Description
This Stuffed Eggplant recipe combines tender roasted eggplants filled with a flavorful mixture of spiced ground beef, couscous, and vegetables. Enhanced with aromatic spices, fresh cilantro, and a tangy yogurt topping, it's a delightful and wholesome main dish perfect for a comforting meal.
Ingredients
Spices and Seasonings
- 1 1/2 tsp. ground coriander
- 1 1/2 tsp. ground cumin
- 1 1/2 tsp. black pepper
- 1 tsp. paprika
- 1/4 tsp. crushed red pepper flakes
- 1/4 tsp. ground cinnamon
- 2 tsp. kosher salt, divided
Vegetables and Produce
- 3 medium eggplants (about 1 lb. each)
- 1 medium yellow onion, chopped
- 1 red bell pepper, chopped
- 3 garlic cloves, finely chopped
- 1 c. cilantro, chopped, divided
- 1 tbsp. lemon juice
Proteins and Dairy
- 1/2 lb. ground beef (85/15)
- 1/4 c. whole milk Greek yogurt
Grains
- 3/4 c. couscous (not pearled)
Oils and Others
- 3 tbsp. olive oil, plus more for drizzling
- 1 (15-oz.) can diced tomatoes
Instructions
- Preheat the Oven: Preheat the oven to 425°F to prepare for roasting the eggplants.
- Prepare Spice Mix: In a small bowl, combine ground coriander, cumin, black pepper, paprika, crushed red pepper flakes, and ground cinnamon to create a fragrant spice blend.
- Prepare Eggplants: Cut the eggplants in half lengthwise and place them cut-side up on a baking sheet. Rub 1 teaspoon of kosher salt into the flesh of the eggplants to draw out moisture. Drizzle with 1 tablespoon of olive oil, then rub 4 teaspoons of the spice mixture evenly over the flesh.
- Roast Eggplants: Bake the prepared eggplants in the oven for 30 to 35 minutes, until the flesh becomes tender.
- Cook Couscous: While eggplants roast, bring ¾ cup of water to a boil in a small saucepan. Stir in the couscous, 1 tablespoon of olive oil, and ¼ teaspoon salt. Cover, remove from heat, and let it sit for 5 minutes. Fluff with a fork after resting.
- Sauté Vegetables and Cook Beef: In a large skillet heated over medium, add the remaining 1 tablespoon of olive oil. Cook the chopped onion and red bell pepper until they soften and become translucent, approximately 3 to 5 minutes. Add the ground beef and cook, breaking it up with a wooden spoon, until fully browned and no longer pink.
- Add Garlic and Spices: Stir in the finely chopped garlic, remaining ¾ teaspoon kosher salt, and the remaining spice mixture. Cook until fragrant, about 1-2 minutes.
- Simmer with Tomatoes: Add the diced tomatoes with their juices to the skillet. Bring the mixture to a gentle simmer and cook for 5 minutes, allowing flavors to meld.
- Combine Filling Ingredients: Remove the skillet from heat. Fold in the cooked couscous, lemon juice, and three-quarters of the chopped cilantro gently to combine all flavors.
- Prepare Eggplants for Stuffing: Transfer roasted eggplant halves to a serving platter. Use a fork to gently pull apart and loosen the flesh inside each eggplant without breaking the skin, creating space for the filling.
- Stuff Eggplants: Divide the beef and couscous filling evenly among the eggplant halves, pressing it gently into the hollowed flesh.
- Garnish and Serve: Top each stuffed eggplant with a dollop of Greek yogurt, a light drizzle of olive oil, and sprinkle with the remaining chopped cilantro for a fresh finish.
Notes
- To save time, couscous can be cooked ahead of time and kept covered until ready to use.
- For a spicier dish, increase crushed red pepper flakes to taste.
- Ground beef can be substituted with ground lamb or turkey for variations in flavor.
- For a vegetarian option, replace the beef with lentils or chickpeas.
- Serve with a side salad or warm flatbread to complete the meal.
