Description
Stuffed Eggplant is a delightful dish that combines tender roasted eggplants with a savory filling of basmati rice, lean ground beef, and flavorful herbs. Topped off with a spicy garlic tahini sauce, this recipe offers a wonderful fusion of tastes that’s perfect for family dinners or meal prep. Easy to customize based on dietary needs, Stuffed Eggplant can be enjoyed by everyone. Serve it alongside fresh salads or hearty sides for a balanced meal.
Ingredients
Scale
- 2 eggplants
- 1/2 pound lean ground beef (or turkey)
- 1 1/2 cups cooked basmati rice
- 1 small onion
- 4 cloves garlic
- Olive oil
- Spices: paprika, coriander, cumin, cinnamon
- Fresh herbs: parsley, mint
- Cherry tomatoes
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Slice the eggplants in half lengthwise and scoop out the centers, leaving about a 1-inch border.
- Drizzle olive oil over the eggplants and season with salt and pepper. Roast for about 35 minutes until tender.
- In a skillet, sauté diced onion in olive oil until soft. Add ground beef and cook until browned.
- Stir in minced garlic, spices, cooked rice, cherry tomatoes, parsley, mint, and pistachios if using.
- Fill each roasted eggplant half with the mixture and drizzle with spicy garlic tahini sauce before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed eggplant half (about 200g)
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 55mg