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Eggplant with meat baked in the oven

Baked Eggplant with Meat

Meat with eggplant — quick, tasty, and hearty. It's a real crowd-pleaser. If you'd like a lighter version, go with lean cuts of pork; tenderloin and other lean cuts work best here. They bake up well without drying out in the oven. Besides pork, you can make this dish with beef, chicken, or turkey.

Maria

Recipe author

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Composition / ingredients

Servings:

Pork tenderloin

250

Ground meat

200

Tomato paste

120

Water

Eggplant (large)

Vegetable oil

Herb blend (herbes de Provence — 1 tbsp)

Garlic (dried)

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 37 % 10 g

Fats 44 % 12 g

Carbohydrates 19 % 5 g

153 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Prep the ingredients. For baked eggplant with meat you'll need: a large eggplant, pork tenderloin, ground meat, tomato paste, a little water, vegetable oil, herbes de Provence, ground black pepper, and salt.
Step 2:

Rinse the pork tenderloin and pat it dry. Slice it into fairly thin rounds.
Step 3:

Wash the eggplant, pat it dry, and cut it into half-moons.
Step 4:

Salt them lightly and let them sit for 5 minutes to draw out the bitterness.
Step 5:

Thin the tomato paste with the water, then stir in the dried garlic and herbes de Provence.
Step 6:

Mix everything together well.
Step 7:

Grease a baking dish with vegetable oil and layer half the eggplant slices over the bottom.
Step 8:

Arrange the pork tenderloin slices on top.
Step 9:

Spoon a little of the tomato sauce over the meat.
Step 10:

Spread all of the ground meat on top.
Step 11:

Add the remaining eggplant and pour over the rest of the tomato sauce.
Step 12:

Cover the dish with foil. Bake in an oven preheated to 350°F (180°C) for about 35 minutes.
Step 13:

Then remove the foil and bake the eggplant and meat for about 25 more minutes.

I shared a pork-with-eggplant recipe last year, but as with so many dishes, there are endless ways to vary it. This time, along with the pork, I decided to make it heartier and added homemade ground pork and beef, and I swapped the cheese for tomato sauce. You can skip the seasonings and garlic in the sauce and just thin the paste with water, but it tastes better with them. You can make meat with eggplant in different ways: leave out the ground meat and keep everything else, bump up the pork tenderloin, cut it smaller, and simmer it all together in a skillet — it comes out just as delicious. You can also add bell pepper cut into small pieces. Sprinkle the finished dish with chopped fresh herbs — cilantro or parsley. Enjoy!