Stuffed EggPlants

The eggplants grown on Majorca are smaller than those from the mainland and are particularly purple, lighter than the eggplants commonly seen in the United States. I typically serve one whole eggplant to each guest for a first course, though occasionally I double the amount because the eggplants are so delicious. They also taste wonderful reheated the following day.

I use breadcrumbs in this recipe because I have never been able to find the omnipresent Majorcan Quely Crackers outside Spain. But any island cook would forgive this shortcoming  (and maybe not even notice the difference).

  • Serves 6


  • 1 cup olive oil
  • 6 small eggplants, about 1 pound total weight, stem end trimmed and cut in half lengthwise
  • Salt
  • 1 large yellow onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1/2 pound lean ground pork
  • 1/2 pound lean ground beef
  • 1/2 teaspoon chopped fresh marjoram
  • Freshly ground black pepper
  • 1 tablespoon fine dried bread crumbs
  • 1/2 cup tomato sauce


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In a deep skillet, heat the olive oil over medium-high heat until very hot. Season the eggplant halves with salt. Working in batches, fry the eggplant halves, cut side down, for about 5 minutes, or until browned. Decrease the heat to medium, turn the eggplants, and fry them on the round side for another 5 minutes, or until they have shrunken slightly and the flesh is tender. 

Using a slotted spoon, transfer the eggplants to paper towels to remove any excess oil. Let cool completely. Repeat with the remaining eggplant halves.

Discard all but 2 tablespoons of oil from the pan and return the pan to medium heat. Add the onion and garlic and sauté, stirring often, for 10 minutes, or until softened. Add the pork, beef and marjoram, season with salt and pepper, and mix well, using the edge of a wooden spatula or spoon to break up the ground meat into bits. Sauté, stirring occasionally for another 10 minutes, or until the meat is crumbly and cooked through. Transfer the mixture to a bowl.

Preheat the oven to 400ºF. Lightly oil a rimmed baking sheet.

Using a spoon, carefully remove the pulp of each eggplant half, taking care not to break the skin, and add the pulp to the meat mixture; reserve the eggplant shells for filling. Mix the eggplant pulp with the meat and taste to adjust the seasoning. Spoon the mixture into the empty eggplant halves. Transfer the stuffed eggplants to the prepared baking sheet. Sprinkle the tops evenly with the bread crumbs, and cover with about 2 teaspoons of the tomato sauce.

Bake the eggplants for 10 minutes, or until heated through. Place 2 eggplant halves on each plate and serve immediately.

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Sobrassada is a typical sausage from Majorca

Balearic IslandsThe gastronomy from Majorca, Menorca, Eivissa·Ibiza and Formentera is comprised of many delectable and pleasurable dishes. The cuisine takes full advantage of the islands' resources and the many cultures which have passed through the archipelago over the years have left their mark: many different civilisations (Greeks, Phoenicians, Romans, Arabs, French, English...).