Do you happen to have an aubergine laying around? This Filipino fusion stuffed aubergine recipe is similar to the vegetarian tortang talong we made previously but meatier.
I found inspiration to make this because I was craving for a Filipino eggplant omelet with minced meat but the only available aubergine here in Finland are these Italian or Spanish humongous sized aubergines that are the same size as my head so I decided to stuff it instead.
I think it is safe to say that this is a Filipino fusion and it turned out equally delicious!
Minced Meat Stuffed Aubergine Recipe
Aubergines are so healthy for you
I’ll be honest, my fridge is never without an aubergine even though it is an imported product here in Finland (it doesn’t grow locally).
The reason why I always have it on hand is not only because I love this vegetable but also aubergines are healthy for you! It is packed with vitamins and nutrients PLUS it absorbs all flavors you add to it (so you can experiment with it a lot!). Here are a few things I love about this vegetable:
- It is low in calories
- It is low in carbs (I ate a lot of this when I was doing Keto!)
- It is packed with Vitamin C, potassium, and antioxidants
On top these all, I think it is delicious!
Stuffed aubergine recipe cooking tips
Aubergine is one of the most versatile vegetables out there and you can flavor it however you want and can be cooked in so many different ways. Here are a few tips I have on my sleeves to help you cook your stuffed aubergine better:
- Salt your aubergines first before cooking. This will help draw out the excess moisture from the vegetable and also takes away the bitterness once cooked!
- Use a lot of healthy fats to cook your aubergines. This vegetable honestly sucks in whatever fat or liquid you add with it so if you are frying it, you’ll need a lot of fat to brown it.
- You do not have to stuff the minced meat between two slices of aubergine! Another option is to cut the vegetable in half, spoon out the meat, chop it, and mix it with your minced meat and scoop everything back in and cook it in a preheated 200°C oven for about 25 minutes or until the meat is cooked.
- If you do follow this recipe, make sure to fry the stuffed aubergines in low heat and keep an eye on the fat and add more so it doesn’t get dry. The meat will render a lot of fat, as well, so take that into consideration.
Step-by-step recipe guide
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Minced Meat Stuffed Aubergine Recipe
Minced meat patties
- 200 g Minced Meat
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Paprika Powder
- 2 tbsp Potato Starch - Corn starch is a good substitute, as well
- 1/2 tsp Salt - Adjust accordingly if you're going to bigger batch
- 1/4 tsp Black Pepper - Adjust accordingly if you're going to bigger batch
- 1 medium Egg
The rest of the ingredients
- 100 g Aubergine - Cut into slices into about 2cm slices, you should get about 8 slices
- 2 tbsp Potato Starch
- 1/2 tsp Salt
- 1 medium Egg - beaten
- 3 tbsp Vegetable Oil
Salt your aubergines
- Lay your sliced aubergines on a flat or any flat surface and sprinkle some salt on top and leave it for about 10 minutes to draw out the water from the vegetable
- After 10 minutes, pat each slice with a kitchen towel or paper towel until dry
Prepare the flavored minced meat
- Combine minced meat, egg, garlic powder, onion powder, paprika powder, salt, pepper, and potato starch in a bowl and mix until everything is well incorporated
Stuff the minced meat between two slices of aubergines
- Lay down half of your aubergine on a flat surface (a chopping board or a plate)
- Using a tablespoon, scoop the minced meat mixture and put it on top of the aubergine slices and mold it accordingly. You should be able to put about a tablespoon and a half per slices!
- Take another aubergine slice and place it on top of the minced meat and carefully press it so the aubergine is securely in place
Breading the stuffed aubergines
- Prepare two separate plates:
- In one, add the rest of the potato starch and salt
- On the other, crack your eggs and beat it with a fork
- Take your stuffed aubergine and cover it with the egg wash, tap the excess
- And then cover it with the potato starch and set it aside
- Repeat until all of your stuffed aubergines are all breaded
Frying the stuffed aubergine
- Add a splash of vegetable oil on a pan in medium heat
- Carefully place your stuffed aubergines on the pan and fry all sides until everything is golden brown (usually takes about 5 minutes each side)
- Add more vegetable oil as needed for frying