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🍽️ Crispy stuffed eggplant with savory minced meat filling and fresh tomato sauce

485 kcal · 50 min · 4 servings

Ingredients

• 1 large eggplant(s)
• 200 g minced meat, mixed
• 1 can tomatoes, chunky (approx. 400 g)
• 1 large onion(s)
• 2 garlic clove(s)
• 1 tbsp tomato paste
• olive oil
• salt and pepper
• 0.5 tsp paprika powder
• 0.5 tsp cumin powder
• 1 tbsp oil for frying
• 1 pinch(es) sugar
• basil (fresh or dried)
• 100 g mozzarella (grated)

Instructions

1. 1. Wash the eggplant thoroughly and pat it dry. Cut off the green stem at the top. Cut the eggplant in half lengthwise. Score the flesh of both halves in a diamond pattern, but do not cut all the way through the bottom. Rub the eggplant halves inside and out with olive oil. Lightly salt the cut surface. Preheat the air fryer to 180 °C. Place the eggplants with the cut side facing up into the fryer. Bake them for 25 to 30 minutes until crispy.
2. 2. Peel the onions and cut them into fine cubes. Peel the garlic cloves and chop them finely as well. Divide the onion and garlic mixture into two equal portions.
3. 3. Heat some cooking oil in a pan. Sauté the first portion of onions and garlic until they are translucent and soft. Add the minced meat. Season with paprika powder and cumin powder. Continue cooking until the meat is crumbly and fully cooked. Stir in the tomato paste. Add half a can of tomatoes. Season with salt and pepper. Simmer the mixture for a few minutes until it thickens slightly and is no longer too liquid. Remove the minced meat mixture from the pan and set it aside.
4. 4. Check if the eggplant halves are cooked in the air fryer. Remove them carefully. Use a fork to loosen the eggplant flesh from the skin, but be careful not to tear the skin. Gently mash the flesh inside the skin. Fill the eggplant halves with the prepared minced meat mixture. Mound the filling slightly on top. Sprinkle grated cheese over the filling. Preheat the air fryer to 180 °C again. Bake the stuffed eggplants for another 5 minutes until the cheese is melted and golden brown. Pay attention to the specific settings of your air fryer.
5. 5. Use the same pan you used for the minced meat. Reheat it and add a little oil if needed. Sauté the second portion of onions and garlic until translucent. Add the remaining tomatoes from the can. Rinse the tomato can with about one-third water and pour the water into the pan as well. Season the sauce with salt, pepper, and a pinch of sugar. Add fresh basil to taste. Simmer the sauce for a few minutes until it reaches the desired consistency.
6. 6. Place the stuffed eggplant on a plate. Serve with the warm tomato sauce. Pair the dish with parboiled rice cooked in vegetable broth.

Nutrition per serving

• kcal: 485
• Protein: 29 g · Fett/Fat: 26 g · Carbs: 25 g