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
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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.
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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.
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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.
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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.
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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.
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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