheated before placing the dish inside. - 2
Cut eggplants in half lengthwise. Scoop out the flesh, leaving about a 1/2-inch border. Chop the scooped-out eggplant flesh and set aside.
💡 Tip: Be careful not to cut through the skin. A spoon works well for scooping. - 3
Heat 2 tbsp of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
- 4
Add the ground meat to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
💡 Tip: Ensure the meat is evenly browned for best flavor. - 5
Add the chopped eggplant flesh, bell pepper, tomatoes, minced garlic, tomato paste, parsley, oregano, paprika, salt, and pepper to the skillet. Stir well to combine.
💡 Tip: Cook until the vegetables are tender and the flavors have melded. - 6
Add 1/2 cup of water to the skillet. Bring to a simmer, then reduce heat, cover, and cook for 10 minutes, allowing the flavors to meld.
💡 Tip: This step helps to soften the eggplant and create a cohesive filling. - 7
Brush the hollowed-out eggplant halves with the remaining 1 tbsp of olive oil. Place them cut-side up in a baking dish.
💡 Tip: This helps to prevent the eggplant from drying out during baking. - 8
Generously stuff each eggplant half with the meat and vegetable mixture.
💡 Tip: Pack the filling in, but don't overstuff to the point where it spills out. - 9
If using, sprinkle shredded mozzarella cheese and breadcrumbs over the top of the stuffed eggplants.
- 10
Pour the remaining 1/2 cup of water into the bottom of the baking dish. Cover the dish tightly with aluminum foil.
💡 Tip: The water creates steam, helping the eggplants cook through and become tender. - 11
Bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the eggplants are tender and the topping is golden brown.
💡 Tip: Check for tenderness by piercing the eggplant with a fork. - 12
Let cool slightly before serving. Serve hot.
💡 Tip: This dish pairs well with rice, crusty bread, or a fresh salad.
💡 Pro Tips
- ✓For a vegetarian version, omit the meat and increase the amount of vegetables and cheese.
- ✓Ensure the eggplants are fresh and firm for the best texture.
- ✓Adjust seasoning to your preference.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other vegetables like zucchini or mushrooms to the filling.
- Use a mix of ground beef and lamb for richer flavor.
- Top with a dollop of plain yogurt or sour cream before serving.