Stuffed Eggplant with Warm-Spiced Beef and Garlic Tahini Sauce
By Liam Carter
Roasting the scooped eggplant halves until a knife slips through softens their flesh while keeping a sturdy border for the filling. This stuffed eggplant pairs warm-spiced ground beef and basmati rice with juicy cherry tomatoes and a tangy, spicy garlic tahini sauce.
The sauce is processed first from Greek yogurt, tahini, garlic, lemon juice, cayenne, salt, and water, then set aside while the components are prepared. Paprika, coriander, cumin, and cinnamon are divided between the eggplant and beef mixture, carrying the same warm seasoning through both. Onion, garlic, red pepper flakes, cooked rice, tomatoes, parsley, mint, and optional pistachios complete the filling.
At 400°, the eggplant is ready when its flesh is tender and easily pierced with a paring knife, about 35 minutes. Meanwhile, sauté the onion until tender before crumbling in the beef, then cook until the meat is cooked through. Filling the halves only after roasting matters, because the softened cavities hold generous, equal portions without tearing the skin.
Plate the filled eggplant halves while the rice-and-beef mixture is warm, then drizzle with the prepared sauce. Extra mint or parsley adds the final garnish, and optional pistachios bring a lightly crunchy finish to the filling.
Why you'll love this recipe
- Roasting the eggplant flesh-side up softens it until knife-tender, while the one-inch border remains substantial enough to contain the warm rice and beef filling.
- Processing the yogurt-tahini sauce until smooth distributes garlic, lemon, and cayenne evenly, so each drizzle has a consistent tangy, spicy character.
- Dividing the paprika, coriander, cumin, and cinnamon seasons both the eggplant and filling, creating a unified warm-spice profile rather than isolated flavor.
- Cooking the onion until tender before adding beef prevents firm onion pieces from distracting from the soft roasted eggplant and cooked basmati rice.
- Adding tomatoes and herbs after the meat cooks keeps their fresh character noticeable in the filling instead of cooking them down completely.
- Serving the filling in individual roasted eggplant cavities creates equal portions, while optional pistachios add a contrasting crunch against the tender components.
Ingredients
- •1 tsp paprika
- •1 tsp ground coriander
- •1 tsp ground cumin
- •0.5 tsp ground cinnamon
- •2 eggplants (cut in half lengthwise and centers scooped out, leaving about a 1-inch border)
- •4 tbsp olive oil (about, divided)
- •salt (to taste)
- •black pepper (to taste)
- •1 small onion (finely diced)
- •0.5 lb lean ground beef (or turkey, chicken, lamb, or sausage)
- •4 cloves garlic (pressed through a garlic press)
- •red pepper flakes (pinch, optional)
- •1.5 cups cooked basmati rice
- •0.5 cup cherry tomatoes (chopped)
- •1 tbsp flat-leaf parsley (chopped)
- •1 tsp fresh mint leaves (chopped, plus extra leaves for garnish)
- •1 tbsp pistachios (roughly chopped, optional)
- •0.5 cup Greek yogurt (plain, low-fat)
- •2 tbsp tahini paste
- •6 cloves garlic
- •1 tbsp lemon juice
- •0.5 tsp salt
- •0.25 tsp cayenne pepper (or desired amount)
- •3 tbsp water
Instructions
- 1
Gather and prep all spicy garlic tahini sauce ingredients.
- 2
Preheat the oven to 400° and line a baking sheet with parchment paper.
- 3
Add all garlic tahini sauce ingredients to a food processor and process until smooth.
- 4
Pour the sauce into a dish and set aside.
- 5
Gather and prep all stuffed eggplant ingredients.
- 6
Combine the paprika, coriander, cumin, and cinnamon in a small ramekin, then set the seasoning mix aside.
- 7
Place the four eggplant halves flesh-side up on the prepared baking sheet.
- 8
Drizzle about 3 tablespoons of olive oil over the eggplant flesh, then sprinkle with about one-third of the seasoning mix and pinches of salt and pepper.
- 9
Roast until the eggplant is tender and easily pierced with a paring knife, about 35 minutes.
- 10
While the eggplant roasts, heat a pan over medium-high heat and drizzle in about 1 tablespoon of olive oil.
- 11
Add the diced onion and sauté for a few minutes until tender.
- 12
Crumble in the ground beef and cook for a few minutes with the onion.
- 13
Add the remaining seasoning mix, salt, pepper, garlic, and optional red pepper flakes, then continue cooking until the meat is cooked through.
- 14
Fold the cooked rice, chopped cherry tomatoes, parsley, mint, and optional pistachios into the ground beef mixture, then keep warm.
- 15
Fill each roasted eggplant cavity with generous, equal portions of the warm filling and place onto a plate.
- 16
Drizzle with spicy garlic tahini sauce and garnish with extra mint or parsley, if desired.
FAQ
Nutrition (per serving)
Calories
524
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