Stuffed Eggplant and Zucchini

O Meu Tempero
Stuffed Eggplant and Zucchini


These vegetable "boats" are a lovely way to serve eggplant and zucchini at a summer garden party. And because the vegetables are filled with a hearty meat filling, they can be the main part of a light dinner, accompanied by a salad, or served as a first course for a more formal meal. So that nothing is wasted, the scooped out flesh is incorporated into the filling, which is redolent with onion, garlic, ground ginger, and chopped cilantro.


  • 1 eggplant
  • 1 zucchini
  • lemon juice (to taste)
  • olive oil
  • onions (chopped)
  • 1 garlic cloves (minced)
  • 120 grams ground meat (pork and beef)
  • 2 tomatoes
  • 1 teaspoon ground ginger
  • 1 tablespoon chopped coriander
  • salt (to taste)
  • ground white pepper (freshly, to taste)
  • grating cheese (to taste)


  1. 1Preheat oven to 180°C (approximately 350°F).
  2. 2Cut eggplant and zucchini in half lengthwise and scrape out inner flesh, being careful to leave exterior walls.
  3. 3Brush with lemon juice. Set aside hollowed out eggplant and zucchini halves.
  4. 4Heat a little olive oil in a skillet and sauté onion and minced garlic.
  5. 5Add ground meat and fry briefly. Peel tomato, core and chop.
  6. 6Add tomato, eggplant and zucchini flesh and cook over low heat.
  7. 7Add ginger and cilantro and mix well.
  8. 8Season with salt and pepper.
  9. 9Divide stuffing between eggplant and zucchini halves.
  10. 10Sprinkle with grated cheese and bake until cheese is hot and bubbly.
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