If you’re looking for a dish that combines heartiness, comfort, and a burst of Mediterranean-inspired flavor, these Baked Stuffed Eggplants with Ground Meat and Yogurt-Mayo Sauce are exactly what you need. Tender eggplants are halved, roasted, and filled with a savory, aromatic mixture of minced meat, garlic, herbs, and onions, then topped with a creamy sauce that perfectly balances richness with tang. It’s a dish that tastes indulgent yet feels wholesome, bringing together the earthy flavor of eggplants, the juiciness of seasoned meat, and the silky smoothness of yogurt and mayo. Whether served as a weeknight dinner or as a show-stopping dish for guests, this recipe hits every note — it’s nutritious, satisfying, and utterly delicious.

Full Recipe

Ingredients

• 2 medium eggplants (about 600 g / 1.3 lbs)

• 2 tablespoons olive oil (for brushing and cooking)

• 300 g (10.5 oz) ground beef or lamb

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1 small tomato, diced

• 1 tablespoon tomato paste

• Salt and pepper, to taste

• 1 teaspoon paprika

• ½ teaspoon dried thyme or oregano

• 1 teaspoon ground coriander

• 1 tablespoon chopped fresh parsley or dill

• 50 g (2 oz) shredded cheese (mozzarella or any melting cheese)

• 1 tablespoon butter (optional, for extra richness)

For the Yogurt-Mayo Sauce:

• 3 tablespoons plain Greek yogurt

• 2 tablespoons mayonnaise

• 1 teaspoon lemon juice

• 1 small garlic clove, finely grated

• Salt and black pepper, to taste

Cooking Directions

1. Prepare the eggplants: Wash the eggplants, slice them in half lengthwise, and scoop out some of the flesh to create a hollow space for the filling. Brush the cut sides lightly with olive oil and sprinkle with a little salt.

2. Pre-bake the eggplants: Place them on a baking tray lined with parchment paper, cut side up. Bake in a preheated oven at 190°C (375°F) for about 20 minutes until they begin to soften.

3. Prepare the meat filling: While the eggplants are baking, heat 1 tablespoon olive oil in a skillet. Add chopped onions and sauté until translucent. Add garlic and cook for another 30 seconds until fragrant.

4. Cook the meat: Add the ground beef (or lamb) to the pan and cook until browned, breaking it apart with a spoon. Stir in tomato paste, diced tomato, paprika, coriander, thyme, salt, and pepper. Let it cook for about 5–7 minutes until the mixture thickens and the flavors combine. Stir in fresh herbs at the end.

5. Fill the eggplants: Remove the pre-baked eggplants from the oven and fill each half generously with the meat mixture.

6. Add cheese topping: Sprinkle shredded cheese over the top of each stuffed eggplant, then add small bits of butter on top if desired.

7. Bake again: Return to the oven and bake for another 20–25 minutes until the cheese is melted and golden brown.

8. Make the yogurt-mayo sauce: In a small bowl, mix yogurt, mayonnaise, lemon juice, grated garlic, salt, and pepper. Adjust seasoning to your taste. Chill in the refrigerator until serving.

9. Serve: Serve the stuffed eggplants warm, topped with a dollop of yogurt-mayo sauce and a sprinkle of parsley or paprika for garnish.

Nutrients

• Calories: 310 kcal per serving

• Protein: 18 g

• Fat: 22 g

• Carbohydrates: 9 g

• Fiber: 3 g

• Vitamin A: 12% of daily value

• Vitamin C: 20% of daily value

• Calcium: 8% of daily value

• Iron: 15% of daily value

Why You’ll Love This Recipe

You’ll fall in love with this recipe because it offers that rare combination of comfort and sophistication. The roasted eggplants become irresistibly soft and creamy, soaking up the flavors of the savory meat filling. The yogurt-mayo sauce adds a cool, tangy note that contrasts perfectly with the warm, rich filling. It’s a meal that feels like home cooking but looks like something from a restaurant. Plus, it’s easy to make, requires minimal ingredients, and is as nutritious as it is delicious. Whether you’re feeding your family or impressing guests, this dish is a guaranteed hit.

The Origins and Inspiration Behind the Dish

Stuffed eggplants, also known as Imam Bayildi in Turkish or Melitzanes Papoutsakia in Greek, are classic dishes in Mediterranean and Middle Eastern cuisine. Traditionally, they are made with eggplants filled with spiced meat, vegetables, or rice, then baked to perfection. This version takes inspiration from those timeless recipes but adds a modern touch with the creamy yogurt-mayo topping — giving it a cool, velvety finish that complements the warmth of the baked filling. It’s a beautiful fusion of old-world flavors and contemporary simplicity.

Ingredient Spotlight

The true star here is the eggplant — a vegetable often underestimated but incredibly versatile. Its soft texture and ability to absorb flavors make it perfect for stuffing and roasting. Ground meat provides the protein and heartiness that balance the dish, while spices like paprika, coriander, and garlic bring depth and warmth. The yogurt-mayo sauce ties everything together, delivering a fresh, tangy note that lifts the rich filling without overpowering it. A touch of cheese on top adds that irresistible golden crust that makes every bite satisfying.

Storage and Reheating Tips

If you have leftovers, you’re in luck — this dish stores and reheats beautifully. Place cooled stuffed eggplants in an airtight container and refrigerate for up to 3 days. To reheat, bake them in the oven at 180°C (350°F) for about 10–15 minutes until warmed through. Avoid microwaving if possible, as it can make the eggplant mushy. You can also freeze the stuffed eggplants (without the sauce) for up to 2 months; thaw overnight in the fridge before reheating. The yogurt-mayo sauce should always be stored separately in the fridge and used within 3 days.

Common Variations to Try

There are endless ways to customize this dish to fit your taste or dietary needs. For a vegetarian option, replace the ground meat with a mix of sautéed mushrooms, lentils, or chickpeas. If you prefer a lighter version, skip the cheese topping or use low-fat yogurt in the sauce. Add chopped red bell peppers or grated carrots to the filling for extra color and nutrition. You can also spice it up with chili flakes or smoked paprika for a bolder flavor. For an Eastern twist, drizzle a bit of tahini sauce on top instead of yogurt-mayo.

Pairing Recommendations

This dish pairs beautifully with a fresh, crisp salad — think cucumber, tomato, and red onion with lemon dressing. You can also serve it with steamed rice, quinoa, or warm pita bread to soak up the flavorful juices. For a full Mediterranean-style meal, pair it with roasted potatoes and a simple cucumber-yogurt dip. A glass of dry white wine or a light red like Pinot Noir complements the dish’s earthy, creamy notes perfectly.

Health Benefits

Eggplants are rich in antioxidants, especially nasunin — a compound that supports brain health and protects cells from damage. They’re also low in calories and high in fiber, making them great for digestion and weight management. Ground meat provides essential proteins and iron, while the yogurt-mayo sauce offers probiotics that support gut health. When baked instead of fried, this dish retains all its flavor while keeping it light and heart-friendly. It’s a balanced meal that nourishes without feeling heavy.

Conclusion

These Baked Stuffed Eggplants with Ground Meat and Yogurt-Mayo Sauce are the kind of dish that brings warmth and comfort to your table. Each bite tells a story — tender eggplant, flavorful filling, creamy sauce — all working together in harmony. It’s elegant yet rustic, rich yet refreshing, simple yet deeply satisfying. Whether you’re cooking for yourself or sharing with loved ones, this recipe captures the magic of homemade food that feeds both body and soul. Once you’ve tried it, it’s sure to become one of your go-to favorites for any season.