Description
This savory stuffed eggplant recipe offers a flavorful and healthy dinner solution for busy weeknights, featuring tender eggplant boats filled with a hearty, nutrient-packed meat and spice mixture, topped with a creamy tahini drizzle.
Ingredients
Scale
- 2 large eggplants (approx. 750 g total)
- 30 ml (2 tbsp) olive oil, plus extra for brushing
- 1 large yellow onion (approx. 150 g), finely diced
- 3 cloves garlic, minced
- 450 g (1 lb) lean ground beef
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 0.25 tsp cayenne pepper (optional)
- 0.5 tsp ground cinnamon
- 30 g (2 tbsp) tomato paste
- 120 ml (0.5 cup) vegetable broth
- 60 g (0.5 cup) pitted Medjool dates, finely chopped
- 60 ml (4 tbsp) fresh lemon juice
- Salt to taste
- Freshly ground black pepper to taste
- 60 ml (0.25 cup) tahini
- 45 ml (3 tbsp) cold water
- 30 g (0.25 cup) pistachios, shelled and roughly chopped
- 15 g (0.25 cup) fresh mint leaves, roughly chopped
- 30 g (0.25 cup) pomegranate arils
Instructions
- Prep Eggplant Shells: Preheat your oven to 200 degrees C (400 degrees F) and line a large baking sheet with parchment paper. Halve two large eggplants lengthwise, then carefully scoop out the flesh, leaving a 0.5-inch border to create sturdy boats. Dice the scooped flesh into 0.5-inch cubes. Lightly score the inside of the shells, sprinkle with salt, and let them sit cut-side down on paper towels for 15 minutes to draw out moisture. Pat them dry thoroughly, brush with olive oil, and roast cut-side up for 15-20 minutes until slightly softened and lightly browned.
- Saute Aromatics and Eggplant: While the shells roast, heat 2 tbsp olive oil in a large 10-inch skillet over medium heat. Add the diced eggplant flesh and diced onion, cooking for 8-10 minutes until softened and translucent, stirring occasionally. Add minced garlic and cook for just 1 minute until fragrant.
- Brown the Beef: Add the ground beef to the skillet, breaking it up with a spoon. Cook until thoroughly browned, about 5-7 minutes. Drain any excess fat.
- Add Spices and Tomato Paste: Stir in ground cumin, coriander, smoked paprika, cayenne (if using), and cinnamon. Cook for 1 minute until fragrant. Add tomato paste and stir to coat the beef and vegetables, cooking for 2 minutes to deepen the flavor.
- Simmer Filling: Pour in vegetable broth and add the finely chopped dates. Bring the mixture to a simmer, then reduce heat to low and cook, stirring occasionally, for 8-10 minutes. The liquid will mostly absorb, and the flavors will meld together. Stir in fresh lemon juice, then season with salt and pepper to taste.
- Stuff and Bake: Remove the pre-baked eggplant shells from the oven. Fill each roasted eggplant half generously with the beef and date mixture, mounding it slightly. Return the stuffed eggplants to the oven and bake for another 20-25 minutes, or until the eggplant shells are very tender and the filling is heated through and lightly caramelized on top.
- Prepare Drizzle and Garnish: While the stuffed eggplants bake, whisk together tahini, fresh lemon juice, cold water, and a pinch of salt in a small bowl until smooth and creamy. Toast pistachios in a dry skillet over medium heat for 2-3 minutes until fragrant and lightly golden.
- Serve: Carefully transfer two stuffed eggplants onto a warm plate. Drizzle the Lemon-Tahini Drizzle over the top. Sprinkle generously with toasted pistachios, vibrant pomegranate arils, and fresh mint leaves for a beautiful finish.
Notes
Choose firm, glossy eggplants without blemishes. If the filling looks too dry, splash in 1-2 tbsp more broth to maintain moisture. For a lighter dish, consider using ground turkey or plant-based crumbles instead of ground beef.
- Prep Time: 35 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 stuffed eggplant half
- Calories: 600 calories
- Sugar: 15 g
- Sodium: 650 mg
- Fat: 38 g
- Saturated Fat: 10 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 11 g
- Protein: 38 g
- Cholesterol: 90 mg
Keywords: stuffed eggplant, healthy dinner, family friendly, easy, Middle Eastern, ground beef, tahini, dates, weeknight meal, comforting