Stuffed eggplant
> 1 Hour
Stuffed eggplant
Ingredients
Method
Preheat the oven to 400° and proceed to line a baking sheet with care and precision.
In a small ramekin, combine the paprika, coriander, cumin, and cinnamon to create a seasoning mix of utmost flavor, and reserve it for later use.
Cut the eggplants in half and place them flesh-side up on the prepared baking sheet. Proceed to drizzle approximately 3 tablespoons of oil over the eggplant halves and sprinkle about ⅓ of the seasoning mix over them, followed by a few pinches of salt and pepper.
Roast the seasoned eggplants in the preheated oven until they achieve a tender consistency that allows for easy piercing with a paring knife. This should take approximately 35 minutes.
In a pan over medium-high heat, heat up 1 tablespoon of oil.
Once the oil is hot, add the diced onions and sauté them until they reach a tender consistency. Proceed to crumble in the ground beef and cook until it's properly browned.
Introduce the remainder of the seasoning mix, garlic, and red pepper flakes (if using), and cook until the beef is fully cooked and the flavors are well combined.
Add the cooked rice, chopped cherry tomatoes, parsley, mint, and pistachios (if desired) into the beef mixture and fold together to create a harmonious blend of flavors.
To prepare the garlic tahini sauce, blend all the ingredients until smooth and creamy. Pour the sauce into a dish and set aside.
Once the eggplants are fully cooked, fill each eggplant cavity with the beef and rice mixture and drizzle generously with the spicy garlic tahini sauce. For added finesse, garnish with extra mint or parsley. Savor the flavors and enjoy.
Stuffed eggplant
> 1 Hour
Ingredients
Method
Preheat the oven to 400° and proceed to line a baking sheet with care and precision.
In a small ramekin, combine the paprika, coriander, cumin, and cinnamon to create a seasoning mix of utmost flavor, and reserve it for later use.
Cut the eggplants in half and place them flesh-side up on the prepared baking sheet. Proceed to drizzle approximately 3 tablespoons of oil over the eggplant halves and sprinkle about ⅓ of the seasoning mix over them, followed by a few pinches of salt and pepper.
Roast the seasoned eggplants in the preheated oven until they achieve a tender consistency that allows for easy piercing with a paring knife. This should take approximately 35 minutes.
In a pan over medium-high heat, heat up 1 tablespoon of oil.
Once the oil is hot, add the diced onions and sauté them until they reach a tender consistency. Proceed to crumble in the ground beef and cook until it's properly browned.
Introduce the remainder of the seasoning mix, garlic, and red pepper flakes (if using), and cook until the beef is fully cooked and the flavors are well combined.
Add the cooked rice, chopped cherry tomatoes, parsley, mint, and pistachios (if desired) into the beef mixture and fold together to create a harmonious blend of flavors.
To prepare the garlic tahini sauce, blend all the ingredients until smooth and creamy. Pour the sauce into a dish and set aside.
Once the eggplants are fully cooked, fill each eggplant cavity with the beef and rice mixture and drizzle generously with the spicy garlic tahini sauce. For added finesse, garnish with extra mint or parsley. Savor the flavors and enjoy.