Eggplant stuffed with veal, tomato and mozzarella


  • 3 large eggplants
  • 450 g of ground veal
  • 1 tablespoon(s) of cumin powder
  • 1 tablespoon(s) of paprika
  • 1 tablespoon(s) madras curry
  • 3 balls of mozzarella
  • 2 peeled garlic cloves
  • 1 small can of crushed tomatoes
  • 1 can of tomato paste
  • 8 tablespoon(s) of olive oil


  1. Preheat the oven to 200°C (th. 6-7). Mix the cumin, paprika and curry. Cut the mozzarella into cubes and let them drain in a colander.

  2. Wash and dry the eggplants. Cut them in half lengthwise. Using a knife, make crisscrosses in their flesh. Pour 1 tbsp of olive oil, a little salt and 1 or 2 pinches of mixed spices on each half eggplant. Bake for 15 min.

  3. Crush the garlic cloves using a garlic press. In a frying pan, heat 2 tbsp of oil, add the garlic, meat and remaining spices. Cook for 5 min over high heat. Pour in the crushed tomatoes and tomato paste. Add salt and pepper and simmer for 20 min.

  4. Remove the eggplants from the oven. Place the latter on grill mode. Using the back of a spoon, press down on the eggplant flesh to make a hole. Distribute the meat in the hollow of each eggplant, add the diced mozzarella and bake for 10-12 minutes, until the mozzarella is well melted and golden. Serve quickly.

Similar Posts