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Stuffed Eggplant

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Tender roasted eggplant halves filled with a fragrant spiced meat-and-rice mixture, topped with creamy garlic tahini sauce and garnished with fresh herbs and pistachios for a Middle Eastern–inspired meal.

Ingredients

1 teaspoon paprika

1 teaspoon ground coriander

1 teaspoon ground cumin

1/2 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

1/2 pound lean ground beef (or turkey, chicken, lamb, or sausage)

4 cloves garlic, pressed or minced

Pinch red pepper flakes (optional)

1 1/2 cups cooked basmati rice

1/2 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:

1/2 cup plain low-fat Greek yogurt

2 tablespoons tahini paste

6 cloves garlic

1 tablespoon lemon juice

1/2 teaspoon salt

1/4 teaspoon cayenne pepper (or to taste)

3 tablespoons water

Instructions

  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 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.

Notes

Make vegetarian by replacing meat with lentils, chickpeas, or extra vegetables.

Use quinoa instead of rice for added protein.

Swap parsley and mint for cilantro and basil for a different flavor.

Add raisins or dried apricots for a sweet contrast.

Store sauce separately and drizzle just before serving.

Nutrition

Find it online: https://justsosavory.com/stuffed-eggplant/