Efrat's Notebook

Stuffed Eggplant with Ground Meat, Pine Nuts and Tahini Draft

Roasted eggplant halves that I fill with ground meat fried with pine nuts, baharat and parsley, and serve right away with plenty of tahini sauce.

  • Prep25 min
  • Cook30 min
  • Total55 min
  • Makes4 servings
  • KashrutMeat

What you need

Amount:4

Eggplant

Filling

Sauce

How I make it

Eggplant

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

  2. Halve the eggplants lengthwise, drizzle with olive oil and season with salt and pepper.

  3. Place on the baking sheet and bake for about 20 minutes, until the cut sides are browned. Remove from the oven and let cool.

  4. With a sharp knife and a spoon, scoop out the center of each half, leaving walls about ⅜ inch (1 cm) thick.

Filling

  1. Heat the olive oil in a skillet. Add the meat and garlic and fry, breaking the meat into crumbles with a wooden spoon, until it changes color.

  2. Add the pine nuts, baharat, parsley, salt and pepper and fry for about 1 minute more. Remove from the heat.

Sauce

  1. Put all the sauce ingredients in a bowl and stir until smooth.

Serving

  1. Put an eggplant half on each plate, pile the meat filling into it and pour tahini sauce generously over the top. Serve right away.

Source: ChefEf (chefef.com)