Baked Eggplants with Kefta

Ingredients

• 2 pieces Eggplants (Medium, cut in half lengthwise)
• 4 tbsp Olive oil (For cooking the eggplants and the filling)
• 1 piece Onion (Medium, finely chopped)
• 2 pieces Garlic cloves (Crushed or minced)
• 300 g Ground meat (beef or lamb) (Choose lean or medium‑fat meat)
• 30 g Red bell pepper (About 1/4 of a small pepper, diced)
• 30 g Green bell pepper (About 1/4 of a small pepper, diced)
• 1 piece Tomato (Grated or finely chopped)
• 1 tsp Dried oregano
• 1 tsp Paprika
• to taste Salt
• to taste Black pepper
• 200 ml Tomato sauce (In jar or can, good quality)
• 150 g Grated mozzarella (Can be replaced with shredded cheese such as emmental or cheddar)

Instructions

1. Prepare the eggplants

   Wash the eggplants, cut them in half lengthwise and make shallow cuts (about 1 cm deep) in the flesh.

   Time: PT5M

2. Sear the eggplants

   Heat 2 tbsp olive oil in a skillet over medium heat, place the eggplant halves flesh side down, cover and cook 8‑10 minutes, turning halfway through until they are golden and tender.

   Time: PT10M

   Temperature: medium heat

3. Prepare the vegetables for the filling

   Finely chop the onion, crush the garlic cloves, dice the red and green bell peppers, and grate the tomato.

   Time: PT5M

4. Cook the kefta filling

   In a second skillet, heat 2 tbsp olive oil, sauté the onion and garlic for 3 minutes, add the ground meat, crumble and cook for 5 minutes. Season with salt and pepper, stir in the diced peppers, grated tomato, oregano and paprika, then cook another 2 minutes, mixing well.

   Time: PT10M

   Temperature: medium heat

5. Prepare the sauce base in the dish

   Drizzle a little olive oil at the bottom of the oven‑proof dish, add the tomato sauce, season with salt, pepper and a pinch of oregano, then stir quickly.

   Time: PT3M

6. Assemble the gratin

   Arrange the eggplant halves in the dish, gently press the flesh with a fork, place the kefta filling on each half and sprinkle evenly with grated mozzarella.

   Time: PT5M

7. Bake

   Preheat the oven to 200°C (static heat), place the dish on the lower rack and bake for 25 minutes until the cheese is nicely golden and bubbling.

   Time: PT25M

   Temperature: 200°C

8. Rest and serve

   Remove the dish from the oven, let rest for 5 minutes before serving with rice or fresh bread.

   Time: PT5M

Nutrition Facts

Calories

400

Protein

20 g

Carbohydrates

15 g

Fat

20 g

Fiber

5 g

Ingredient Substitutions

• Instead of Eggplants: Zucchini, Potatoes
• Instead of Olive oil: Sunflower oil, Canola oil
• Instead of Onion: Shallot, Leek
• Instead of Garlic cloves: Garlic powder (1/2 tsp)
• Instead of Ground meat (beef or lamb): Ground turkey, Ground chicken
• Instead of Red bell pepper: Sweet paprika, Mild chili
• Instead of Green bell pepper: Zucchini, Chopped spinach
• Instead of Tomato: Canned crushed tomatoes (100 g)
• Instead of Dried oregano: Dried thyme
• Instead of Paprika: Mild chili, Smoked paprika
• Instead of Tomato sauce: Passata, Canned crushed tomatoes
• Instead of Grated mozzarella: Shredded cheese such as emmental, Cheddar

Equipment Needed

• Cutting board
• Chef's knife
• Skillet (15‑20 cm)
• Spatula or wooden spoon
• Cheese grater
• Mixing bowl
• Oven‑proof dish (or individual ramekins)
• Oven

Critical Steps — Do Not Skip

• Sear the eggplants until tender
• Cook the ground meat until fully done
• Assemble properly so the filling stays inside
• Bake until the cheese is golden

Chef Tips from the Video

• Use firm eggplants to prevent them from falling apart.
• Add a pinch of sugar to the tomato sauce to balance acidity.
• For extra flavor, drizzle the dish with a splash of extra‑virgin olive oil just before serving.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Can be frozen uncooked, wrapped separately, up to 2 months. Thaw in the refrigerator before cooking.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the filling the day before and keep it refrigerated.
• Cook the eggplants in advance, let cool and refrigerate before assembling.
• Assemble the gratin, cover with foil and keep refrigerated up to 24 h before baking.