Stuffed Eggplant

Hubby does not particularly like eggplants (also known as aubergine or talong). For him, a vegetable should be leafy and green. And the eggplant is neither leafy nor green! In a way, he is partially correct. The eggplant is not a vegetable. It is a fruit! It belongs to the berry family, distantly related to the tomato. The eggplant is the glossy, deep purple fruit that grows on vines. It is almost always available throughout the year.

This fruit is commonly cooked as a vegetable, as it cannot be eaten raw. It is so versatile it can be cooked in a lot of ways. It can be stewed as in the French ratatouille or the Philippine Pinakbet, or it can be made into a parmigiana. It can be roasted where the pulp can be used for a varitey of dishes or sauces and chutneys. It can be sliced, battered, stir fried, mashed, etc. Because of its versatility and availability, most people just take it for granted!

Do you know that studies have shown that the eggplant is effective in the treatment of high blood cholesterol? It can block the formation of free radicals, as it contains phytonutrients that have antioxidant properties. It helps in preventing cellular damage that can promote cancer; and lessening free radical damage in joints, which is a primary factor in rheumatoid arthritis. It is a source of folic acid, potassium, Vitamin B1 and B6 and fiber. For more information on the eggplant, please click here.


200 gms ground lean beef
4 pcs long oval eggplants
2 T minced garlic
2 T chopped onions
2 T soy sauce
2 T corainder leaves or cilantro
2 eggs, beaten
salt and pepper to taste

1. Boil eggplants in water until wrinkled and softened. Remove or peel off the skin. Flatten each eggplant by open the eggplants into half, and spreading the meat out.

2. Marinate the ground beef in soy sauce and pepper.

3. Heat up a wok or a skillet. Add some cooking oil. Saute the garlic and onions until softened and fragrant but not burnt. Add in the ground beef. Stir the mixture. Season with salt and pepper and more soy sauce (if preferred). Cook until done.

4. Put some meat mixture onto the flattened eggplant. Dip into the beaten eggs. Lightly skillet fry in some oil until egg is cooked. Dish up and drain in some paper towels to remove some of the oil.

5. Serve warm garnished with chopped leeks or parsley.



Although stir frying or stewing are easier ways of cooking eggplants, my picky eaters prefer their eggplants cooked like this. Hubby and kids are more willing to eat their eggplants this way because it is now made more flavorful by beef. Maybe my repertoire of cooking eggplants are limited. Do you have any flavorful ways of cooking eggplants?



This is my entry to the Weekend Herb Blogging, a word-wide foodie event launched by Kalyn of Kalyn's Kitchen to celebrate different herbs and vegetables available around the world and the dishes we cook using these ingredients. This week's host is Archana of Archana's Kitchen. Please check out last week's round-up beautifully done by Simona of Briciole.