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1
Roast the Eggplant
20 Mins
200°C (400°F)
Put the oiled eggplant halves cut-side down on a baking tray and roast for about 20 minutes, until the flesh yields easily when pressed and a spoon scoops it out without force. Leave the oven on, and lower it to 180°C (350°F) when the eggplant comes out.
Roast cut-side down so the flesh steams in its own moisture — cut-side up dries the surface out before the inside is soft.
Done when: Flesh soft all the way through, skin still holding its shape.
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2
Scoop and Chop the Flesh
5 Mins
Room temperature
Let the halves cool for 5 minutes, then scoop the flesh out with a spoon, leaving about 1 cm of flesh on the skin so each shell keeps its shape. Chop the scooped flesh finely and set it aside.
Leave a good 1 cm wall — a shell scooped too thin collapses in the oven and the filling spills out.
Done when: Four firm shells and a bowl of finely chopped eggplant flesh.
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3
Cook the Beef Filling
15 Mins
Medium-high heat, about 190°C (375°F)
Heat the remaining 15g of olive oil in a large pan over medium-high heat. Cook the onion for 3 minutes until soft, then the garlic for 1 minute. Add the 400g of ground beef and cook, breaking it up, for about 6 minutes until browned all over. Stir in the chopped tomato, the tomato paste, the chopped eggplant flesh and the oregano, and cook for 5 minutes more until the mixture is thick. Season with the salt and pepper, take off the heat, and stir in the breadcrumbs, the beaten egg and the parsley.
Cook the beef until it is browned, not grey — browning is where the flavour comes from, and a grey, steamed mince makes a dull filling.
Done when: A thick, dark filling that holds together when pressed with a spoon, with the beef cooked through.
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4
Fill the Shells and Top with Cheese
5 Mins
Room temperature
Set the eggplant shells in a baking dish. Spoon the beef filling into each shell, mounding it slightly, and press it down gently. Scatter the 120g of grated mozzarella evenly over the top of each half.
Do not pack the filling too hard — a loosely filled shell bakes more evenly and the cheese melts into it instead of sliding off.
Done when: Four filled shells, each capped with an even layer of grated cheese.
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5
Bake Until Golden
30 Mins
180°C (350°F)
Bake for 25 to 30 minutes, until the cheese is melted, bubbling and golden in spots, the filling is steaming, and the centre of the filling reaches at least 71°C (160°F) on a thermometer. If the cheese browns too fast, cover the dish loosely with foil.
Check the temperature in the middle of the thickest half — the cheese can look done while the centre of the filling is still catching up.
Done when: Golden, bubbling cheese and a filling that is steaming hot, at least 71°C (160°F), right through.
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6
Rest and Serve
5 Mins
Hot, about 75°C (170°F)
Leave the dish to rest for 5 minutes so the filling sets and the cheese stops sliding. Serve one half per person, hot, with white rice and a green salad.
Five minutes of rest is the difference between a neat half and a filling that slides off the plate.
Done when: Hot eggplant halves, cheese set and golden, ready to serve.
auto_awesome Finishing Touches & Plating
Rest the dish for 5 minutes, then serve one hot eggplant half per person, the cheese golden and set, with white rice and a green salad on the side.
Uruguay
35m
