This hearty beef eggplant stuffed pumpkin is a fall-inspired masterpiece. A whole pumpkin is transformed into a cosy vessel for a rich, savoury filling of ground beef, eggplant, and aromatic spices. This impressive dish is perfect for sharing with friends and family on a chilly evening.
With its sweet and nutty flavour, the Hokkaido pumpkin is the perfect base for countless of fillings. Its natural sweetness complements savoury and sweet combinations, making it a versatile choice for any culinary adventure. You have to love it. This versatile pumpkin offers endless possibilities, from classic comfort food to unexpected flavour pairings (I shared some more recipes below).
These are some of the most common methods to prepare pumpkins: roasting, baking, cooking, steaming, pureeing, grilling or frying. You can either use them in savoury or sweet dishes, as well.
But there’s something undeniably comforting and satisfying about a stuffed pumpkin. Isn’t it? I just adore it. The pumpkin’s sweet flavour and soft and tender texture complement beautifully with a hearty filling. I decided to combine beef and eggplant. However, you can use anything from rice, couscous, vegetables to cheese.
Also, you might bake the whole dish or add the filling just at the end of baking time. That’s where the flavours combine.
Besides being delicious, it makes a stunning table centrepiece and a crowd-pleasing dish. It is the perfect dish choice for colder weather.
Additionally, here you can find more pumpkin recipes for all pumpkin fans: easy pumpkin hash browns, colourful risotto-filled butternut squash, a kind of a pizza pumpkin feta flammkuchen, a finger-licking baked Camembert cheese stuffed pumpkin or these Hokkaido pumpkin chocolate chip cookies.
Ingredients for one beef eggplant stuffed pumpkin (for two):
- 1/2 Hokkaido pumpkin
- 1 Tbsp of olive oil
- 2 shallots (sliced)
- 3 garlic cloves (chopped)
- 400 g ground beef
- 1/2 eggplant (diced)
- 30 g chives (chopped)
- 100 ml white wine
- salt and pepper
- 2 Tbsp of cottage cheese or sour cream
Start with preheating the oven to 200°C. Wash and halve the pumpkin. Scoop out the seeds and strands and prick the pumpkin on the inside and outside. Place it into a baking dish (cut side up) greased with olive oil. Then place it in the oven and bake for 30 minutes.
In the meantime, prepare the filling. In a larger non-sticking pan heat some olive oil. Then, stir in the sliced shallots and after they turn translucent, add the beef. Brown it on all sides. Add the splash of wine, stir, and add the diced eggplant. Season with sea salt and pepper and bring to a simmer.
Then, reduce the heat, to a medium-low, cover with a lid and cook for 20 minutes or until nicely tender. At the end stir in the fresh chives.
Check on the pumpkin: it should be tender but firm to the bite and still holding its shape. Take the baking dish out of the oven and stuff it with the beef eggplant filling. Reduce the oven temperature to 190° and place the pumpkin back in it for 10-15 minutes.
Finally, cut the beef eggplant stuffed pumpkin into serving pieces or simply in half. Serve it with a spoonful of cottage cheese or sour cream and some additional chives.
Enjoy!
