Accordion Eggplant Kebab Casserole with Ground Beef Tips, FAQ & printable recipe

Tips for success

For the best texture, choose eggplants that are firm and have shiny, taut skin. Smaller eggplants tend to be less bitter and have fewer seeds, making them ideal for this dish.

If you have larger eggplants, you can cut them in half lengthwise before making the accordion slits, but the presentation will be different.

The accordion cut is easier if you use a very sharp knife and make deliberate, even slices. If the knife sticks, you can dip it in water occasionally.

Also, make sure the chopsticks are placed close to the sides of the eggplant so the knife stops at the right depth. If you don't have chopsticks, you can use wooden skewers or even the handles of wooden spoons.

Variations

• Lamb version: Substitute the ground beef with ground lamb for a richer, more aromatic flavor. Add a pinch of ground cumin and coriander to the filling to complement the lamb. Cook to the same internal temperature of 160°F (71°C).
• Vegetarian twist: Replace the ground beef with a mixture of cooked lentils, finely chopped mushrooms, and breadcrumbs. Season with the same spices and add a tablespoon of olive oil to keep the filling moist. Bake until the eggplant is tender, about 30 minutes, as the filling is already cooked.
• Spicy harissa: Add 1-2 tablespoons of harissa paste to the tomato butter sauce for a smoky, spicy kick. Reduce the red pepper flakes to 1/2 teaspoon to balance the heat. The harissa adds depth and a beautiful red color to the dish.
• Cheese-topped: After baking, sprinkle 1/2 cup of crumbled feta or shredded mozzarella over the top and return to the oven for 5 minutes, or until melted and bubbly. This adds a creamy, salty element that pairs well with the eggplant and tomato.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a 350°F (175°C) oven, covered, for 15-20 minutes or until warmed through.

Leftover accordion eggplant kebab can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will meld together even more, making it even tastier the next day.

To reheat, place it in a covered baking dish with a splash of water or sauce and warm in a 350°F (175°C) oven until heated through, about 15 minutes. Alternatively, you can microwave individual portions, though the texture may be softer.

You can assemble the stuffed eggplants up to 24 hours in advance. Prepare the eggplants and filling, stuff them, and place them in the baking dish. Cover and refrigerate.

When ready to bake, pour the sauce over the top (you can make the sauce ahead as well) and bake as directed, adding about 10 minutes to the baking time if starting from cold.

Serving ideas

Serve the accordion eggplant kebab hot, straight from the oven, with a generous portion of jasmine rice. The rice soaks up the delicious tomato butter sauce, making each bite satisfying. You can also serve it with a side of plain yogurt or a simple green salad to balance the richness.

For a family-style dinner, place the whole baking dish on the table and let everyone help themselves. The eggplants are easy to portion with a spatula, and the sauce is perfect for spooning over rice. This dish also pairs well with warm flatbread or crusty bread to mop up any extra sauce.

Frequently asked questions

Recipe card

Accordion Eggplant Kebab Casserole with Ground Beef

Prep 20 minCook 40 minTotal 1 hServes 4

Ingredients

• 4 small purple eggplants, trimmed
• 400 g lean ground beef
• 1 onion, grated
• 3 cloves garlic, minced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp red pepper flakes
• 1 tsp ground paprika
• 1 tbsp butter
• 1 tbsp tomato paste
• 1 cup hot water
• 1/2 tsp salt
• hot jasmine rice, for serving

Instructions

1. Heat the oven to 350°F (175°C). Place two chopsticks on either side of each trimmed eggplant. Using a sharp knife, cut slits 1 cm apart along the top of each eggplant, slicing down to the chopsticks so you do not cut all the way through. The slits should be parallel and evenly spaced, creating an accordion effect. Set the eggplants aside.
2. In a mixing bowl, combine the ground beef, grated onion, minced garlic, kosher salt, black pepper, red pepper flakes, and ground paprika. Use your hands or a spoon to mix until the ingredients are evenly distributed and the mixture becomes slightly tacky, about 1 minute.
3. Gently open each slit in the eggplants and stuff with the meat mixture, pressing it in firmly so the slits are filled but not overflowing. Use about 2 tablespoons of filling per slit, depending on the size of the eggplant. Place the stuffed eggplants in a baking dish, cut side up.
4. In a small saucepan, melt the butter over medium heat. Add the tomato paste and stir for 1 minute until it darkens slightly and becomes fragrant. Pour in the hot water and add the salt. Bring to a simmer and cook for 2 minutes, stirring occasionally, until the sauce is smooth and slightly thickened.
5. Pour the tomato butter sauce evenly over the stuffed eggplants, making sure to get some sauce between the slits and around the base of each eggplant. The sauce should pool slightly in the baking dish but not submerge the eggplants completely.
6. Cover the baking dish with parchment paper. Place in the preheated oven and bake for 35 minutes, or until the eggplants are tender and the meat is cooked through. The internal temperature of the ground beef should reach 160°F (71°C).
7. Remove the baking dish from the oven and let it rest for 5 minutes. Carefully transfer the accordion eggplants to a serving plate using a spatula or tongs, keeping the slits intact. Spoon any remaining sauce from the dish over the top. Serve hot with jasmine rice.

Contains: milk

Estimated nutrition per serving

Calories

420

Protein

28 g

Carbohydrates

22 g

Fat

24 g

Automatic estimate from the ingredient list, not laboratory-verified.