There’s something magical about the combination of tender, roasted eggplant, savory spiced meat, and a creamy, garlicky sauce. This Stuffed Eggplant with Spicy Garlic Tahini Sauce is a dish that feels gourmet but is surprisingly easy to prepare. Whether you’re looking for a satisfying weeknight meal or an impressive dish for guests, this recipe will not disappoint.
Stuffed eggplant is a staple in Mediterranean and Middle Eastern cuisine, known for its rich flavors and hearty texture. The balance of warm spices, juicy tomatoes, and fresh herbs creates a filling that’s both comforting and aromatic. And when you drizzle it with the spicy garlic tahini sauce, every bite becomes a delightful explosion of flavors.
Let’s dive into this flavorful feast and explore how you can make it at home!
Why You’ll Love This Stuffed Eggplant Recipe
✔ Bold & Flavorful – A perfect balance of warm spices, tender eggplant, and creamy sauce
✔ High in Protein – Packed with lean ground meat and Greek yogurt for a protein boost
✔ Healthy & Satisfying – A nutritious dish that leaves you full and energized
✔ Customizable – Use your favorite protein or make it vegetarian
✔ Restaurant-Quality at Home – Impress your family with a gourmet meal
Ingredients for Stuffed Eggplant with Spicy Garlic Tahini Sauce
Here’s what you’ll need to make this savory and satisfying dish:
For the Stuffed Eggplant:
| Ingredient | Quantity | Notes |
|---|---|---|
| Paprika | 1 teaspoon | Adds warmth and color |
| Ground coriander | 1 teaspoon | Earthy and slightly citrusy |
| Ground cumin | 1 teaspoon | Essential Middle Eastern spice |
| Ground cinnamon | ½ teaspoon | Adds depth and warmth |
| Eggplants | 2 large, halved | Scoop out the center, leaving 1″ border |
| Olive oil | 4 tablespoons | Divided for roasting and cooking |
| Salt | To taste | Enhances all flavors |
| Black pepper | To taste | Adds mild heat |
| Small onion | 1, finely diced | Builds a flavor foundation |
| Ground beef (or turkey, chicken, lamb, sausage) | ½ pound | Lean meat recommended |
| Garlic cloves | 4, pressed | Infuses rich aroma |
| Red pepper flakes (optional) | Pinch | Adds extra heat |
| Cooked basmati rice | 1 ½ cups | Provides a fluffy texture |
| Cherry tomatoes | ½ cup, chopped | Adds a slight sweetness |
| Flat-leaf parsley | 1 tablespoon, chopped | Brightens up the dish |
| Fresh mint leaves | 1 teaspoon, chopped | Adds a fresh herbal note |
| Pistachios (optional) | 1 tablespoon, chopped | Adds crunch and nuttiness |
For the Spicy Garlic Tahini Sauce:
| Ingredient | Quantity | Notes |
|---|---|---|
| Greek yogurt | ½ cup | Low-fat, plain for creaminess |
| Tahini paste | 2 tablespoons | Adds nutty richness |
| Garlic cloves | 6 | Bold, spicy garlic flavor |
| Lemon juice | 1 tablespoon | Adds brightness and acidity |
| Salt | ½ teaspoon | Enhances flavor |
| Cayenne pepper | ¼ teaspoon (or to taste) | Gives a spicy kick |
| Water | 3 tablespoons | Adjust for desired consistency |
Step-by-Step Instructions for Making Stuffed Eggplant
1. Prepare the Eggplants
- Preheat your oven to 375°F (190°C).
- Brush the halved and scooped eggplants with 2 tablespoons of olive oil, then season with salt and black pepper.
- Place them on a baking sheet and roast for 20 minutes, until they start to soften.
2. Cook the Filling
- Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the diced onion and sauté until translucent (3-4 minutes).
- Stir in the ground meat and cook until browned, breaking it up as it cooks.
- Add the garlic, paprika, coriander, cumin, cinnamon, and red pepper flakes (if using). Cook for another 2 minutes until fragrant.
3. Combine the Filling
- Mix in the cooked basmati rice, cherry tomatoes, parsley, and mint. Stir until well combined and heated through.
- If using, add chopped pistachios for extra crunch.
4. Stuff the Eggplants
- Remove the eggplants from the oven and fill each half with the meat and rice mixture, pressing it in gently.
- Return to the oven and bake for 15-20 minutes, until the eggplants are fully tender.
5. Make the Spicy Garlic Tahini Sauce
- In a blender or food processor, combine the Greek yogurt, tahini, garlic, lemon juice, salt, cayenne pepper, and water.
- Blend until smooth and creamy. Adjust seasoning as needed.
6. Serve & Garnish
- Remove the eggplants from the oven and drizzle generously with the spicy garlic tahini sauce.
- Garnish with extra mint leaves and serve hot.
Enjoy your flavorful stuffed eggplant with a side of warm pita bread or a fresh salad!
Tips for the Best Stuffed Eggplant
✅ Choose Firm Eggplants – Look for deep purple, glossy eggplants for the best texture.
✅ Roast the Eggplants First – Softens them and enhances the flavor.
✅ Use High-Quality Tahini – A good tahini paste makes a big difference in flavor.
✅ Make It Vegetarian – Swap the meat for chickpeas or lentils.
✅ Add a Crunchy Topping – Try toasted pine nuts or sesame seeds for extra texture.
Variations of Stuffed Eggplant
1. Mediterranean Vegetarian Stuffed Eggplant
- Replace ground meat with chickpeas or quinoa for a plant-based version.
- Add crumbled feta cheese for a tangy kick.
2. Spicy Moroccan Stuffed Eggplant
- Increase the cinnamon and cayenne pepper for a North African twist.
- Serve with a side of harissa yogurt sauce.
3. Cheese-Lover’s Stuffed Eggplant
- Sprinkle the top with shredded mozzarella or feta before baking for a cheesy crust.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~350 kcal |
| Protein | 18g |
| Carbs | 40g |
| Fat | 14g |
| Fiber | 7g |
Values may vary based on ingredients and portion size.
Frequently Asked Questions (FAQs)
1. Can I use a different type of meat?
Yes! You can use turkey, chicken, lamb, or even sausage for different flavors.
2. How do I store and reheat stuffed eggplant?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warm.
3. Can I make this dish ahead of time?
Yes! Prepare the filling in advance and assemble just before baking.
4. What can I serve with stuffed eggplant?
Pair it with hummus, pita bread, tabbouleh, or a cucumber yogurt salad.
5. Is tahini sauce spicy?
The cayenne adds mild heat, but you can adjust it to your taste.
6. Can I freeze stuffed eggplant?
Yes, but freeze without the sauce. Reheat and drizzle the sauce fresh before serving.
Final Thoughts: A Dish Bursting with Flavor
This Stuffed Eggplant with Spicy Garlic Tahini Sauce is a bold, hearty, and unforgettable dish. Whether you’re a fan of Middle Eastern flavors or simply looking for a new recipe to try, this dish is guaranteed to impress.
Try it today and experience the perfect balance of spices, creamy tahini, and tender roasted eggplant!
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Stuffed Eggplant with Spicy Garlic Tahini Sauce: A Flavorful Feast
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
This Stuffed Eggplant with Spicy Garlic Tahini Sauce is a perfect blend of bold spices, tender roasted eggplant, and a creamy, garlicky sauce. Packed with fragrant herbs, juicy tomatoes, and hearty meat or plant-based protein, this dish is both comforting and nutritious. Serve it with warm pita bread or a fresh salad for a flavorful feast that will impress any crowd!
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 (leave a 1-inch border)
- 4 tablespoons olive oil (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
- 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 extra 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 the oven to 375°F (190°C). Brush the halved and scooped eggplants with 2 tablespoons of olive oil, then season with salt and black pepper. Place them on a baking sheet and roast for 20 minutes until they soften.
-
Cook the Filling: In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté until translucent (3-4 minutes). Add the ground meat and cook until browned, breaking it up as it cooks. Stir in the garlic, paprika, coriander, cumin, cinnamon, and red pepper flakes. Cook for an additional 2 minutes until fragrant.
-
Combine the Filling: Stir in the cooked basmati rice, cherry tomatoes, parsley, and mint. Mix well and cook for another minute until combined. If using, add the chopped pistachios for a slight crunch.
-
Stuff the Eggplants: Remove the eggplants from the oven and fill each half with the meat and rice mixture, pressing it in slightly. Return the stuffed eggplants to the oven and bake for 15-20 minutes until tender.
-
Make the Spicy Garlic Tahini Sauce: In a blender or food processor, combine the Greek yogurt, tahini paste, garlic, lemon juice, salt, cayenne pepper, and water. Blend until smooth and creamy. Adjust seasoning if needed.
-
Serve & Garnish: Remove the stuffed eggplants from the oven and drizzle with the spicy garlic tahini sauce. Garnish with extra mint leaves and serve hot.
Notes
- Make It Vegetarian: Replace the meat with chickpeas or lentils for a plant-based version.
- Spice It Up: Add extra cayenne pepper or harissa for more heat.
- Dairy-Free Option: Swap the Greek yogurt for a plant-based yogurt in the sauce.
- Storage Tip: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warm.
- Freezing Tip: Freeze the stuffed eggplants before adding the sauce. Reheat and drizzle fresh sauce before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Roasting & Sautéing
- Cuisine: Mediterranean