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–+ servings
Beef Mince and Yogurt Stuffed Eggplant

Beef Mince and Yogurt Stuffed Eggplant

Jane Simpson
Combining rich, spiced beef with creamy yogurt, this stuffed eggplant dish brings together Middle Eastern influences to create a comforting yet sophisticated meal. Grounded in tradition and elevated with modern finesse, this dish is designed to surprise and delight the palate.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Middle Eastern
Servings 4 portions
Calories 379 kcal

Equipment

Oven
Baking Dish
Baking dish
Mixing Bowl
Mixing bowls
Frying Pan
frying pan

Ingredients
 
 

Stuffed Eggplant

  • eggplants2 large eggplants - firm and unblemished
  • Glass bowl of olive oil isolated on white background2 tablespoons olive oil - extra virgin
  • Raw meat mince1 pound ground beef - preferably grass-fed
  • Ripe yellow onion on a white background1 cup onion - finely chopped
  • garlic2 cloves garlic - minced
  • ground cumin1 teaspoon cumin
  • Heap of dried coriander seed and ground coriander on white background1 teaspoon ground coriander
  • Heap of ground cinnamon and cassia cinnamon sticks½ teaspoon cinnamon
  • plain yogurt1 cup plain yogurt - full-fat, for topping
  • Fresh lemon juice, Juice of squeezed lemons with pulp in wooden bowl1 tablespoon lemon juice - freshly squeezed
  • parsley on white background1 tablespoon parsley - fresh, chopped for garnish
  •  
    salt and pepper - to taste

Instructions
 

  • Preheat the oven to 200°C (400°F).
  • Slice the eggplants in half lengthwise and scoop out most of the flesh, leaving a shell about 1 cm thick. Chop the extracted flesh and set aside.
  • Brush the eggplant shells with olive oil, sprinkle with salt, and place in a baking dish. Bake for 15 minutes until slightly softened.
  • In a skillet, heat the remaining olive oil over medium heat. Sauté the onions and garlic until fragrant and golden brown, about 5 minutes.
  • Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned, then stir in the chopped eggplant flesh, cumin, coriander, cinnamon, salt, and pepper. Cook for another 10 minutes until the mixture is well combined and flavors meld together.
  • Ladle the meat mixture into the eggplant shells and return to the oven. Bake for an additional 30 minutes.
  • Prepare the yogurt topping by mixing the yogurt with lemon juice and a pinch of salt.
  • To serve, drizzle the yogurt over the baked eggplants and garnish with fresh parsley.

Notes

For a quicker preparation, prepare the meat filling a day ahead. Substitute ground lamb for beef to intensify the Middle Eastern flavor.

Nutrition

Calories: 379kcalCarbohydrates: 22gProtein: 28gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 82mgSodium: 111mgPotassium: 1074mgFiber: 8gSugar: 13gVitamin A: 206IUVitamin C: 12mgCalcium: 133mgIron: 4mg
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