Stuffed eggplant with minced meat and tomatoes from the oven

Stuffed eggplant with minced meat and tomatoes from the oven

Stuffed eggplant with tomatoes and mozzarella in the oven

Stuffed eggplant with minced meat and tomatoes from the oven

Baked eggplant with meat and tomatoes

The eggplants with minced meat and tomato filling taste delicious. The delicious cheese crust makes the baked eggplants a delight.

Please rate this recipe

5 from 3 votes
Prep Time 30 mins
Cook Time 50 mins
Total Time 1 hr 20 mins
Course Meat dishes, Vegetable dishes, Oven dishes
Cuisine Mediterranean recipes
Servings 8 people
Calories 254 kcal


  • 4-6 eggplants
  • Salt to taste
  • 2 tablespoons oil
  • 1 onion
  • 250 g minced meat
  • pepper to taste
  • 2 to matoes
  • 150 g cheese grated


  • Cut the eggplants in half lengthwise.
  • Cook in boiling salted water for 5 minutes.
  • Drain in a colander and let cool.
  • Carefully scoop out the eggplant flesh with a tablespoon.
  • Heat one tablespoon of oil in a frying pan.
  • Fry the chopped onion for 5 minutes.
  • Add the minced meat and fry for another 7-10 minutes.
  • Season with salt and pepper.
  • Immerse the tomatoes in boiling water for 15 seconds and then carefully peel off the skin.
  • Cut the flesh into pieces that are not too coarse.
  • Stuff the eggplants with minced meat and tomato pieces.
  • Grease a baking dish with oil and place the eggplant inside.
  • Bake stuffed eggplants at 180 ° C for about 30 minutes.
  • 10 minutes before the end of cooking sprinkle the eggplants with grated cheese and finish baking.


  • Pot
  • Cutlery
  • Knife
  • cutting board
  • Slotted spoon
  • Pan
  • Baking pan


Calories: 254kcalCarbohydrates: 16gProtein: 13gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 42mgSodium: 144mgPotassium: 720mgFiber: 7gSugar: 10gVitamin A: 497IUVitamin C: 10mgCalcium: 168mgIron: 1mg

* The nutritional values in this recipe are approximate and may differ slightly from the actual value.

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