Stuffed eggplant is a culinary delight that brings together a blend of spices, fresh herbs, and a rich, savory filling. This recipe for Stuffed Eggplant with Spicy Garlic Tahini Sauce is not only delicious but also versatile, allowing you to use your preferred choice of meat or keep it vegetarian. Let’s dive into this mouthwatering recipe that promises to impress and satisfy your taste buds.
Ingredients:
For the Stuffed Eggplant:
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 2 eggplants, halved lengthwise and center scooped out, leaving about a 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
- Pinch of 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 a few extra leaves for garnish
- 1 tablespoon roughly chopped pistachios (optional)
For the 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
Instructions:
- Prepare the Eggplants: Preheat your oven to 375°F (190°C). Brush the halved and scooped eggplants with about 2 tablespoons of olive oil, then sprinkle with salt and black pepper. Place them on a baking sheet and roast in the oven for about 20 minutes, until they begin to soften.
- Cook the Filling: In a large skillet, heat the remaining olive oil over medium heat. Add the finely diced onion and cook until translucent, about 3-4 minutes. Add the ground meat of your choice and cook until browned, breaking it up as it cooks. Stir in the pressed garlic, paprika, ground coriander, ground cumin, ground cinnamon, and a pinch of red pepper flakes if using. Continue cooking for an additional 2 minutes until the spices become aromatic.
- Combine the Filling: Stir in the cooked basmati rice, chopped cherry tomatoes, chopped parsley, and chopped fresh mint leaves. Cook until all ingredients are well blended and heated thoroughly. If using, stir in the roughly chopped pistachios.
- Stuff the Eggplants: Remove the eggplants from the oven and fill each half with the meat and rice mixture, pressing it down slightly to pack it in. Return the stuffed eggplants to the oven and bake for another 15-20 minutes until the eggplants are tender and the filling is heated through.
- Make the Spicy Garlic Tahini Sauce: In a blender or food processor, combine the plain Greek yogurt, tahini paste, garlic cloves, lemon juice, salt, cayenne pepper, and water. Blend until smooth and creamy. Adjust the seasoning to taste.
- Serve: Once the eggplants are done baking, remove them from the oven and drizzle with the spicy garlic tahini sauce. Garnish with extra mint leaves and serve hot.
Conclusion:
This Stuffed Eggplant with Spicy Garlic Tahini Sauce is a flavorful and hearty dish that’s perfect for a cozy dinner. The blend of aromatic spices, fresh herbs, and savory filling creates a delightful combination that’s both satisfying and nutritious. The spicy garlic tahini sauce adds a creamy, tangy kick that complements the richness of the stuffed eggplant beautifully. Enjoy this dish as a main course or as part of a larger Mediterranean-inspired feast. Bon appétit!