JojoM

Oven-roasted aubergine slices topped with a savoury mix of beef, sweet red peppers, and tomato sauce, finished with a crunchy golden crust.
These stuffed aubergines bring together tender roasted aubergine, savoury beef, sweet red peppers, and a golden, buttery breadcrumb crust. It’s the kind of hearty yet balanced dish that feels both rustic and refined — perfect for weeknight dinners or casual entertaining.
Roasting the aubergines first gives them a silky texture, while the lightly spiced beef-and-pepper filling adds depth and sweetness. The tomato sauce binds everything together, and the crisp topping delivers that irresistible gratin edge. This dish is also naturally high in fibre and fits beautifully into a Mediterranean-style diet.
Infusing the vegetables with garlic and thyme creates a fragrant base that’s both aromatic and savoury. The diced peppers soften into the tomato sauce, adding natural sweetness without needing extra sugar. Meanwhile, browning the beef at high heat ensures a rich, caramelised flavour.
Sprinkling breadcrumbs and adding a touch of butter before baking creates a crunchy, golden-brown crust — the kind that makes every bite satisfying.
By slicing the aubergines lengthwise and roasting them first, they become soft enough to hollow out while still holding their shape. The scooped-out centres are reincorporated into the filling, so nothing goes to waste.
The result? Neat, flavour-packed aubergine boats that look beautiful on the plate.
Pair with:
These options keep the meal balanced while letting the stuffed aubergines shine.
Both the filling and the roasted aubergines can be prepared in advance. Assemble just before baking to maintain the crunch on top. It's a great option for meal prep or hosting.
From the soft, roasted aubergines to the rich beef filling and crunchy topping, every element works together to create a complete, comforting meal. Whether you’re cooking for family or treating yourself, this Mediterranean-inspired recipe brings warmth and flavour to the table.
Oven-roasted aubergine slices topped with a savoury mix of beef, sweet red peppers, and tomato sauce, finished with a crunchy golden crust.

You can substitute breadcrumbs with crushed rusks or panko.
For a spicier version, add a pinch of chili flakes to the beef mix.
Make the filling in advance and assemble before serving for an easy prep.
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Preheat oven to 200°C (390°F).
Slice each aubergine lengthwise into three. Set aside the middle slice, and season the outer ones with salt and curry powder.
Sear the seasoned aubergine slices, flesh side down, in olive oil until golden. Place on a baking tray and roast for 10 minutes.
Dice the reserved aubergine slices and red peppers into small cubes.
Peel and finely chop the onion. Keep vegetables separate.
In a sauté pan with olive oil, cook onion, diced aubergine, peppers, garlic, and thyme for 5 minutes. Transfer to a dish.
In the same pan, brown the ground beef over high heat for 6 minutes. Add tomato sauce and the sautéed vegetables. Simmer covered for 15 minutes until reduced and thickened. Remove garlic and thyme.
Hollow the roasted aubergine slices with a spoon.
Fill each with the beef mixture, sprinkle with breadcrumbs, and top with a small piece of butter.
Bake until crispy on top before serving.
6/13/2025
Delicious and hearty. I added some chili flakes for heat.
6/12/2025
Loved the combination of beef and sweet peppers. The crispy topping was perfect!
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Serving Size: 1 stuffed aubergine portion
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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The Good Bite (adapted by JojoM)