Eggplant filled with Mediterranean minced veal


  • 400 gr minced veal (ground veal)
  • 150 gr red onion
  • 2 pcs garlic cloves
  • 2 tsp cumin seeds
  • 1 tsp allspice
  • 1 teaspoon ginger powder
  • 1 tbsp chopped thyme
  • salt to taste
  • 100 gr couscous
  • 1 dl vegetable stock
  • 2 pcs eggs
  • 2 pcs eggplants (aubergines)
  • 1 pc pomegranate
  • 250 g low-fat cottage cheese
30 - 60 minutes
minced veal (ground veal)
oven roasted


Preheat the oven to 175°C (347°F). Put the couscous in a bowl, add the boiling vegetable stock and let it rest for a while. Cut the eggplants lengthwise into halves with a sharp knife. Using a small knife, cut some of the flesh from the center of the eggplants and cut it into small pieces. Sprinkle the hollowed out eggplants with a little salt.

Fry the red onion with garlic in a little olive oil, add the minced meat and fry it loose. Then add the pieces of eggplant pulp and fry briefly. Put this mixture in a bowl and mix with cumin, allspice, ginger powder, thyme, soaked couscous and eggs and add salt to taste. Divide the filling over the hollowed out eggplants and place them on a baking tray and put it in the middle of the oven, baking time is about 40 minutes.

Cut the pomegranate in half. Place the half pomegranate, cut side down, loosely in the palm of your hand. Beat with a wooden spatula on the peel side of the pomegranate, be careful of the fingers. Do this over a bowl. This is the easiest way to loosen the pomegranate's pulp. When the eggplants are ready, remove from the oven. Place an eggplants on each plate, divide the quark over the eggplants and garnish with the pomegranate.

Delicious with a salad of chunks of tomato, orange wedges and fresh mint.


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