Baked Stuffed Eggplant Cups with Spiced Beef Tips, FAQ & printable recipe

Tips for success

For the best texture, do not skip the frying step. Frying the eggplant cups creates a slight crust that helps them hold their shape during baking and adds a rich flavor.

If you prefer to reduce oil, you can brush the cups with olive oil and roast them at 400°F (200°C) for 10 minutes before filling, but the texture will be slightly different.

The tomato broth is essential for keeping the eggplant moist and creating a sauce. If you want a more intense tomato flavor, you can use crushed tomatoes instead of water and paste, but the liquid should be thin enough to coat the bottom of the dish. Adjust the salt in the broth to taste, keeping in mind that the filling is already seasoned.

Variations

• Lamb and Mint: Replace the ground beef with ground lamb and add 1 tablespoon of chopped fresh mint to the filling. Serve with a dollop of Greek yogurt. The mint adds a fresh, bright note that pairs beautifully with the lamb and spices.
• Vegetarian Mushroom: Swap the ground beef for finely chopped mushrooms and add an extra tablespoon of olive oil. Sauté the mushrooms with the vegetables until they release their liquid and start to brown. Increase the cumin to 1 1/2 teaspoons for a more robust flavor.
• Spicy Harissa: Add 1 to 2 teaspoons of harissa paste to the beef filling along with the tomato paste. This adds a smoky, spicy kick. For extra heat, sprinkle with red pepper flakes before baking. Serve with a cooling cucumber salad.
• Cheese-Topped: After filling the eggplant cups, sprinkle each with 1 tablespoon of crumbled feta or shredded mozzarella before baking. The cheese will melt and become golden on top. If using feta, reduce the salt in the filling slightly to avoid over-salting.

Storage and make-ahead

Fridge

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

Freezer

Freeze baked stuffed eggplant cups in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 2 months.

Reheat

Reheat in a 350°F (175°C) oven for 15-20 minutes, or until heated through. Add a splash of broth or water to keep the eggplant moist.

Leftover stuffed eggplant cups can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will meld and deepen overnight. Reheat gently in a microwave or in a 350°F (175°C) oven until warmed through.

The eggplant may soften further upon reheating, but it will still be delicious. If the sauce has thickened too much, add a splash of water or broth when reheating.

The eggplant cups can be prepared up to the point of baking, then covered and refrigerated for up to 24 hours. When ready to bake, add the broth, cover with wet parchment, and bake as directed, adding 5 to 10 minutes to the baking time if starting from cold.

The filling can also be made a day ahead and stored separately. Assemble the dish just before baking for the best texture.

Serving ideas

Serve the baked stuffed eggplant cups as a main course with rice, bulgur, or crusty bread to soak up the delicious tomato broth. A simple green salad with lemon vinaigrette makes a bright contrast to the rich, savory flavors. For a more substantial meal, add a side of yogurt or a dollop of sour cream to balance the spices.

Garnish with fresh parsley or mint before serving, if desired, for a pop of color and freshness. These eggplant cups can also be served as a hearty appetizer or part of a mezze spread.

The individual portions make them easy to serve at a dinner party, and they look beautiful on a platter. Provide small forks or let guests eat them with their hands.

Frequently asked questions

Recipe card

Baked Stuffed Eggplant Cups with Spiced Beef

Prep 20 minCook 45 minTotal 1 h 5 minServes 4

Ingredients

• 4 medium eggplants
• 1/4 cup olive oil, for frying
• 400 g ground beef
• 1 onion, diced
• 1 red kapya pepper, diced
• 2 green peppers, diced
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp salt
• 1 tsp ground cumin
• 8 cherry tomatoes, sliced
• 8 green pepper rings
• 1 1/2 cups hot water
• 1 tbsp tomato paste

Instructions

1. Cut the stems off the eggplants and slice each crosswise into 3-inch cylinders. Use a small spoon to hollow out the center of each cylinder, leaving a 1/2-inch wall and a bottom, to create a cup. Reserve the scooped-out flesh for another use or discard. Heat the olive oil in a large skillet over medium-high heat. Fry the eggplant cups in batches until lightly golden on all sides, about 2 minutes per side. Transfer to a plate lined with paper towels.
2. In the same skillet, add the ground beef and cook over medium-high heat, breaking it up with a spoon, until browned, about 5 minutes. Add the diced onion, red kapya pepper, green peppers, and minced garlic. Cook, stirring, until the vegetables are softened, about 3 minutes. Stir in the tomato paste, salt, and cumin. Cook for 1 minute more, until fragrant.
3. Preheat the oven to 400°F (200°C). Arrange the fried eggplant cups upright in a rectangular baking dish. Spoon the beef filling into each cup, mounding it slightly. Top each cup with a slice of cherry tomato and a green pepper ring.
4. In a small bowl, whisk together the hot water and tomato paste until smooth. Pour the broth carefully around the base of the eggplant cups, not over the tops. Cover the dish with a sheet of wet parchment paper, tucking it around the edges.
5. Place the dish in the preheated oven and bake for 30 minutes, until the eggplant is tender and the tops are golden. Remove the parchment paper for the last 5 minutes of baking to allow the tops to brown further.
6. Carefully lift the eggplant cups out of the baking dish with a spatula, letting the excess broth drip back. Place them on a serving platter or individual plates. Spoon some of the pan sauce over the top. Serve hot.

Contains: milk, gluten

Estimated nutrition per serving

Calories

420

Protein

28 g

Carbohydrates

22 g

Fat

25 g

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