Stuffed eggplant is a beautiful and flavorful dish that brings together aromatic spices, hearty ground meat, and the fresh tastes of herbs and vegetables. This recipe is a delightful combination of Middle Eastern-inspired flavors like cumin, coriander, and cinnamon, all packed into roasted eggplants and topped with a zesty, spicy garlic tahini sauce. It’s the perfect dish to serve for a comforting dinner or when you’re looking to impress guests with something a little different. Plus, the addition of a creamy garlic tahini sauce adds an extra layer of richness and spice, making it irresistible.
Ingredients:
Stuffed Eggplant:
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 2 eggplants, halved lengthwise, with the centers scooped out (leaving about a 1″ border)
- 4 tablespoons olive oil (divided)
- Salt and 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 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 leaves for garnish)
- 1 tablespoon roughly chopped pistachios (optional, for garnish)
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 (adjust to desired heat)
- 3 tablespoons of water, added to achieve the desired sauce consistency.
Instructions:
- Prepare the Eggplants:
- Preheat the oven to 400°F (200°C).
- Drizzle the cut side of the halved and scooped eggplants with 2 tablespoons of olive oil, then season with salt and black pepper.
- Place them on a baking sheet, cut side up, and roast for about 25 minutes or until tender and slightly golden.
- Cook the Filling:
- While the eggplants are roasting, heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the finely diced onion and cook until soft, about 3-4 minutes.
- Add the garlic, ground meat, paprika, ground coriander, cumin, cinnamon, and a pinch of red pepper flakes (if using).
- Cook until the meat is browned and cooked through, breaking it apart as it cooks, about 7-8 minutes.
- Combine the Filling:
- Add the cooked basmati rice, cherry tomatoes, parsley, and mint to the skillet with the meat mixture.
- Combine all the ingredients thoroughly and let them sit for a few minutes to allow the flavors to blend.
- Adjust seasoning with salt and freshly cracked black pepper to your liking.
- Stuff the Eggplants:
- Once the eggplants are roasted and tender, remove them from the oven and spoon the meat and rice mixture into each eggplant half, packing the filling in.
- Return the stuffed eggplants to the oven and bake for an additional 10-12 minutes, until everything is heated through.
- Make the Spicy Garlic Tahini Sauce:
- In a small bowl, whisk together the Greek yogurt, tahini paste, garlic, lemon juice, salt, cayenne pepper, and water until smooth and well-combined.
- Adjust the consistency with more water if needed to make it drizzle-able.
- Serve:
- Remove the stuffed eggplants from the oven and drizzle generously with the spicy garlic tahini sauce.
- Garnish with extra chopped mint leaves and chopped pistachios, if desired, for a bit of crunch and extra flavor.
Conclusion:
This spiced stuffed eggplant dish is a delightful balance of rich flavors and textures. The roasted eggplant becomes tender and slightly sweet, while the filling is packed with savory spices, meat, and rice. The bright, fresh herbs and crunchy pistachios add complexity, while the creamy garlic tahini sauce provides a punch of bold flavor. It’s a meal that’s sure to satisfy and impress, perfect for a family dinner or a gathering with friends.
Spiced Stuffed Eggplant with Garlic Tahini Sauce
Roasted eggplant halves stuffed with a flavorfulmix of spiced meat, basmati rice, and herbs, topped with a tangy and spicygarlic tahini sauce.
Ingredients
Stuffed Eggplant:
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 2 eggplants halved lengthwise, with the centers scooped out (leaving about a 1″ border)
- 4 tablespoons olive oil divided
- Salt and 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 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 leaves for garnish
- 1 tablespoon roughly chopped pistachios optional, for garnish
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 adjust to desired heat
- 3 tablespoons of water added to achieve the desired sauce consistency.
Instructions
Prepare the Eggplants:
- Preheat the oven to 400°F (200°C).
- Drizzle the cut side of the halved and scooped eggplants with 2 tablespoons of olive oil, then season with salt and black pepper.
- Place them on a baking sheet, cut side up, and roast for about 25 minutes or until tender and slightly golden.
Cook the Filling:
- While the eggplants are roasting, heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the finely diced onion and cook until soft, about 3-4 minutes.
- Add the garlic, ground meat, paprika, ground coriander, cumin, cinnamon, and a pinch of red pepper flakes (if using).
- Cook until the meat is browned and cooked through, breaking it apart as it cooks, about 7-8 minutes.
Combine the Filling:
- Add the cooked basmati rice, cherry tomatoes, parsley, and mint to the skillet with the meat mixture.
- Combine all the ingredients thoroughly and let them sit for a few minutes to allow the flavors to blend.
- Adjust seasoning with salt and freshly cracked black pepper to your liking.
Stuff the Eggplants:
- Once the eggplants are roasted and tender, remove them from the oven and spoon the meat and rice mixture into each eggplant half, packing the filling in.
- Return the stuffed eggplants to the oven and bake for an additional 10-12 minutes, until everything is heated through.
Make the Spicy Garlic Tahini Sauce:
- In a small bowl, whisk together the Greek yogurt, tahini paste, garlic, lemon juice, salt, cayenne pepper, and water until smooth and well-combined.
- Adjust the consistency with more water if needed to make it drizzle-able.
Serve:
- Remove the stuffed eggplants from the oven and drizzle generously with the spicy garlic tahini sauce.
- Garnish with extra chopped mint leaves and chopped pistachios, if desired, for a bit of crunch and extra flavor.