Simple Minced Meat Stuffed Aubergine Recipe

GLUTEN FREEDAIRY FREENUT FREESUGAR FREE

If you're looking for stuffed aubergine, here's a really easy and simple recipe for you! Aubergine is one of the most underrated low carb vegetables out there and this recipe really gives this nutrient-packed lone berry some justice.

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

Stuffed aubergine recipe. Raw minced meat stuffed between two slices of aubergines!

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!

Final product! Stuffed aubergine

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

Step by step stuffed aubergine recipe guide

Are you on Pinterest? Pin this for later!

Do want to know how to make eggplant delicious? Why not try this minced meat stuffed eggplant recipe that is not only glutenfree but also delicious or pin this recipe for later! #eggplantrecipe #eggplantdinner #cookingorone #dinnerrecipes #mincedmeatrecipes #foodrecipes eggplant dinner | recipes for eggplant | eggplant meals | eggplant ideas | easy eggplant recipes | eggplant dishes | recipe with eggplant | easy eggplant | Gluten free dinner |Dairy free dinners | Keto

stuffed eggplant recipe-8

Minced Meat Stuffed Aubergine Recipe

Here's my rendition and modernized version of the classic Filipino style Stuffed Aubergine or also called, the Filipino omelet (Tortang Talong).
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Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 2 Portions
Calories per serving: 574kcal

Ingredients

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

Instructions

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

Notes

To save time, make sure to do everything in batches. For example, don't stuff one aubergine at a time – lay down four aubergine slices and fill them in one go.
Also, when frying, I managed to fry four aubergines at a time (two batches in total) in 2 tbsp vegetable oil. At first, it may look as if the stuffed aubergines are soaking up all the oil but if you wait a bit, the minced meat will start rendering fat which would give more fat to fry your goodies.
The aubergine I used are the typical Spanish ones, they are bigger and fatter than the average Asian aubergines. If you only have the Asian version, I've also posted the Filipino version of this dish – you can read it here.

Nutrition

Serving: 1Portion | Calories: 574kcal | Carbohydrates: 18g | Protein: 25g | Fat: 45g | Sodium: 1303mg | Fiber: 3g | Sugar: 3g | Iron: 3mg

CourseAppetizer, Main Course, Side Dish
CuisineFilipino
DietGluten Free, Low Lactose
Keywordeggplant and ground beef, stuffed aubergine, stuffed aubergine recipe, stuffed eggplant, stuffed eggplant recipes, stuffed eggplant with mince
Tried this recipe?Mention @TheKitchenAbroad and tag #thekitchenabroad to be featured!
GLUTEN FREEDAIRY FREENUT FREESUGAR FREE
Do want to know how to make eggplant delicious? Why not try this minced meat stuffed eggplant recipe that is not only glutenfree but also delicious or pin this recipe for later! #eggplantrecipe #eggplantdinner #cookingorone #dinnerrecipes #mincedmeatrecipes #foodrecipes eggplant dinner | recipes for eggplant | eggplant meals | eggplant ideas | easy eggplant recipes | eggplant dishes | recipe with eggplant | easy eggplant | Gluten free dinner |Dairy free dinners | Keto

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