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Baked Eggplant with Meat and Cheese with bell pepper, cheese and eggplant — Austria recipeAustriaAustria
Vegetable and Mushroom Dishes

Baked Eggplant with Meat and Cheese

Eggplant stuffed with meat stuffing is a famous dish in Austrian cuisine, which has absorbed the best of Hungarian, German, Czech and Balkan national dishes.

⏱️
55
Minutes
👥
4
Servings
🔥
260
kcal
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IngredientsInstructionsCommentsRelated Recipes

Key Ingredients

bell pepperhard cheeseeggplantsgarliclamblettuce

What you'll need

Ingredients

How to make it

Instructions

  1. 1

    Cut the eggplants in half lengthwise, remove some of the flesh and rub the inside with salt. After 30 minutes, rinse with cold water.

  2. 2

    Put the meat through a meat grinder. Chop the eggplant flesh, onion, parsley and peeled tomatoes. Grind garlic. Boil the rice in plenty of salted water and drain. Grate the cheese.

    Baked Eggplant with Meat and Cheese — step 2
  3. 3

    In a frying pan, fry onion in oil, then eggplant flesh and minced meat. Add tomatoes, rice, garlic, herbs and heat under a lid for a few minutes. Dress with sour cream, season with pepper and salt. Fill the eggplant halves with the stuffing. Sprinkle grated cheese on top.

    Baked Eggplant with Meat and Cheese — step 3
  4. 4

    Put the eggplants in an oiled baking dish and bake in the oven for 20 minutes. Then pour tomato paste diluted in 100 g of water into the mold and bake for another 5 minutes.

  5. 5

    Before serving, decorate with fresh tomatoes, lettuce and parsley leaves.

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Frequently Asked Questions

Do you need to salt and squeeze eggplants before baking?

Young eggplants — no need. Larger ones are better sliced, salted and left for 20 minutes: bitterness and excess moisture will come out. Pat dry with paper towel before baking — otherwise the eggplants will steam in their own juice rather than roast.

Can you substitute the lamb in this recipe — with beef or chicken?

Yes. Beef mince gives a more neutral flavour, chicken mince a lighter one. Lamb is traditional in this recipe and gives it a characteristic Eastern aroma. If using beef, add a little more spice — cumin or coriander — to make up for the difference in flavour.

Why did my baked eggplant with meat turn out watery instead of roasted?

Most likely too much liquid from the tomatoes or meat juices. Add tomato paste in small amounts. The mince needs to be fried properly beforehand until browned — all moisture must be cooked off. And bake uncovered so moisture can escape freely.

What can I substitute for sour cream in the filling — can I use mayonnaise or yoghurt?

Yes. Greek yoghurt is the best substitute: less fatty but equally thick. Mayonnaise also works but makes the dish heavier. Sour cream or yoghurt with garlic on top of the baked eggplants acts as both a sauce and a finishing touch at the same time.

How do you know when baked eggplants are done — how long to bake?

Go by appearance: the cheese should be melted and golden, and the edges of the eggplant soft. Usually 25–35 minutes at 180–200°C. Check with a fork — the eggplant should pierce easily with no resistance.