Main dishes

Baked eggplant stuffed with pork and mozzarella

Eggplant halves filled with ground pork, tomatoes, onion, garlic, and oregano, then baked with mozzarella until tender. Serves 4.

Mediterranean cuisine · Translated from Slovak ·

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Recipe at a glance

Prep time
20 min
Cook time
45 min
Total time
1 hr 5 min
Temperature
200 °C (400 °F)
Servings
4 servings
Difficulty
Easy
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Stuffed eggplant is made by scooping the flesh out of eggplant halves and combining it with ground meat, onion, and tomatoes to make the filling. The filled halves are baked with mozzarella on top until the eggplant is tender.

Ingredients

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Instructions

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  1. Prebake the eggplant

    20 min

    Preheat the oven to 200 °C (400 °F). Cut the eggplants in half lengthwise and score the flesh in a crosshatch pattern. Brush with 1 tbsp of the oil, season with salt, and bake cut side up for 20 minutes, until the flesh softens.

  2. Prepare the filling

    15 min

    Scoop out the softened flesh with a spoon, leaving a border about 1 cm thick, and chop the flesh. Sauté the onion in the remaining oil, then add the meat and cook until it changes color, breaking it up with a wooden spoon. Add the garlic, eggplant flesh, tomatoes, oregano, salt, and pepper, and simmer for 8 minutes.

  3. Fill and bake

    25 min

    Fill the eggplant halves with the filling, top with slices of mozzarella, and bake for another 20–25 minutes at 200 °C (400 °F), until the cheese is melted and golden.

  4. Serve

    Serve warm with bread or a vegetable salad.

Tip: Choose firm, heavy eggplants with shiny, taut skin; soft, wrinkled eggplants are no longer fresh.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy
514 kcal
Protein
26 g
Carbohydrates
17 g
of which sugars
8.6 g
Fat
39 g
of which saturates
14 g
Fiber
6.5 g
Salt
2.0 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Baklažán plnený mletým mäsom a syrom z rúry

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