This dish is simply a tender roast eggplant wrapped in spiced minced beef, with pockets of molten cheese hiding inside. It is topped off with bright tomato sauce and a scatter of fresh basil and is the kind of dinner that looks like effort but tastes like comfort.
It’s a simple hack, just roast the eggplants first, press your seasoned beef flat, tuck cheese into the eggplant, wrap, chill to hold shape, then bake. You can serve this as a main dish during weeknight, dinner parties, or a make-ahead treat that reheats like a dream.
What is Meat-Stuffed Eggplant?
Stuffed eggplant is a beloved category across the Mediterranean, the Middle East and beyond. It has different names around the world such as Turkish karnıyarık or Greek baked eggplant dishes, with various regional stuffed-vegetable traditions.
This recipe is slightly unique where roasted eggplant gets a cheesy filling and becomes the centerpiece wrapped in a seasoned beef blanket, then baked. Eggplant is a sponge and can soak up oil and flavor, which is why pre-roasting and good seasoning is the key here.
Pro Tips for the Best Beef-Stuffed Eggplant Rolls
- Choose firm, medium eggplants and not oversized because they roast evenly and roll better.
- Prick and roast whole to remove bitterness and concentrate flavor. This also reduces the eggplant’s water so it won’t turn your rolls soggy.
- Salt sparingly and only if needed. Eggplants are rarely bitter, if you do salt, pat dry after 20 minutes to avoid excess moisture.
- Press the meat thin between foil or parchment, as a flat patty wraps cleanly. Use damp hands to prevent sticking.
- Shield the top if it browns too fast with foil for the first 20 minutes, then uncover to brown.
Frequently Asked Questions
What kind of cheese works best inside the eggplant?
Melty cheeses like mozzarella or provolone give that gooey pull and a bit of feta adds salty tang. You can combine mozzarella for stretch and a little feta for character.
Can I use lamb, chicken or pork instead of beef?
Yes. Lamb gives a more Mediterranean or Middle Eastern profile and it’s great with extra cumin and a pinch of cinnamon. Chicken should be ground and seasoned well and pork works too.
Do I need to peel the eggplants?
No, the skin helps the eggplant hold shape when rolling. If you prefer, peel stripes for texture, but roasted skin is edible and tasty.
Why are my eggplants soggy after baking?
This can be due to insufficient pre-roasting as eggplant retains too much water. Or you added too much added liquid in the meat, or under-draining after salting.
Can I Freeze Beef-Stuffed Eggplant Rolls?
Yes and you can freeze it for up to 2 months. To reheat, just thaw overnight in the fridge, then bake at 180°C / 350°F until heated through.
How to Store Beef-Stuffed Eggplant Rolls
Store in the fridge for up to 3 days, but keep tomato sauce separate if possible to prevent the outsides from softening. Reheat in the oven until warmed through to keep texture.
Ingredients
How to Make Beef-Stuffed Eggplant Rolls
Bake the eggplant until the skins collapse and the flesh is soft. Remove and let cool until you can handle them.
Bake the eggplant until the skins collapse and the flesh is soft. Remove and let cool until you can handle them.
In a bowl combine minced beef, finely chopped onion, pepper, salt, cumin and divide into 3 equal portions.
In a bowl combine minced beef, finely chopped onion, pepper, salt, cumin and divide into 3 equal portions.
Place each portion between two sheets of foil and roll with a rolling pin into a thin oval patty.
Place each portion between two sheets of foil and roll with a rolling pin into a thin oval patty.
Take a roasted eggplant, place it on the patty, cut it lengthwise part-way open, and add the cheese into the opening.
Take a roasted eggplant, place it on the patty, cut it lengthwise part-way open, and add the cheese into the opening.
Fold the meat around the eggplant, sealing seams so the eggplant is wrapped like a burrito and repeat for all three. Place the wrapped rolls on a tray, coat with oil, and pop them in the fridge to firm up.
Fold the meat around the eggplant, sealing seams so the eggplant is wrapped like a burrito and repeat for all three. Place the wrapped rolls on a tray, coat with oil, and pop them in the fridge to firm up.
Bake at 180°C / 350°F for 40 minutes. Remove from the oven, let it rest for 5 minutes and spoon the tomato sauce over each roll. Also, don’t forget to scatter fresh basil leaves before serving.
Bake at 180°C / 350°F for 40 minutes. Remove from the oven, let it rest for 5 minutes and spoon the tomato sauce over each roll. Also, don’t forget to scatter fresh basil leaves before serving.
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