Middle eastern stuffed eggplant with tomato paste

Middle eastern stuffed eggplant with tomato paste

Made with Mutti Tomato Paste

Double concentrated for a rich, vibrant tomato flavour, our tomato paste is the perfect addition to many dishes to add an intense tomato flavour.

cooking sketch 1h (COOK TIME: 1h)

cooking sketch Easy


  • 5 small-sized eggplants
  • 1/2 cup sunflower oil

Mince Stuffing

  • 1 tbsp. sunflower oil
  • 1 medium-sized onion (diced)
  • 250 g beef mince
  • 3/4 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1/2 tsp. Lebanese 7 spice
  • 1/4 tsp. ground cinnamon
  • 1/2 tbsp. pine nuts (plus more to garnish)

Sauce Ingredients

  • 400 g Mutti Sugo Semplice Chilli Pasta Sauce
  • 1/2 tbsp. Mutti Double Concentrated Tomato Paste
  • 1 cup water
  • 2 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 tsp. Lebanese 7 spice
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Middle eastern stuffed eggplant with tomato paste: Method

  1. For the eggplants add half a cup of cooking oil to a large wide pot, fry the pine nuts until lightly golden, transfer to a plate and set aside. Then wash and pat dry each eggplant. Using a sharp knife, make an incision on one side about 3/4 of the way through, making sure not to cut all the way. Using the same pot, fry the eggplants for 10-15 mins, turning halfway through until they start to change colour and are about half done. Transfer to a plate lined with a kitchen towel and set aside.
  2. The mince stuffing - In a pot over medium-high heat, sauté the onions in cooking oil until soft and translucent. Add the beef mince, once the colour changes to brown, add the spices and pine nuts. Transfer to a bowl and set aside for assembly.
  3. The sauce - In a large bowl, add Mutti Sugo Semplice Chilli Pasta Sauce, Mutti Double Concentrated Tomato Paste, water, salt, pepper, and Lebanese 7 spice. Whisk until everything is combined.
  4. Pre-heat the oven to 200c. Place the eggplants in a deep baking tray. Using a small spoon, scoop some of the eggplant flesh out. Add a heaped amount of the mince meat mixture. Repeat with remaining eggplant, add the sauce and bake for 30 minutes or until fully cooked.
  5. Garnish with the remaining pine nuts and serve with a generous ladle of sauce on vermicelli rice or enjoy it on its own.

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Also made with: Mutti Tomato Paste

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