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stuffed eggplant with minced poultry

stuffed eggplant with minced poultry

This stuffed eggplant with minced poultry and Greek pasta (orzo) is a great oven dish and a very creative way to use eggplant.
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course lunch, Main Course
Cuisine European
Servings 2 persons


  • 1 eggplant
  • 1 chili pepper
  • 100 gram Greek pasta risoni, orzo
  • 200 gram minced poultry
  • 1 white onion
  • 1 clove garlic
  • 50 gram sun-dried tomatoes
  • 0,5 dl white wine
  • 2 slices cheddar
  • pepper
  • salt
  • oregano
  • paprika powder


  • Bring water to boil and cook the risoni as instructed on the package.If the risoni is ready, drain and put aside.
  • Preheat the oven to 180 ° C.
  • Cut the chilli pepper, onion and garlic clove finely.
  • Then cut the aubergine into 2 halves and cut a piece of the ends so that they can stand upright.Scoop out the inside of the aubergine. It will be filled up later.
  • Process the sun-dried tomatoes and the remains of the eggplant in the food processor into a paste.
  • Heat oil in a pan.Fry the onion and garlic in the pan.Add the chili pepper after a few minutes.
  • Cook for a few minutes and extinguish with white wine.
  • Allow the wine to boil for a few minutes, then add the minced poultry and the pasta of sundried tomatoes and eggplant.
  • Cook until the minced meat is done and then add the risoni. Mix everything together well.
  • Fill the aubergine with the minced meat mixture and finish with a slice of cheddar cheese on top. Put the stuffed eggplant on a piece of baking paper in the oven and let it cook in the oven for 30 minutes.
  • Remove the eggplant from the oven and allow to cool down for a few minutes. It is very hot.
  • Arange the rest of the minced meat around the aubergine and serve.
Keyword eggplant, ground poultry, orzo, risoni