Stuffed Eggplant Boats with Ground Beef

Eggplants are a staple in Middle Eastern cooking. We stuff, sauté, layer and even blend them into many recipes! This simple recipe for stuffed, baked eggplants combines select spices with ground beef, eggplant flesh, onions and tomato sauce. Drizzle with homemade yogurt sauce, and enjoy!

📝 Ingredients

• 3 eggplants
• 1/4 cup olive oil
• Sprinkle of salt
• 1/2 lb extra lean ground beef
• 1 onion
• Eggplant flesh
• 3 tablespoons olive oil
• 1 teaspoon salt (more per preference)
• 2 teaspoons allspice
• 1 teaspoon cinnamon
• 1 cup tomato sauce
• 2 cups plain yogurt
• 1 garlic clove (crushed, more per preference)
• 1/2 lemon (juiced)
• 1/2 tsp salt
• 1/4 cup parsley
• 1/4 cup slivered almonds or pine nuts

👨‍🍳 Instructions

1. 1Preheat oven to 370F
2. 2Trim the ends off the eggplant and peel them only every other stripe (don't peel all of it). You should end up with a "zebra" pattern.
3. 3Cut them in half length wise and using a teaspoon scoop out the flesh, leaving about 1/4 inch thickness.
4. 4Sprinkle them with salt and massage them with the olive oil.
5. 5Bake in the oven for 45 minutes, placing them cut side up.
6. 6Make the filling by finely dicing the onion and softening in the olive oil.
7. 7Once onions are soft, add the beef and brown for a few minutes.
8. 8Chop up the eggplant flesh and add to the pan along with all the spices and tomato sauce. Cook until eggplant is soft and meat is cooked through, about 2-3 minutes. Taste and adjust.
9. 9Spoon the mixture into each eggplant boat and pop back in the oven for 10 minutes.
10. 10Mix all the yogurt sauce ingredients together, using room temperature yogurt.
11. 11Toast the almonds/pine nuts in a tsp olive oil until golden.
12. 12Finely chop up the parsley.
13. 13Assemble by adding the yogurt sauce over each boat and garnish with parsley and almonds. Serve immediately.