Stuffed Eggplant

Why You’ll Love This Recipe

This dish is a satisfying combination of flavors and textures savory spiced meat, fluffy rice, sweet roasted eggplant, and a zesty tahini sauce. It’s highly adaptable, allowing you to use beef, lamb, turkey, or even a vegetarian filling. The presentation is beautiful, yet it’s easy enough for a casual meal. Plus, the leftovers taste just as good the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 teaspoon paprika
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• ½ teaspoon ground cinnamon
• 2 eggplants, halved lengthwise, centers scooped out leaving a 1-inch border
• Olive oil (about 4 tablespoons, divided use)
• Salt, to taste
• Black pepper, to taste
• 1 small onion, finely diced
• ½ pound lean ground beef (or turkey, chicken, lamb, or sausage)
• 4 cloves garlic, pressed or minced
• Pinch red pepper flakes (optional)
• 1 ½ cups cooked basmati rice
• ½ cup chopped cherry tomatoes
• 1 tablespoon chopped flat-leaf parsley
• 1 teaspoon chopped fresh mint leaves, plus extra for garnish
• 1 tablespoon roughly chopped pistachios (optional)

Spicy Garlic Tahini Sauce:

• ½ cup plain low-fat Greek yogurt
• 2 tablespoons tahini paste
• 6 cloves garlic
• 1 tablespoon lemon juice
• ½ teaspoon salt
• ¼ teaspoon cayenne pepper (or to taste)
• 3 tablespoons water

Directions

1. Preheat oven to 400°F (200°C). Brush eggplant halves with about 2 tablespoons olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 20–25 minutes until tender.
2. While eggplant roasts, heat remaining olive oil in a skillet over medium heat. Add onion and sauté for 3–4 minutes until softened.
3. Add the ground meat, breaking it up with a spoon. Cook until browned, about 6–7 minutes.
4. Stir in garlic, paprika, coriander, cumin, cinnamon, and red pepper flakes (if using). Cook for 1–2 minutes until fragrant.
5. Add cooked rice, cherry tomatoes, parsley, and mint. Stir to combine and heat through. Adjust seasoning with salt and pepper.
6. Remove eggplants from oven and carefully turn them over. Spoon the meat-and-rice mixture evenly into the cavities.
7. Return stuffed eggplants to the oven for 10 minutes to heat through.
8. While eggplant finishes cooking, make the sauce: Blend Greek yogurt, tahini paste, garlic, lemon juice, salt, cayenne pepper, and water until smooth.
9. Serve stuffed eggplants drizzled with spicy garlic tahini sauce, garnished with extra mint leaves and pistachios if desired.

Servings and timing

This recipe makes 4 servings.
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes

Variations

• Make it vegetarian by replacing meat with lentils, chickpeas, or extra rice and vegetables.
• Use quinoa instead of rice for added protein.
• Swap parsley and mint for cilantro and basil for a different flavor profile.
• Add raisins or dried apricots to the filling for a sweet contrast.
• Use roasted bell peppers or zucchini as an alternative to eggplant.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave in short intervals. The tahini sauce can be stored separately in the fridge for up to 5 days.

FAQs

Can I make this ahead of time?

Yes, you can prepare the filling and roast the eggplants in advance. Assemble and heat before serving.

Do I need to salt the eggplants before roasting?

Not for this recipe, but salting can help draw out bitterness if your eggplants are older.

Can I freeze stuffed eggplant?

Yes, freeze without the tahini sauce for up to 3 months. Thaw before reheating.

What can I use instead of tahini?

Peanut butter or almond butter mixed with a little olive oil can be used in a pinch.

Is this recipe spicy?

The heat comes from cayenne pepper and optional red pepper flakes; adjust to taste.

Can I use brown rice instead of basmati?

Yes, but brown rice will have a chewier texture and may change the flavor slightly.

How do I prevent soggy eggplant?

Roast cut-side down and avoid overcooking in the initial roast.

What’s the best meat for this recipe?

Lamb offers the most traditional flavor, but beef, turkey, or chicken work well too.

Can I grill the eggplants instead of roasting?

Yes, grilling adds a smoky flavor. Brush with oil and grill until tender before stuffing.

Can I serve this without sauce?

Yes, but the sauce adds a creamy, tangy contrast that elevates the dish.

Conclusion

Stuffed eggplant is a flavorful, satisfying dish that beautifully blends spiced meat, fluffy rice, fresh herbs, and creamy garlic tahini sauce. It’s a versatile recipe that can be adapted to suit different tastes and dietary needs while still delivering a hearty, comforting meal.

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