Prep Time: 20 mins | Cook Time: 35 mins | Total Time: 55 mins | Yield: 4 Servings
You have got to give this dish a try! Every bite is divine, I promise you. Enjoy!
Spicy Garlic Tahini Sauce:
1/2 c plain, low-fat Greek yoghurt
2 tbsp tahini paste
6 cloves garlic
1 tbsp lemon juice
1/2 tsp salt
1/4 tsp cayenne pepper (or your desired amount)
3 tbsp water
1 tsp paprika
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground cinnamon
2 eggplants, cut in half length-wise and centre scooped out leaving about 1” border all around
Olive oil (about 4 tbsp, divided use)
1 small onion, finely diced
1/2-pound lean ground beef (or turkey, chicken, lamb, or sausage)
4 cloves garlic, pressed through a garlic press
Pinch red pepper flakes (optional)
1 1/2 c cooked basmati rice (you can get this from ½ c uncooked rice cooked with ¾ c water)
1/2 c chopped cherry tomatoes
1 tbsp chopped flat-leaf parsley
1 tsp chopped fresh mint leaves, plus a couple of extra leaves for garnish
1 tbsp roughly chopped pistachios (optional)
Step 1: Prepare the oven and preheat to 200 degrees C or 400 degrees F.
Step 2: Line with parchment paper a baking sheet.
Step 3: Toss in all the ingredients for the garlic tahini sauce to the food processor. Pulse until well blended.
Step 4: Add the coriander, cumin, cinnamon, and paprika in a small ramekin. Whisk until well mixed.
Step 5: Arrange the eggplants cut into two onto the prepared baking sheet.
Step 6: Drizzle 3 tablespoons of oil, 1/3 of the mixed seasonings, salt, and pepper over the eggplants.
Step 7: Place the baking sheet inside the preheated oven and roast for 35 minutes or until done.
Step 8: Meanwhile, place a pan on the stove and turn the heat to medium.
Step 9: Add 1 tablespoon of oil and allow it to become hot.
Step 10: Add the sliced onion and sauté for 3 minutes or until translucent.
Step 11: Add the ground beef and cook until crumbly and brown.
Step 12: Add the rest of the mixed seasonings, garlic, red pepper flakes, salt, and pepper. Stir and cook until done.
Step 13: Add the cooked rice, parsley, mint, cherry tomatoes, and pistachios. Stir until well mixed.
Step 14: Generously fill each eggplant with the mixture and arrange them on a serving plate.
Step 15: Drizzle the spicy garlic tahini sauce on top as well as chopped parsley.
Step 16: Serve and enjoy!
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