Stuffed Eggplants with Meat – A Homestyle Classic with the Soul of Granada Winery 🍆

Some dishes feel like a warm hug from home. These stuffed eggplants are exactly that a gentle aroma of frying, tender meat, and patience simmering over a low flame. It’s an old-fashioned recipe passed down through generations, now with a subtle twist of elegance and fine wine.

Wine pairing: The dry pomegranate wine from Granada Winery is the perfect match for this dish the deep pomegranate flavors balance the richness of the meat, creating a full, complex experience reminiscent of a relaxed evening at the winery.

Ingredients

3 medium eggplants

500 g (1 lb) ground beef

Salt and black pepper to taste

A bit of bread crumbs or a slice of soaked bread

¼ cup soda water (optional)

1½ tablespoons sugar

Oil for frying

Preparation

Slice the eggplants lengthwise into thin strips, cut each strip in half, and fry on both sides until tender.

Mix the ground meat with the seasonings and bread crumbs.

Place a small amount of filling at one end of each eggplant strip, roll up, and secure.

Arrange tightly in a pot, sprinkle with salt, pepper, and sugar.

Add water to cover the eggplants and cook over low heat until the liquid is almost absorbed.

Serve hot — the eggplants are soft, the meat is melt-in-your-mouth tender, and every bite feels like a small moment of love.