Stuffed Eggplant
thecozyapron.com/stuffed-eggplant
by Ingrid Beer
This warming stuffed eggplant is filled
with basmati rice, lean ground beef,
tomatoes, herbs, plus a spicy garlic tahini
sauce!
Category: Entree
Cuisine: Middle Eastern
Yield: Serves 4
Nutrition Info: 524 calories per serving
Prep Time: 25 minutes
Cook time: 35 minutes
Total time: 1 hour
Stuffed Eggplant Ingredients:
1 teaspoon paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon ground cinnamon
2 eggplants, cut in half length-wise and center scooped out leaving about 1” border all around
Olive oil (about 4 tablespoons, divided use)
Salt
Black pepper
1 small onion, finely diced
½ pound lean ground beef (or turkey, chicken, lamb, or sausage)
4 cloves garlic, pressed through garlic press
Pinch red pepper flakes (optional)
1 ½ cups cooked basmati rice
½ cup chopped cherry tomatoes
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1 tablespoon chopped flat-leaf parsley
1 teaspoon chopped fresh mint leaves, plus a couple extra leaves for garnish
1 tablespoon roughly chopped pistachios (optional)
Spicy Garlic Tahini Sauce Ingredients:
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 your desired amount)
3 tablespoons water
Preparation:
1. Begin by gathering and prepping all of your spicy garlic tahini sauce ingredients according to the
ingredient list above to have ready and organized for use.
2. Preheat the oven to 400°, and line a baking sheet with parchment paper.
3. To prepare your garlic tahini sauce, adding all of the ingredients into a food processor and
process until smooth. Pour into a dish, and set aside while you prepare the rest of the recipe.
4. Next, gather and prep all of your stuffed eggplant ingredients according to the ingredient list
above to have ready and organized for use.
5. In a small ramekin, combine the paprika, coriander, cumin and cinnamon, and set this aside this
seasoning mix for a moment.
6. Place the four eggplant halves, flesh-side up, onto the baking sheet, and drizzle about 3
tablespoons of oil (total) over the flesh side of the cut eggplant, and sprinkle over about ⅓ of the
seasoning mix from your ramekin, plus a couple of good pinches of salt and pepper.
7. Place into the oven to roast until tender and easily pierced with a paring knife, about 35 minutes.
8. While your eggplant is roasting, prepare your filling by placing a pan over medium-high heat,
and drizzling in about 1 tablespoon of the oil. Once hot, add in the diced onion and saute for a
few minutes until tender, then crumble in the ground beef and cook that for a few minutes with
the onion.
9. Add in the remainder of the seasoning mix, along with a couple of pinches of salt and pepper, the
garlic and the red pepper flakes (if using), and continue to cook until the meat is cooked through.
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10. Add into this ground beef mixture the cooked rice, the chopped cherry tomatoes, the chopped
parsley and mint, plus the pistachios (if using), and fold together to combine. Keep warm.
11. Once the eggplant is tender, fill each roasted eggplant cavity with generous, equal portions of the
warm filling, and place onto a plate. Drizzle over some of the spicy garlic tahini sauce, and
garnish with extra mint or parsley, if desired.
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