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Middle Eastern spiced beef stuffed eggplants
Middle Eastern spiced beef stuffed eggplants
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Try Dani Venn's Middle Eastern spiced beef stuffed eggplants for a flavorful evening!
Ingredients:
  • 4 small-medium eggplants
  • 54.60 gm olive oil
  • 1 medium brown onion, finely diced
  • 2 tsp finely chopped garlic
  • 1 tsp ground coriander
  • 1 tsp allspice
  • 500g packet butcher 3 star beef mince
  • Zest of 1 lemon
  • 40.00 ml chopped mint
  • 125.00 ml natural yoghurt
  • Juice of 1/2 lemon
  • 1 tsp minced garlic
  • 0.63 gm ground cumin
  • 1/4 tsp ground coriander
  • 2.40 gm sea salt
  • 62.50 ml pistachios, roughly chopped
  • 62.50 ml pomegranate seeds (optional)
  • Extra mint, to garnish
Instructions:
  • Preheat oven to 180°C fan-forced (200°C conventional).
  • Start by halving the eggplants lengthways on a cutting board. Carefully scoop out the inside flesh, making sure to leave a 4cm border intact around the edges and base. Roughly chop the scooped flesh.
  • Season eggplants with a pinch of salt and coat them with 2 tablespoons of flavorful olive oil. Roast on a baking tray in the oven for about 30 minutes, or until eggplant is tender.
  • Heat olive oil in a large frying pan over medium-high heat. Saute onion and eggplant for 3 minutes. Add garlic and spices, cook for an additional 2 minutes. Add beef mince, breaking it up with a spatula, and cook for about 5 minutes until cooked through. Season with salt, then stir in lemon zest and mint before setting aside.
  • In a small mixing bowl, blend together yoghurt, lemon juice, garlic, and spices until well combined. Let it rest for flavors to develop.
  • Remove the cooked eggplant from the oven and place them on a serving plate. Fill each eggplant with the warm mince mixture, then top each one with approximately 2 tablespoons of yoghurt sauce. Garnish with pistachios, pine nuts, pomegranate, and mint.

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