Prep Time: 20 mins | Cook Time: 35 mins | Total Time: 55 mins | Yield: 4 Servings
These Stuffed Eggplants are what you just need today! They are loaded with pretty much the best things ever! Ready in less than an hour, this recipe is surely amazing. Enjoy!
Ingredients:
Spicy Garlic Tahini Sauce:
6 cloves garlic
1 tbsp lemon juice
¼ tsp cayenne pepper (or your desired amount)
3 tbsp water
½ c plain, low-fat Greek yogurt
½ tsp salt
2 tbsp tahini paste
Stuffed Eggplant:
2 eggplants, cut in half lengthwise and center scooped out, leaving about a 1-inch border all around
1 tsp paprika
½ tsp ground cinnamon
1 tsp ground cumin
½ lb. lean ground beef (or turkey, chicken, lamb, or sausage)
1 ½ c cooked basmati rice (you can get this from ½ c uncooked rice cooked with ¾ c water)
½ c chopped cherry tomatoes
Olive oil (about 4 tablespoons, divided use)
1 small onion, finely diced
1 tbsp chopped flat-leaf parsley
4 cloves garlic, pressed through a garlic press
1 tsp ground coriander
1 tsp chopped fresh mint leaves, plus a couple of extra leaves for garnish
Salt
Black pepper
A pinch of red pepper flakes (optional)
1 tbsp roughly chopped pistachios (optional)
Directions:
Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
Line the inside of a baking sheet with parchment paper.
In your food processor, add all the ingredients for the tahini sauce. Pulse a few times until well incorporated. Transfer the mixture to a mixing bowl.
Add cinnamon, paprika, cumin, and coriander into a small bowl. Whisk everything until well incorporated.
Arrange the eggplants onto the prepared baking sheet with the flesh facing upwards. Add 3 tbsp of oil on top, followed by 1/3 of the seasonings, a bit of salt, and pepper. Roast for 35 minutes or until tender.
Place a pan on the stove and turn the heat to medium-high. Add 1 tbsp of oil and allow it to become hot.
Add the ground beef, then cook for a few minutes until crumbly and brown.
Add the onions, then sauté for about 3 minutes or until soft. Add the rest of the seasonings together with salt, pepper, garlic, and red pepper flakes. Saute for a few minutes until aromatic.
Add the mint, parsley, cooked rice, pistachios, and cherry tomatoes. Stir everything until well incorporated. Remove from the heat.
Stuff each eggplant with the mixture, then top with the tahini sauce and more parsley.
Serve right away. Enjoy!
Ingredients
- Spicy Garlic Tahini Sauce:
- 6 cloves garlic
- 1 tbsp lemon juice
- ¼ tsp cayenne pepper (or your desired amount)
- 3 tbsp water
- ½ c plain, low-fat Greek yogurt
- ½ tsp salt
- 2 tbsp tahini paste
- Stuffed Eggplant:
- 2 eggplants, cut in half lengthwise and center scooped out, leaving about a 1-inch border all around
- 1 tsp paprika
- ½ tsp ground cinnamon
- 1 tsp ground cumin
- ½ lb. lean ground beef (or turkey, chicken, lamb, or sausage)
- 1 ½ c cooked basmati rice (you can get this from ½ c uncooked rice cooked with ¾ c water)
- ½ c chopped cherry tomatoes
- Olive oil (about 4 tablespoons, divided use)
- 1 small onion, finely diced
- 1 tbsp chopped flat-leaf parsley
- 4 cloves garlic, pressed through a garlic press
- 1 tsp ground coriander
- 1 tsp chopped fresh mint leaves, plus a couple of extra leaves for garnish
- Salt
- Black pepper
- A pinch of red pepper flakes (optional)
- 1 tbsp roughly chopped pistachios (optional)
Instructions
Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
Line the inside of a baking sheet with parchment paper.
In your food processor, add all the ingredients for the tahini sauce. Pulse a few times until well incorporated. Transfer the mixture to a mixing bowl.
Add cinnamon, paprika, cumin, and coriander into a small bowl. Whisk everything until well incorporated.
Arrange the eggplants onto the prepared baking sheet with the flesh facing upwards. Add 3 tbsp of oil on top, followed by 1/3 of the seasonings, a bit of salt, and pepper. Roast for 35 minutes or until tender.
Place a pan on the stove and turn the heat to medium-high. Add 1 tbsp of oil and allow it to become hot.
Add the ground beef, then cook for a few minutes until crumbly and brown.
Add the onions, then sauté for about 3 minutes or until soft. Add the rest of the seasonings together with salt, pepper, garlic, and red pepper flakes. Saute for a few minutes until aromatic.
Add the mint, parsley, cooked rice, pistachios, and cherry tomatoes. Stir everything until well incorporated. Remove from the heat.
Stuff each eggplant with the mixture, then top with the tahini sauce and more parsley.
Serve right away. Enjoy!
