Baked Stuffed Eggplants With Minced Meat

Recipe by Palis Favorites


  • 1
    kg small eggplant
  • 400
    g coarsely ground beef
  • 1
    medium onion, finely chopped
  • 2
    large tomatoes, peeled and sliced
  • 2
    tablespoons tomato paste, dissolved in 3 cups water
  • 14
    cup raw pine nuts
  • 12
    teaspoon cinnamon
  • 14
    teaspoon pepper
  • 14
    teaspoon ground nutmeg
  • 1 12
    teaspoons salt
  • 34
    cup vegetable oil, for frying eggplants
  • 2
    tablespoons vegetable oil, for frying onion, pine nuts and meat


  • In a deep skillet, heat the vegetable oil and fry the eggplants on high heat until tender and brown. Remove from oil and place on a kitchen absorbent paper.
  • In another skillet fry the chopped onion until golden and tender, add the pine nuts, toss for a few seconds then add the ground meat with the cinnamon, nutmeg, salt and pepper and stir until meat is brown. Set aside.
  • In a baking tray, place the fried eggplants and make a slit, lengthwise, in the middle of each one. Fill each eggplant with enough ground meat.
  • Layer the tomato slices over them and pour the dissolved tomato paste. Make sure the eggplants are covered with water. Sprinkle with salt.
  • Bake in the oven on medium heat for around 30 minute Do not allow all liquid to evaporate.
  • Serve with vermicelli rice on the side.