Stuffed Eggplant


If you ask the sprogs if they like eggplant they will scrunch up their faces and say “Eeewwwwww!”  However if you feed them eggplant just quietly, hidden amongst other ingredients, they love it.  I am sure that part of the problem is that while they are very pretty on the outside, cooked eggplant really isn’t visually appealing.  The beauty of this dish is that they think the eggplant is the container for the food, and they don’t notice that it is also part of the filling.


  • 3 large eggplants
  • 2 T olive oil
  • 1 brown onion, finely diced
  • 3 stalks celery
  • 1 t tumeric
  • 1 1/2 t cumin
  • 750 g lean beef mince
  • 500 g low fat cottage cheese
  • 1 roasted red capsicum, finely chopped
  • 6 pieces sun dried tomato, finely chopped
  • 2 fresh tomatoes, finely diced
  • 150 g spinach leaves
  • salt to taste
  • 125 g Edam cheese, thinly sliced
  • 50 g parmesan cheese, finely grated

Preheat oven to 190. Cut eggplants in half lengthways. Scoop the flesh out of each half to create a cavity, leaving a 1 cm thick eggplant shell. Saute onion, celery, eggplant flesh  and spices in oil until onions start to become translucent. Add mince and cooked until well browned. Remove from heat and add cottage cheese, capsicum, tomatoes and spinach.

Line baking pan with baking paper. Place eggplant shells in pan.  Fill them generously with the mince mixture. Lay cheese slices over the filling and sprinkle parmesan on top.

Eggplant ready to cook

Bake for 40 minutes.


About baking bohemian

My name is Jen and I am the baking bohemian. My blog identity comes from the cultural background of my mother’s family, (Bohemian), and my mother’s more left wing lifestyle (bohemian). The big ‘B’ Bohemian refers to the rich cultural heritage of our family that emigrated from Bohemia when it was still its own country (it now comprises two thirds of the Czech Republic). Food featured prominently in the family and broader social life of that part of my family. No social interaction was without sustenance, and any celebration, large or small, was an invitation to cook up a storm. My own family emigrated from the United States to Australia when I was a child. For the most part we lived with our mother, and my dad eventually moved back to the US. The little ‘b’ bohemian relates to the semi-alternative lifestyle we led with our mother. I hesitate to refer to her as a hippy, for that conjures up so many misconceptions, but certainly she was on that side of the fence. She was probably more eccentric than radical at the end of the day, but she could really cook. We always set extra plates at the dinner table because inevitably people would visit at dinner time. I started cooking when I was about eight. Cookies. Obviously I was motivated by desire! I loved cooking, I loved that the kitchen was always, in every way, the heart of the house, so I was always part of anything else that was happening while I was cooking. I loved people loving my food. With all the different things that I have done in my life and am interested in, food has remained my most consistent and enduring passion.

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