Name: Harissa Beef Stuffed Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Middle Eastern
Ingredients: 2 medium eggplants; 2 tbsp olive oil, divided; 1 onion, chopped; 3 cloves garlic, minced; 450g / 1 lb extra lean ground beef; 1 tbsp cumin; 1/4 tsp cinnamon; 2 tbsp tomato paste; 1–2 tbsp harissa paste; 125ml / 1/2 cup stock or water; Salt, to taste; 125g / 1/2 cup plain yogurt; 1 tbsp parsley, chopped

This Harissa Beef Stuffed Eggplant is a hearty and flavorful dish that combines tender roasted eggplant with spiced ground beef, fragrant harissa, and a creamy yogurt topping. I love how it brings warmth and depth to the table, perfect for both weeknight dinners and special occasions.

Why You’ll Love This Recipe

I like how this recipe balances smokiness from the harissa with the natural sweetness of roasted eggplant. The ground beef makes it filling, while the yogurt and parsley add a fresh, cooling finish. I find it’s a complete meal on its own, but it also pairs well with rice, couscous, or flatbread.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
2 eggplant, medium
2 tbsp olive oil, divided
1 onion, chopped
3 cloves garlic, minced
450g / 1 lb extra lean ground beef
1 tbsp cumin
1/4 tsp cinnamon
2 tbsp tomato paste
1-2 tbsp harissa paste
125ml / 1/2 cup stock or water
salt to taste
125g / 1/2 cup plain yogurt
1 tbsp parsley, chopped

Directions

I start by preheating the oven to 400°F (200°C).
I slice the eggplants in half lengthwise, scoop out some of the flesh to create a cavity, brush them with 1 tablespoon olive oil, and place them cut side up on a baking sheet. I roast them for about 25–30 minutes until tender.
While the eggplants roast, I heat the remaining olive oil in a pan over medium heat. I sauté the onion until softened, then add the garlic and cook for another minute.
I stir in the ground beef, breaking it apart as it browns.
Once the beef is cooked, I add cumin, cinnamon, tomato paste, harissa paste, and stock or water. I let it simmer for 8–10 minutes until the mixture thickens and becomes rich in flavor. I season with salt to taste.
I remove the eggplants from the oven, then fill each half with the beef mixture.
I top the stuffed eggplants with a spoonful of yogurt and sprinkle with parsley before serving.

Servings and Timing

This recipe makes 4 servings. It takes about 15 minutes to prepare and 30 minutes to cook, so the total time is around 45 minutes.

Variations

I sometimes swap the beef for ground lamb for a more traditional Middle Eastern flavor. If I want a vegetarian version, I use lentils or chickpeas instead of meat. For a spicier kick, I increase the amount of harissa paste, while a milder dish works well with just one tablespoon. Adding pomegranate seeds on top is also a nice way to bring brightness and a pop of color.

Storage/Reheating

I store leftover stuffed eggplants in an airtight container in the fridge for up to 3 days. To reheat, I place them in the oven at 350°F (175°C) for about 15 minutes or until warmed through. I can also reheat them in the microwave, but I prefer the oven to keep the texture of the eggplant firm.

FAQs

Can I make this recipe ahead of time?

Yes, I often prepare the beef filling a day in advance and store it in the fridge. Then I just roast the eggplants and assemble before serving.

Do I need to peel the eggplant?

No, I leave the skin on because it helps the eggplant hold its shape while roasting.

Can I freeze stuffed eggplants?

Yes, I freeze them after baking and cooling. I wrap them tightly and reheat in the oven when ready to eat.

What can I use instead of harissa paste?

If I don’t have harissa, I use a mix of chili paste, smoked paprika, and a touch of garlic to mimic the flavors.

How do I make this dish less spicy?

I simply reduce the harissa paste to 1 tablespoon or even less for a milder taste.

Can I use Greek yogurt instead of plain yogurt?

Yes, I often use Greek yogurt because it’s creamier and adds a richer texture.

What sides go best with this dish?

I like to serve it with couscous, rice, or flatbread, along with a fresh salad.

Can I cook the eggplants without roasting?

Yes, I sometimes grill them instead, which gives a smokier flavor.

What type of stock works best?

I usually use beef stock for a richer flavor, but chicken or vegetable stock also works.

Can I add cheese on top?

Yes, sprinkling feta or mozzarella before baking makes it extra indulgent.

Conclusion

I love how this Harissa Beef Stuffed Eggplant combines bold spices with tender roasted eggplant for a dish that feels both comforting and vibrant. It’s versatile enough to adjust for spice preference and works beautifully for both casual meals and entertaining. This is one recipe I keep coming back to when I want something hearty yet full of bright, layered flavors.