Eggplants with Oriental Minced Meat Filling, Baked in Oven

5 from 6 votes
Total Time 1 hr 35 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 251 kcal


for the filling:

  • 1 Pc. Onion
  • 2 Pc. Garlic cloves
  • 0,5 bunch Parsley
  • 0,5 bunch Chives or dill
  • 500 g Minced meat
  • 1 tbsp Tomato paste
  • 2 tbsp Pine nuts
  • 2 tbsp Raisins
  • 2 tsp Sweet paprika powder
  • 2 tsp Hot paprika powder
  • 1 tsp Ground cumin, cumin
  • 1 Msp Cinnamon
  • Salt pepper

for the brew:

  • 4 tbsp Lemon juice
  • 100 ml Water
  • 1 tsp Vegetable broth powder
  • 3 tbsp Olive oil
  • 1 tsp Sugar or honey

for gratinating:

  • 100 g Grated cheese


  • Cut the washed aubergines in half lengthways and cut out the pulp. There should be an approx. 1 cm thin edge left. Dice the pulp and mix with the mince.
  • Peel and finely chop the onion and garlic. Also chop the herbs and knead everything together with the spices and tomato paste into the minced meat. Knead in the pine nuts and raisins as well. Don't forget the diced eggplant pulp 😉
  • Mix the ingredients for the brew, season with salt and pepper and pour into a baking dish. Fill the aubergine halves with the mince and place them side by side in the mold.
  • Cook in the preheated oven on the middle rack at 180 degrees top / bottom heat (or convection oven 160 degrees) for about 50 - 60 minutes. Sprinkle the grated cheese on top after approx. 35-40 minutes. You can also leave out the cheese.
  • Arrange the aubergines with the stock on plates. This fits z. B. Turkish sheep cheese dip (recipe in my cookbook), flatbread, rice etc ...


Serving: 100gCalories: 251kcalCarbohydrates: 5.7gProtein: 12.2gFat: 19.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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