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Stuffed Eggplant
A classic stuffed eggplant, tender roasted shells filled with spiced minced beef and baked in a rich tomato sauce. One of those hearty eggplant recipes that turns a humble vegetable into a full, satisfying meal.
difficulty
Medium
time
50 Min
- The Pantry
Premium Ingredients
Everything for a classic stuffed eggplant, tender shells, a spiced beef filling, and Renzo Beef Stock Powder for deep, savory flavor.
Minced beef
400 gr
Renzo Beef Stock Powder
1 tbsp
Eggplants (medium)
4 pic
Garlic, crushed
3 cloves
Onion, chopped
1 pic
Red tomatoes, chopped
3 pic
Tomato paste
2 tbsp
Mixed Herbs
1 tsp
Olive Oil
4 tbsp
Black pepper
1 tsp
Salt
1 tsp
Water
1 cup
Cinnamon
½ tsp
- Method
Recipe Steps
01
- Halve the eggplants lengthwise and scoop out some flesh to make shells (keep the flesh). Brush with oil and roast at 200°C for 15 minutes until softened.
02
- Sauté the onion and garlic in oil until soft, then add the minced beef and cook until browned.
- Stir in the reserved eggplant flesh, chopped tomatoes, tomato concentrate, 1 tbsp Renzo Beef Stock Powder, mixed spices, and cinnamon; cook 5 minutes until rich and thick.
03
- Fill each eggplant shell generously with the beef mixture.
- Mix the passata, water, and 1 tsp Renzo Beef Stock Powder, pour around the eggplants in a baking dish, cover with foil, and bake at 180°C for 25 minutes until tender and bubbling.
04
- Garnish with fresh parsley and serve hot with rice or bread, a comforting stuffed eggplant that’s one of the most satisfying eggplant dishes on the table.
At a Glance
- Difficulty
- Medium
- Total Time
- 50 Min
- Servings
- 4
Why Trust Renzo?
- Tested by professional chefs
- Made with premium ingredients in mind
- Trusted by home cooks worldwide
Take Your Cooking Further
Renzo spices pair beautifully with desserts, creams, and beyond.
