Roasted Eggplant Stuffed with Spicy Beef
Total Time:1 hour; 40 minutes active
If your collection of eggplant recipes is in need of a refresh, add this delicious dish to your repertoire. By scoring and roasting the eggplant with plenty of olive oil, you create a butter-soft, caramelized bed for a warmly spiced ground beef. The parsley and pomegranate arils add textures and color to the dish.
- 1 medium Italian eggplant
- 4 tablespoons extra virgin olive oil, divided
- Salt and pepper
- 3 cloves garlic, divided
- 1/2 cup plain yogurt
- 1 large onion, finely chopped
- 1/2 pound ground beef
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/2 cup fresh parsley, chopped
- 1/4 cup pomegranate seeds (optional)
- Preheat the oven to 425 F. Slice the stem from the eggplant, then cut in half lengthwise. Place cut side up on the cutting board and use the tip of the knife to score the flesh of the eggplant, almost to the skin, in a diamond pattern. Place skin side down on a sheet pan and drizzle with one tablespoon of olive oil, rubbing to coat (make sure to get into the cuts). Sprinkle with salt and pepper, then turn to place cut side down.
- Roast the eggplant for 25 minutes, until very tender. Use a metal spatula to turn the eggplant, drizzle the skin side with another tablespoon of olive oil, and roast again for 20 minutes. Cool on a rack.
- While the eggplant is in the oven, make the sauce. In a medium bowl, use a garlic press to press one clove of the garlic, then add one tablespoon of the olive oil and the yogurt, and season with salt. Reserve.
- In a large saute pan, over medium-high heat, drizzle the remaining tablespoon of olive oil. Add the onion and stir, then saute over medium heat for 10 minutes, stirring frequently. Crumble in the ground beef. Press the remaining garlic over the beef. Sprinkle over the cumin, oregano, pepper flakes and salt.
- Stir and cook the meat, breaking it up with your spatula. When the beef is well-browned, remove from heat.
- To serve, spread half of the yogurt sauce on each plate, then place an eggplant half on the yogurt. Distribute the beef mixture over the eggplant. Sprinkle with parsley and pomegranate arils to serve.
Substitute ground turkey, chicken or a meat substitute, if you wish, and serve with rice and a simple salad with vinaigrette.
590 calories, 40 g. fat, 95 mg. cholesterol, 720 mg. sodium, 33 g. carbohydrate, 12 g. fiber, 27 g. protein