Middle Eastern Stuffed Eggplant

Step 1

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius)

Step 2

Cut a large X in the skin of each of the eggplant. Toss then in 1 tbsp olive oil and place on a baking sheet. Bake them in the oven for approximately 20-25 minutes depending on the size, until the eggplant are soft and tender.

Step 3

In a pan on medium heat, add the olive oil, diced onion and garlic and cook for 5 minutes until the onion has softened.

Step 4

Add in the pistachios and pine nuts and cook for another 5 minutes. Next add in the ground lamb and beef and use a wooden spoon to break the meat up into a fine crumble, you don't want any lumps. Let cook until there is no more pink and the meat is fully cooked through

Step 5

Add all of the remaining ingredients for the meat mixture and let cook for another 5 minutes so that the flavours combine.

Step 6

Once the eggplant are done cooking, remove them from the oven and allow to cool slightly so that they will be easier to handle. Use a spoon to scoop out the flesh from each of the eggplant.

Step 7

Fill each of the eggplant with the ground meat mixture, make sure that it is well packed in. Once all of the eggplant are stuffed, return them to the oven to bake for another 5 minutes.

Step 8

Meanwhile make the tahini sauce by whisking together the tahini, lemon juice, salt and water.

Step 9

After 5 minutes, remove the eggplant from the oven, drizzle them with the tahini sauce and sprinkle with fresh parsley and pomegranate seeds. Serve warm.