A hearty recipe for Ragù Stuffed Aubergines, perfect for family dinners or cozy gatherings.

Scale

Preheat your oven to 375°F (190°C).
Cut the aubergines in half lengthwise and scoop out the flesh, leaving about a half-inch border. Set the hollowed-out aubergines aside and chop the scooped-out flesh into small pieces.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Toss in the minced garlic and cook for another minute until fragrant.
Add the ground beef (or beef and pork mix) to the skillet, breaking it up with a spoon. Cook until browned, about 7-10 minutes. Drain any excess fat if necessary.
Stir in the chopped aubergine flesh, crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Let the mixture simmer for about 15 minutes, allowing the flavors to meld together.
While the ragù is simmering, arrange the hollowed aubergine halves in a baking dish. Spoon the ragù mixture generously into each half, packing it down slightly.
Sprinkle the grated Parmesan cheese over the stuffed aubergines, followed by the shredded mozzarella cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
Once done, let the stuffed aubergines cool for a few minutes before serving. Garnish with fresh basil leaves if desired.

This dish is great for meal prep and can be stored in the refrigerator for up to 3 days.
Feel free to substitute ground turkey or chicken for a lighter option.
For a vegetarian version, use lentils or mushrooms instead of meat.

Keywords: Ragù Stuffed Aubergines, Eggplant Recipe, Italian Cuisine, Hearty Dinner