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Baked eggplant cups filled with seasoned ground beef and topped with melted Gouda

Turkish-Style Stuffed Eggplant with Ground Beef

Tender eggplant cups filled with seasoned ground beef and eggplant, topped with melted Gouda, and served with creamy yogurt and crispy pita wedges.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: Turkish-inspired
Calories: 420
Ingredients Method Notes

Ingredients
  

For the stuffed eggplants
  • 4–5 small to medium eggplants
  • 14 oz 400 g ground beef
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 1 cup 100 g shredded Gouda cheese
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt divided
  • ½ teaspoon ground black pepper
  • 1 teaspoon sweet paprika
  • ½ teaspoon ground cumin optional
  • ½ cup 120 ml water
  • 2 tablespoons chopped fresh parsley
For serving
  • 2 pita breads
  • ¾ cup 200 g plain yogurt or Greek yogurt
  • 1 tablespoon extra-virgin olive oil
  • Paprika or Aleppo pepper for serving
  • Chopped fresh parsley
  • Kalamata olives optional

Method
 

  1. Preheat the oven to 350°F (180°C).
  2. Trim the ends from the eggplants. Cut each eggplant crosswise into two or three thick pieces.
  3. Use a small knife and spoon to hollow out each piece, leaving approximately ½ inch of flesh around the sides and bottom. Do not cut all the way through.
  4. Finely chop the removed eggplant flesh and set it aside.
  5. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and cook for 3–4 minutes, until softened.
  6. Add the garlic and chopped eggplant. Cook for another 4–5 minutes.
  7. Add the ground beef, ¾ teaspoon salt, black pepper, paprika, and cumin. Cook for 7–8 minutes, breaking the meat into small pieces, until browned and cooked through.
  8. Arrange the eggplant cups upright in a baking dish. Season the insides lightly with the remaining salt and fill them with the beef mixture.
  9. Pour ½ cup of water into the bottom of the baking dish. Cover loosely with foil and bake for 15–20 minutes.
  10. Remove the foil and sprinkle the stuffed eggplants with shredded Gouda.
  11. Bake uncovered for another 8–10 minutes, until the cheese has melted and the eggplants are tender. If necessary, bake for an additional 5 minutes.
  12. Cut each pita into eight wedges. Arrange them on a baking sheet, brush lightly with olive oil, and bake for 6–8 minutes, turning once, until crisp.
  13. Spread the yogurt over a shallow plate. Drizzle with extra-virgin olive oil and garnish with paprika, parsley, and Kalamata olives.
  14. Sprinkle the stuffed eggplants with parsley and serve warm with the seasoned yogurt and crispy pita.

Notes

  • Choose small or medium eggplants with similar diameters.
  • Add the scooped-out eggplant flesh to the meat filling for extra flavor and moisture.
  • Baking time may vary according to the size and thickness of the eggplants.
  • The eggplant should be completely tender when pierced with a knife.
  • Keep the yogurt and pita separate when storing leftovers.