Mediterranean Stuffed Eggplant (with Garlic Yogurt Sauce)

Name: Mediterranean Stuffed Eggplant (with Garlic Yogurt Sauce)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 2 medium eggplants; 3 tablespoons olive oil; 1 teaspoon paprika; 1/2 teaspoon ground cumin; 1/2 teaspoon dried oregano; Salt and black pepper; 1 tablespoon olive oil; 1 pound ground beef; 1 small yellow onion (finely diced); 3 garlic cloves (minced); 2 tablespoons tomato paste; 1 teaspoon paprika; 1/2 teaspoon ground cumin; 1/2 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup crushed tomatoes; 2 tablespoons chopped fresh parsley; 3/4 cup plain Greek yogurt; 1 small garlic clove (finely grated); 1 tablespoon lemon juice; 1 teaspoon olive oil; 1 tablespoon water; 1/4 teaspoon salt; Pinch of black pepper; 2 tablespoons toasted pine nuts; Fresh parsley; Lemon wedges (optional)

These Mediterranean Stuffed Eggplant boats are filled with a Lebanese-spiced ground beef filling, drizzled with a cool garlic yogurt sauce, and topped with toasted pine nuts. Everything comes together in under an hour and the flavor is anything but ordinary.

Prep20 min
Cook35 min
Total55 min
Makes4 servings
Calories574

Ingredients

4 servings

For the eggplant:

2 medium eggplants
3 tablespoons olive oil
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
Salt and black pepper

For the filling:

1 tablespoon olive oil
1 pound ground beef
1 small yellow onion (finely diced)
3 garlic cloves (minced)
2 tablespoons tomato paste
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup crushed tomatoes
2 tablespoons chopped fresh parsley

For the garlic yogurt sauce:

3/4 cup plain Greek yogurt
1 small garlic clove (finely grated)
1 tablespoon lemon juice
1 teaspoon olive oil
1 tablespoon water
1/4 teaspoon salt
Pinch of black pepper

For serving:

2 tablespoons toasted pine nuts
Fresh parsley
Lemon wedges (optional)

Method

1
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2
Slice eggplants in half lengthwise and score the cut sides in a crosshatch pattern. Be careful not to cut through the skin.
3
Combine olive oil, paprika, cumin, oregano, salt, black pepper in a small bowl. Brush the mixture over the flesh side of the eggplants, pressing some into the cuts. Place on the baking sheet cut-side up and roast for 30-35 minutes.
4
Meanwhile, heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, breaking it apart as it cooks.
5
Add onion and cook for 5 minutes, until softened. Stir in garlic and cook for another 30 seconds. Stir in tomato paste, paprika, cumin, oregano, salt, and pepper. Cook for another minute, stirring often.
6
Add crushed tomatoes and continue cooking for 2-3 more minutes, until slightly thickened. Remove from the heat and stir in parsley.
7
In a small bowl, whisk together the ingredients for the sauce until smooth. Add more water if needed to thin the sauce to a drizzleable consistency.
8
Assemble. Once the eggplants are done, lightly press down the flesh with a spoon to make more room for the beef mixture. Spoon over the filling.
9
Drizzle with the garlic yogurt sauce and top with toasted pine nuts, fresh parsley, and a drizzle of olive oil. Serve with lemon wedges for squeezing over just before eating.

Notes

Pick the right eggplant. Look for medium eggplants that feel firm and heavy for their size with smooth, shiny skin. Smaller to medium eggplants have fewer seeds, less bitterness, and roast more evenly than larger ones, which can get watery in the center. Score deeply but carefully. When you score the cut side of the eggplant, go deep enough to almost reach the skin but not through it. This lets the seasoned oil penetrate the flesh and helps the eggplant cook evenly all the way through. Cook the tomato paste. Do not rush this step. Letting the tomato paste cook in the pan with the beef for a full minute before adding the crushed tomatoes deepens the flavor and removes the raw, acidic edge. Swap the protein. Ground lamb makes the filling richer and is the more traditional Lebanese choice. Ground turkey keeps it lighter. Either works with the same spice blend and method. Toast the pine nuts. Use a dry skillet over medium-low heat for 2 to 3 minutes, stirring constantly. They go from golden to burned quickly so do not walk away from the pan. Make it ahead. Roast the eggplant and make the filling up to one day in advance. Store separately in the refrigerator and assemble just before serving. Storage. Leftovers keep in the refrigerator for up to 3 days. Store the garlic yogurt sauce separately. Reheat the eggplant in a 375°F oven for 10 to 15 minutes. Make it vegetarian. Swap the ground beef for a mixture of cooked lentils, finely diced mushrooms, and drained chickpeas. Keep the same spice blend and tomato paste method.