Spiced Beef and Chickpea Stuffed Eggplants
This Spiced Beef and Chickpea Stuffed Eggplant is a vibrant and balanced weeknight dinner that brings the bold, aromatic flavors of the Mediterranean right into your kitchen. The heart of the dish is a savory blend of juicy ground beef and chickpeas, simmered with a warm spice profile. It’s a meal that feels both indulgent yet wonderfully wholesome, and of course very easy to make.
Ingredients
- 2 Eggplants Italian or Globe (for best results, choose 2 of equal size)
- Spray oil
- 2 teaspoon Cumin
- 1 teaspoon Kosher salt
- 1 teaspoon Paprika
- 1 teaspoon Coriander
- ½ teaspoon Garlic powder
- ½ teaspoon Onion powder
- ¼ teaspoon Cinnamon
- ½ Onion diced
- 5 cloves Garlic minced
- 1 lb Ground beef 80/20 or 85/15
- 1 (15oz) can Chickpeas, drained and rinsed
- 2 tablespoon Tomato paste
- Date syrup to taste
- ¼ cup Parsley chopped, plus more for garnish
- 1 lemon
- Tahini for drizzling
- ¼ cup Pomegranate seeds
Instructions
- Preheat your oven and mix your spices: Preheat the oven to 425F. Line a large baking sheet with parchment paper. In a small bowl, mix together the cumin, salt, paprika, coriander, garlic powder, onion powder, and cinnamon.
- Roast the Eggplant: Slice the eggplants in half lengthwise and cut a diagonal cross-hatch pattern into the flesh without piercing the skin. Spray with oil. Sprinkle the bottom halves of the eggplants with 2 teaspoons of the spice mix, and roast flesh-side down for 20 minutes.
- Sauté Aromatics Beef and Chickpeas: While the eggplant roasts, sauté the diced onion in oil for 5 minutes, add fresh garlic for 2 minutes, then add the beef, breaking it apart until fully browned. Stir in the chickpeas and the rest of the spice blend. Using your spatula to smash about half of the chickpeas to create a thicker texture.
- Develop the Sauce: Create a well in the center of the pan, cook the tomato paste for one minute to take the "raw" edge off, then mix everything together. Cook for another 5 or so minutes or until the beef is cooked through. If you notice the mixture getting dry, add a splash of water or broth. Remove from heat and stir in the date syrup and fresh parsley.
- Assemble and Garnish: Flip the roasted eggplants over and pile the beef-chickpea mixture onto each half. Top with a squeeze of lemon, a drizzle of tahini, extra parsley, and pomegranate seeds.
Nutrition
Calories: 390kcalCarbohydrates: 24gProtein: 23gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 81mgSodium: 732mgPotassium: 1073mgFiber: 9gSugar: 12gVitamin A: 757IUVitamin C: 30mgCalcium: 84mgIron: 4mg
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