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
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the eggplants in half lengthwise. Scoop out some of the flesh to create a cavity, brush with 1 tbsp olive oil, and place cut side up on a baking sheet. Roast for 25–30 minutes until tender.
- Heat the remaining 1 tbsp olive oil in a pan over medium heat. Sauté the onion until softened, then add the garlic and cook for 1 minute.
- Add the ground beef, breaking it apart as it browns.
- Stir in cumin, cinnamon, tomato paste, harissa paste, and stock or water. Simmer for 8–10 minutes until thickened. Season with salt.
- Remove eggplants from the oven and fill each half with the beef mixture.
- Top with yogurt and sprinkle with parsley before serving.
Notes
Swap beef with lamb for a traditional Middle Eastern variation.
Make it vegetarian by using lentils or chickpeas instead of meat.
Adjust harissa amount to control spice level.
Leftovers store well in the fridge for up to 3 days.
Freeze baked stuffed eggplants for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting & Sautéing
- Cuisine: Middle Eastern
- Diet: Halal
Nutrition
- Serving Size: 1 stuffed eggplant half
- Calories: 340
- Sugar: 7g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 65mg
