Using vegetables as cooking and serving vessels is a wonderful way to prepare and present them for a special dinner. Eggplant is often cooked this way, since it's skin is sturdy enough to hold its shape and the stuffing during baking. Here the filling is a mixture of ground meat, tomatoes, and mushrooms, with mozzarella scattered on top so it melts in the oven. They make a wonderful first course or a side dish for roasted pork.


  • 1 eggplant
  • 200 grams minced meat (veal, pork, turkey or a mixture)
  • 50 grams chopped tomatoes
  • 1 tablespoon olive oil
  • 1/2 onion
  • 1 garlic clove
  • 1 bay leaf
  • 6 portobello mushrooms
  • 1/2 fresh mozzarella (ball of, cubed)
  • 3 fresh basil leaves
  • 2 tablespoons white wine
  • salt


  1. Chop the onion and sauté in olive oil. Add the chopped garlic and tomatoes. Stir and cook until the onion is soft.
  2. Rinse the bay leaf and add it to the stew. Add the minced meat and stir. Cook over low heat for 10 minutes.
  3. Add the wine, season with salt and cook for another 5 minutes.
  4. Rinse and slice the mushrooms. Add to the meat, stir and cook for another 10 minutes on low heat. Season and set aside.
  5. Halve the eggplant. Remove the pulp, leaving a thick enough rind so that it doesn't lose its shape. Save the pulp of the eggplant for another recipe.
  6. Place the hollowed eggplant halves in a saucepan with salted boiling water for 10 minutes.
  7. Remove and drain well.
  8. Place the eggplant in a baking dish with a little bit of olive oil on the bottom.
  9. Stuff with the minced meat mixture and sprinkle the mozzarella cubes and chopped basil leaves on top.
  10. Cook the eggplant in the oven at 375°F for 35-40 minutes.
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