Eggplants are available on the market for several months of the year. We usually use them as a winter supply, baked or fried, but here I present you a great idea for lunch. The filling for this recipe is richer than the usual one, if you want to simplify it, just fry the ground meat, add spices and a little tomato sauce and use this mixture for filling.


  • 2-3 eggplants (medium size)
  • 200 g ground beef
  • 40 g butter
  • 1 tbs flour
  • 30 ml milk
  • shredded cheese
  • breadcrumbs 
  • parsley
  • parmesan cheese
  • salt, pepper


  1. Wash and cut eggplants in halves. Hollow them out with a spoon and cut the inside parts in small cubes. Cook eggplants halves in water until they soften. Set them on a kitchen paper. 
  2. Fry meat with the eggplant cubes, add the milk, the flour and the melted butter until it boils to make an even sauce. Then add the shredded cheese and the spices. 
  3. Heat the oven. Mix the meat mixture with the sauce and fill the eggplant halves. Sprinkle with parmesan cheese, breadcrumbs and parsley on top. Bake the stuffed eggplants for about half an hour or until they get a golden color.