Stuffed Eggplant Recipe (Mediterranean)

Greek-style Stuffed Eggplant with minced (ground) meat and tomatoes. Perfect lazy oven baked dinner (stuffing can be prepared in advance), infused by Greek herbs. Gluten-free, kid-friendly too.

Stuffed Eggplant Recipe with minced meat and Greek flavors. Stuffed Eggplant recipes

Lovely easy dinner recipe for eggplant boats, stuffed with minced meat, herbs and vegetables. This recipe stands very close to the Turkish Imambayildi which is a baked eggplant with tomatoes. Also, it’s pretty similar to the Greek ”melitzanes papoutsakia”, meaning stuffed eggplant boats. he dish typically involves hollowing out eggplants and filling them with a mixture of ingredients such as ground meat, onions, tomatoes, and herbs, often topped with a béchamel sauce or cheese before baking. It’s a delicious and hearty dish that showcases the flavors of the Mediterranean. It’s commonly served as a main course in Greek cuisine and enjoyed by both locals and visitors alike. Personally, I like to top mine with Feta Cheese when served, not before baking.

Ingredients & Substitutions

  • Eggplants – halved and scooped, they are the base for this quick and light dinner. The eggplant flesh is combined with the minced meat and other ingredients to make the stuffing. Nothing goes to waste here.
  • Minced meat – I’ve used either beef minced meat or a mix of beef and pork minced meat, whatever is available at the store.
  • Olive oil – olive oil is used for brushing eggplants before baking. It is also needed for sautéing onions and meat.
  • Dill, fresh/dried – used with olive oil and garlic powder to brush in the halved eggplants.
  • Garlic (powder & fresh garlic cloves) – garlic powder is used for coating eggplant boats. Fresh garlic is used in stuffing.
  • Onion – onion is required for the stuffing. All types of onion go well here (yellow, red or spring onions).
  • Tomatoes – it’s always better to use fresh tomatoes when in season. Otherwise, substitute with canned, chopped tomatoes.
  • Parsley, fresh – fresh parsley adds some extra lovely notes to the stuffing.
  • Oregano, fresh/dried – created a complete feeling in combination with parsley.
  • Salt – salt is both used in eggplant coating and stuffing.

How to cook Stuffed Eggplant

1st: Scoop out the eggplant boats and brush with oil-herb mix. Bake until almost cooked.

2nd: In the meantime, prepare the stuffing on the stove. Then, fill in boats and bake for additional 10 minutes. Serve hot.


Greek -style Stuffed Eggplant Recipe with ground beef, tomatoes and garlic.
Greek -style Stuffed Eggplant Recipe with ground beef, tomatoes and garlic.

Stuffed Eggplant Recipe

The European Dish
Greek-style, mouth-watering stuffed eggplant with minced meat and Greek flavors. Meal-prep ideas and waste-free tips included.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine European, Greek
Servings 6 people


Eggplant Boats

  • 4 medium eggplants cut in half lengthwise, hollowed out
  • 3 tbsp olive oil extra virgin
  • 1 tsp garlic powder
  • 2 tbsp dill (fresh or dried) finely chopped
  • Pinch of salt to taste


  • Hallowed eggplant flesh cut in cubes optional*
  • 1 pound 18 oz/500g minced meat (ground beef or mix of beef & pork)
  • 1 large onion head chopped
  • 2 medium tomatoes or ½ small can chopped tomatoes
  • 2 cloves garlic crushed
  • 2 tbsp olive oil
  • 2 tbsp parsley finely chopped
  • 1 tsp fresh/dry oregano
  • 1 tsp salt or more to taste


Eggplant Boats

  • Wash eggplant under cold water, cut out bottoms and cut lengthwise. Then hallow out to approx.. ¼ inch flesh rim (the thinner, the better). Set aside eggplant flesh for stuffing or alternatively cut in cubes and freeze for future use.
  • In a small bowl combine vegetable oil, garlic powder, dill and salt and mix well. Then brush eggplant boats with the mix using cooking brush (the eggplant tends to absorb oil quickly, so you need to be quick if using your fingers to coat).
  • Place eggplant boats on non-stick surface dish or pan and bake in preheated oven until almost cooked. Check regularly with fork. In the meantime move to prepare stuffing.


  • In large stove pan / saucepot place olive oil and minced meat. Sauté until meat changes color while stirring frequently to prevent stacks (approx.5 min).
  • Then add chopped eggplant flesh, onion, tomatoes, garlic, salt, parsley and oregano. Bring to a boil. Then reduce heat and let simmer until almost cooked (approx. 15 min). Add a little bit of water if needed to prevent burning.
  • Once stuffing is cooked, fill in each eggplant with it (heaping). If stuffing seems ‘’water-y’ – that’s even better – that way meal will not get dry when cooked in the oven.
  • Place eggplant onto baking dish and bake until top stuffing gets crispy (approx. 10 min) on 180C/360F in your oven.
  • Serve immediately or while still warm.
  • OPTIONAL: Sprinkle with shredded Parmesan cheese while still hot.


For WASTE-FREE tips, VARIATIONS and more head over recipe.
Keyword baked, Eggplant, ground meat, minced meat
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