Prep Time: 20 mins | Cook Time: 35 mins | Total Time: 55 mins | Yield: 4 Servings
Talk about a healthy and delicious dish at the same time! This Stuffed Eggplant has all the things you are looking for! Try this recipe now, and prepare to fall in love. Enjoy!
Ingredients:
Spicy Garlic Tahini Sauce:
¼ tsp cayenne pepper (or your desired amount)
3 tbsp of water
1 tbsp lemon juice
6 cloves of garlic
½ tsp salt
½ c plain, low-fat Greek yoghurt
2 tbsp tahini paste
Stuffed Eggplant:
1 ½ c cooked basmati rice (you can get this from ½ c uncooked rice cooked with ¾ c water)
2 eggplants, cut in half lengthwise and center scooped out, leaving about a 1-inch border all around
Olive oil (about 4 tbsp, divided use)
½ lb. lean ground beef (or turkey, chicken, lamb, or sausage)
Salt
Black pepper
1 tsp ground cumin
½ tsp ground cinnamon
1 tsp paprika
1 tsp ground coriander
1 tbsp chopped flat-leaf parsley
½ c chopped cherry tomatoes
1 tsp chopped fresh mint leaves, plus a couple of extra leaves for garnish
1 small onion, finely diced
1 tbsp roughly chopped pistachios (optional)
4 cloves of garlic, pressed through a garlic press
A pinch of red pepper flakes (optional)
Directions:
Prepare the oven and preheat to 200 degrees C or 400 degrees F.
Line with parchment paper onto a baking sheet.
In a food processor, add all the ingredients for the tahini sauce. Pulse until well blended. Transfer the mixture into a bowl and set it aside.
Add cinnamon, paprika, cumin, and coriander into a small ramekin. Stir until well blended. Set aside.
Arrange the eggplants in a single layer onto the prepared baking sheet with the flesh side facing upwards.
Drizzle 3 tbsp of oil on top of the eggplants.
Sprinkle 1/2 of the mixed seasonings, salt, and pepper on top of the eggplants.
Place the baking sheet in the preheated oven and roast the eggplants for 35 minutes or until done.
Meanwhile, place a pan on the stove and turn the heat to medium-high.
Drizzle 1 tbsp of oil and allow it to become hot.
Add the onions, then sauté until translucent.
Add the ground beef, then cook until crumbly and brown. Sprinkle the rest of the mixed seasoning, salt, and pepper to taste.
Add the garlic and red pepper flakes, then sauté until aromatic.
Add the chopped parsley, chopped cherry tomatoes, pistachios, rice, and mint. Stir until well blended.
Fill each eggplant slice with the mixture.
Drizzle the tahini sauce over each serving.
Sprinkle more parsley on top to garnish.
Serve and enjoy!
