Kafana-Style Stuffed Eggplant with Minced Meat and Cheese

Hollowed eggplant halves packed with seasoned minced meat, topped with melted feta and baked until golden — a satisfying Serbian tavern main that comes together in under an hour.

↓ Jump to Recipe 0 cooked this Pin

Ingredients

  • 4 medium organic eggplants (about 250g each), halved lengthwise
  • 400g grass-fed minced beef (or a mix of beef and pork)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp avocado oil, divided
  • 2 medium tomatoes, diced
  • 1 tbsp tomato paste (no added sugar)
  • 1 tsp sweet paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp ground black pepper
  • 1 tsp sea salt, divided
  • 2 tbsp fresh flat-leaf parsley, chopped
  • 150g organic feta or young white cheese, crumbled
  • 2 large pasture-raised eggs, beaten
  • 50g organic yogurt or sour cream

Clean swaps

How we upgrade the restaurant version with better ingredients.

As an Amazon Associate we earn from qualifying purchases. Some links are affiliate links — if you buy through them we may earn a small commission at no extra cost to you.

Shop the clean pantry

Reorder the shelf-stable staples for this recipe.

What you'll need

Instructions

  1. Preheat oven to 200°C (400°F). Score the cut side of each eggplant half in a crosshatch pattern without cutting through the skin. Brush with 1 tbsp avocado oil, season with 1/2 tsp salt, and place cut-side up on a baking sheet.
  2. Roast 20–25 minutes until the flesh is tender and lightly golden. Set aside to cool slightly. Scoop out most of the flesh, leaving a 1cm shell. Roughly chop the scooped flesh and set aside.
  3. In a heavy skillet, heat the remaining 1 tbsp avocado oil over medium-high heat. Brown the minced meat, breaking it up, until no pink remains, 6–8 minutes. Remove and set aside.
  4. In the same skillet, sauté the onion until soft and golden, 6–7 minutes. Add the garlic and cook 1 minute. Add the chopped eggplant flesh, diced tomatoes, and tomato paste. Cook 5 minutes until the mixture thickens.
  5. Return the browned meat. Add paprika, oregano, remaining 1/2 tsp salt, and black pepper. Stir to combine. Remove from heat and fold in the parsley.
  6. Arrange the eggplant shells in a baking dish. Fill each generously with the meat mixture, pressing it in.
  7. Mix the crumbled feta, beaten eggs, and yogurt together. Spoon over the filling in each eggplant.
  8. Bake 25–30 minutes until the topping is puffed and deep golden. Rest 5 minutes before serving. Serve with fresh bread or a simple salad.

FAQ

Can I use different cheese?

Yes — young Serbian white cheese (mladi sir), ricotta, or a mix of feta and ricotta all work well. Avoid heavily aged cheeses that don't melt smoothly.

The eggplant shells are collapsing — what to do?

Leave a 1cm shell when scooping and don't roast until fully collapsed in the first bake. Thicker-walled eggplants hold their shape best.

Can I prepare this ahead?

Yes — fill the shells up to a day ahead, refrigerate covered, then add the cheese topping and bake before serving.

More from Kafana

Also try

Cooked it?

Tap to add it to the count of cooks who made this.