Stuffed Eggplant and Zucchini

O Meu Tempero

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 zucchinni
  • lemon juice (to taste)
  • olive oil
  • onion (chopped)
  • 1 garlic clove (minced)
  • 120 grams ground meat (pork and beef)
  • 2 tomatoes
  • 1 teaspoon ginger powder
  • 1 tablespoon chopped coriander
  • salt (to taste)
  • ground white pepper (freshly, to taste)
  • grated cheese (to taste)


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


Yummly User