Hearty Barefoot Contessa’s Stuffed Eggplant Recipe – Flavor Jackpot

Vibrant Mediterranean flavors dance through this delightful stuffed eggplant recipe from Barefoot Contessa that promises to tantalize your taste buds.

eggplant becomes a canvas for rich, savory ingredients that blend perfectly in every delectable bite.

Home cooks adore this simple yet elegant dish that brings restaurant-quality elegance to the dinner table.

The combination of herbs, cheese, and perfectly roasted vegetables creates a mouthwatering experience that feels both rustic and refined.

Each serving delivers a nutritious punch of Mediterranean-inspired goodness that will transport you straight to a sun-drenched coastal kitchen.

Packed with fresh ingredients and easy-to-follow techniques, this recipe turns an ordinary vegetable into an extraordinary meal that sparks culinary excitement.

Grab your ingredients and get ready to impress with a dish that celebrates the art of delicious, wholesome cooking.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 50 minutes

Calories: 490 kcal

Servings: 4

Ingredients for Stuffed Eggplant

• Eggplant: Choose firm, glossy eggplants with smooth, unblemished skin for the best texture and flavor.
• Ground Lamb: Select fresh, high-quality ground lamb with good marbling for rich, succulent filling.
• Ricotta Cheese: Opt for creamy, fresh ricotta that provides a smooth, delicate base for the topping.

• Onion, Garlic: Fresh alliums that build a robust foundational flavor for the lamb filling.
• Oregano, Cinnamon, Mint: Vibrant herbs that add layers of Mediterranean-inspired complexity and brightness.

• Olive Oil: Use extra virgin olive oil for authentic, rich Mediterranean taste and smooth cooking.
• Wine, Tomatoes, Marinara Sauce: Create a deep, tangy sauce that elevates the lamb's richness.
• Goat Cheese, Egg Yolks: Provide creamy texture and help bind the ricotta topping together.
• Parsley: Fresh herb that adds a clean, green note to the filling.

Tools You’ll Need for Stuffed Eggplant

• Large Baking Dish (25×35 cm): Essential for roasting eggplant shells and baking the final dish.
• Sharp Paring Knife: Perfect for carefully scooping out eggplant flesh and precise cutting.
• Large Skillet (30 cm): Ideal for cooking the lamb filling and sautéing vegetables.
• Aluminum Foil: Needed to cover the baking dish during initial eggplant roasting.
• Medium Mixing Bowl: Used for preparing the ricotta cheese topping.
• Fork: Helpful for mashing lamb, mixing ricotta topping, and checking eggplant tenderness.
• Measuring Cups and Spoons: Crucial for accurate ingredient measurements.

Stuffed Eggplant Recipe Steps

Eggplant Comfort Feast

• Eggplant Preparation

Select ripe, glossy eggplants and slice them lengthwise. Gently hollow out the center, creating a cozy boat-like shell. Brush the surface with fragrant olive oil and season with a sprinkle of salt and pepper. Place the eggplant shells in a baking dish, add a splash of water, and let them become tender in the oven until soft and inviting.

• Savory Lamb Medley

In a sizzling skillet, sauté diced onions until golden. Toss in the scooped eggplant pieces and let them dance with the onions. Add garlic for a quick aromatic boost, then introduce ground lamb. Season with warm oregano and hint of cinnamon. Pour in wine and tomatoes, letting the mixture simmer and develop deep, rich flavors. The sauce will gradually thicken and become luxuriously concentrated.

• Creamy Cheese Topping

Blend ricotta and goat cheese into a smooth, dreamy mixture. Whisk in egg yolks and fresh mint for an extra layer of complexity. Dollop this creamy mixture generously over the lamb-filled eggplant shells.

• Final Baking

Slide the prepared eggplants back into the oven. Let them bake until the top turns a beautiful golden brown and the filling becomes piping hot. Garnish with additional fresh mint before serving.

Customize Your Stuffed Eggplant

• Delicious Cooking Tips & Variations
• Replace ground lamb with plant-based ground meat, crumbled tofu, or lentils for a vegetarian version that still packs incredible flavor.
• Experiment with different cheese combinations like feta, mozzarella, or pecorino to add unique tangy or creamy dimensions to the ricotta topping.
• Introduce global twists by adding Middle Eastern za'atar, Spanish smoked paprika, or Indian garam masala to transform the lamb filling's traditional Mediterranean profile.
• Prepare the stuffed eggplant components ahead of time, storing the cooked eggplant shells and lamb filling separately in the refrigerator for up to 2 days, making weeknight dinners a breeze.

How to Serve Stuffed Eggplant

• Plate with Mediterranean Flair: Arrange the stuffed eggplant on a rustic ceramic plate, garnishing with fresh mint leaves and a drizzle of extra virgin olive oil for an authentic Greek-inspired presentation.
• Pair with Complementary Sides: Serve alongside a crisp Greek salad or warm pita bread to soak up the rich lamb and tomato sauce, creating a complete and satisfying meal.
• Create a Wine Companion: Match the dish with a medium-bodied red wine like Syrah or Grenache, which will beautifully complement the robust lamb and aromatic herbs in the stuffed eggplant.
• Add Fresh Finishing Touches: Sprinkle some crumbled feta cheese or chopped parsley on top just before serving to enhance the flavors and add a bright, fresh element to the dish.

Storage Tips for Stuffed Eggplant

• Refrigerate with Care: Store leftover stuffed eggplant in an airtight container, keeping it fresh in the refrigerator for 3-4 days. Cool the dish completely before sealing to prevent moisture buildup and maintain optimal texture.
• Freeze for Future Meals: Wrap individual portions tightly in plastic wrap, then aluminum foil. Freeze up to 2 months. Thaw overnight in the refrigerator before reheating to preserve the delicate flavors and prevent soggy texture.
• Reheat Gently: Warm stuffed eggplant in the oven at 160°C (325°F) for 15-20 minutes, covering with foil to prevent drying. Avoid microwave reheating, which can make the eggplant tough and compromise the ricotta topping's creamy consistency.
• Portion and Prepare: Divide leftovers into single-serving containers for quick weekday lunches. Add a fresh sprinkle of mint just before serving to revive the herbs' vibrant flavor and enhance the dish's visual appeal.

Rustic Barefoot Contessa Stuffed Eggplant Recipe

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4.7 from 38 reviews

• Total Time: 1 hour 50 minutes
• Yield: 4 1x

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Description

Mediterranean Barefoot Contessa stuffed eggplant delivers rich flavors from classic Italian ingredients. Ina Garten’s signature approach combines roasted vegetables with herbed cheese for a delightful Mediterranean-inspired dish you’ll savor with pleasure.

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Ingredients

Scale 1x2x3x

• 4 baby eggplants (15 to 18 cm long, 225 to 275 g each)
• 1 lb (450 g) lean ground lamb
• 14.5 oz (410 g) can diced tomatoes, San Marzano, undrained
• 12 oz (340 g) fresh ricotta
• 4 oz (115 g) fresh goat cheese, Montrachet
• 2 extra-large egg yolks
• 8 oz (225 g) chopped yellow onion
• 4 tsp minced garlic (4 cloves)
• 1 tbsp dried oregano
• 1 tsp ground cinnamon
• ½ cup (120 ml) dry red wine
• 1 cup (240 ml) marinara sauce, Rao’s
• 20 g fresh parsley, minced
• 1 ½ tbsps fresh mint leaves, julienned, plus extra for serving
• good olive oil
• kosher salt
• freshly ground black pepper

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Instructions

1. Preparation: Warm the oven to 190°C (375°F). Slice eggplants lengthwise, preserving stems, and create delicate shells by carefully removing interior flesh. Arrange shells in a baking dish, reserving scooped flesh for filling.
2. Initial Roasting: Drizzle eggplant shells with olive oil, seasoning with salt and pepper. Add water to the baking dish, cover with aluminum foil, and roast for 30 minutes until shells become tender.
3. Filling Creation: In a large skillet, sauté onions and chopped eggplant flesh until softened. Add garlic, ground lamb, and cook until meat browns. Sprinkle oregano and cinnamon, then deglaze with wine. Introduce tomatoes, marinara sauce, and parsley, simmering until liquid reduces and mixture thickens.
4. Cheese Topping Preparation: Blend ricotta, goat cheese, egg yolks, and mint in a bowl. Season with salt and pepper, creating a creamy, herbaceous mixture.
5. Final Assembly and Baking: Fill roasted eggplant shells with lamb mixture, topping with cheese blend. Return to oven and bake for 30-40 minutes until filling is heated through and topping turns golden brown. Garnish with fresh mint before serving.

Notes

• Prepare with Precision: Hollow out eggplant shells carefully, maintaining a consistent 1/3 inch thickness to ensure even cooking and structural integrity.
• Moisture Management: Adding water to the baking dish prevents eggplant from drying out and helps create tender, perfectly roasted shells.
• Flavor Layering: Toast herbs and spices briefly in the pan to intensify their aromatics and develop a deeper, more complex taste profile.
• Cheese Topping Technique: Blend cheeses thoroughly and season well to create a rich, creamy finish that complements the robust lamb filling.

• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 4
• Calories: 490
• Sugar: 6 g
• Sodium: 600 mg
• Fat: 30 g
• Saturated Fat: 15 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 26 g
• Fiber: 7 g
• Protein: 25 g
• Cholesterol: 130 mg