Macedonian Stuffed Eggplant with Ground Beef
Tender eggplant halves filled with a savory mixture of ground beef, onions, and spices, baked until golden and delicious.
🧂 Ingredients
- 2 medium Medium eggplants(about 1 lb each)
- 200 g Ground beef
- 40 g Butter
- 1 tablespoon All-purpose flour
- 30 ml Milk
- 50 g Shredded cheese (e.g., Kashkaval or Mozzarella)
- 1 teaspoon Salt(or to taste)
- 0.5 teaspoon Black pepper(or to taste)
- 2 tablespoons Breadcrumbs(for topping)
- 2 tablespoons Parmesan cheese(grated, for topping)
- 2 tablespoons Fresh parsley(chopped, for topping)
👨🍳 Instructions
- 1
Wash eggplants, cut in half lengthwise, and hollow them out with a spoon, leaving about a 1/2-inch border. Chop the scooped-out eggplant flesh into small cubes.
💡 Tip: Save the scooped-out flesh for other dishes if not using it all in the filling. - 2
Cook the eggplant halves in boiling salted water until slightly softened, about 10-15 minutes. Drain and set aside.
💡 Tip: Do not overcook; they should still hold their shape. - 3
In a skillet, melt butter over medium heat. Add the ground beef and chopped eggplant flesh. Cook until the beef is browned and the eggplant is tender, about 8-10 minutes.
💡 Tip: Drain excess fat from the skillet. - 4
Stir in the flour and cook for 1 minute. Gradually whisk in the milk until a smooth sauce forms. Bring to a simmer and cook for 2-3 minutes until thickened.
💡 Tip: Ensure no lumps of flour remain. - 5
Stir in the shredded cheese, salt, and pepper. Mix well until the cheese is melted.
💡 Tip: Taste and adjust seasoning as needed. - 6
Preheat oven to 190°C (375°F). Spoon the meat and sauce mixture into the hollowed-out eggplant halves.
- 7
In a small bowl, combine breadcrumbs, grated Parmesan cheese, and chopped parsley. Sprinkle this mixture over the stuffed eggplants.
💡 Tip: This topping adds a nice crunch and flavor. - 8
Bake for 30-40 minutes, or until the eggplants are tender and the topping is golden brown.
💡 Tip: Eggplants should be easily pierced with a fork.
💡 Pro Tips
- ✓For a richer filling, you can add sautéed onions or diced tomatoes.
- ✓If you don't have Kashkaval cheese, other melting cheeses like mozzarella or a blend of cheddar and Gruyere can be used.
- ✓Serve hot as a main course or a hearty side dish.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Make a vegetarian version by omitting the meat and increasing the amount of eggplant flesh, or by adding cooked rice or lentils to the filling.
- Add a pinch of nutmeg or a dash of cinnamon to the meat filling for a different flavor profile.