Middle Eastern Stuffed Eggplants with Green Beans

Tender roasted eggplant halves are filled with delicious spiced mince and veggies, then roasted until crispy - served dolloped with our go-to yoghurt tahini sauce.

Meal Prep

Breakdown

  • Preheat the oven to 180 degrees Celsius.
  • Roast eggplants.
  • Prepare the mince filling.
  • Scoop the cooked flesh from the eggplant and add to the mince.
  • Then add the mince mixture into the ‘boats’ and pop back in the oven to brown.
  • While the eggplant boats are cooking, prepare the green beans and yoghurt tahini sauce.
  • Once the eggplant boats are cooked, dollop over the yoghurt tahini sauce and garnish with fresh coriander.

Tips

  • The eggplant flesh should be caramelised and soft when cooked. It should be very easy to scoop out the flesh, if it is resistant, it’s a good sign that the eggplant needs to be cooked for longer.
  • Eggplant loves olive oil! Use a generous amount when roasting to help the eggplant flesh go a deep golden colour.
  • If you made the tray bake you would have already made the yoghurt tahini sauce.

Shortcuts

  • Instead of pan-frying the green beans, serve the boats alongside steamed green beans, or fresh greens of choice.

Meal prep guide - if you are following the meal prep guide you would have diced the zucchini, made the spice mix, toasted the pine nuts and made the yoghurt tahini sauce.

This recipe serves four, if you’re cooking for two simply halve the recipe. We recommend using a small brown onion and zucchini.

INGREDIENTSIngredients

Stuffed Eggplant

  • 3 eggplants
  • 1 brown onion (finely diced)
  • 1 garlic clove (crushed)
  • 1 zucchini (finely diced)
  • 500g beef or lamb mince
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • ½ tsp cinnamon
  • Pinch of chilli flakes
  • ¼ cup bone broth or stock
  • Salt and pepper to taste
  • Olive oil

Green beans

  • 250g green beans, 1 bag (ends removed)
  • 1 Tbsp butter or olive oil
  • ½ lemon (zest)
  • 2 Tbsp pine nuts (toasted)

Creamy Tahini Sauce

  • ¼ cup greek yoghurt
  • 2 Tbsp tahini
  • 1 small garlic clove (crushed)
  • 1 lemon (juice)
  • Salt and pepper to taste‍

Garnish

  • Coriander
METHODMethod
  1. Preheat the oven to 180 degrees Celsius. Cut each eggplant in half lengthways, score the inside flesh diagonally with a knife forming a diamond pattern, brush with olive oil and season with salt.
  2. Place the eggplant onto a large baking tray, cut side up. Pop in the oven to cook for 30 minutes or until the inside flesh is soft and golden.
  3. In a large fry pan over medium heat, add olive oil, onion, garlic and zucchini; sauté until soft and starting to brown, approximately 5-10 minutes.
  4. Add the mince to the pan and cook for 5 -7 minutes, or until browned and all the moisture has evaporated.
  5. Add the spices and mix well to distribute through the mince and vegetables.
  6. Add the stock and allow to cook for another 5 - 10 minutes until the liquid has reduced. The mince should be moist but not 'sloppy.'
  7. Once the eggplant has cooked, scoop out the inside flesh whilst keeping the skin intact - creating your eggplant boats. Stir the removed eggplant flesh through the mince. Then add the mince mixture into the ‘boats’ and pop back in the oven for 10 minutes or until browned on the top.
  8. While the eggplant boats are cooking, prepare the green beans and yoghurt tahini sauce.
  9. To make the green beans, add 1 Tbsp of butter or olive oil to a fry pan over medium heat, add the green beans and cook for 3-4 minutes until lightly charred and tender. Remove from the heat and sprinkle over the pine nuts and a little lemon zest.
  10. To make the yoghurt tahini sauce, add all the ingredients to a bowl and mix until smooth and creamy.
  11. Once the eggplant boats are cooked, dollop over the yoghurt tahini sauce and garnish with fresh coriander.
VARIATIONS

Vegetables

  • You can swap out the eggplant 'boats' for capsicums. Slice them in half lengthways and then cook them face down for 20-30 minutes until soft. Leave out the capsicum from the filling and follow the same instructions for the rest of the recipe.
  • You can swap out zucchini for carrot.

Protein

  • For a vegetarian option, omit the mince and swap for 2 tins(800g) of lentils (drained and rinsed) and 2 Tbsp tomato paste. Swap bone broth for ¼ cup of vegetable stock.

Other

  • Sub greek yoghurt for coconut yoghurt if dairy-free.

  • Serve with feta.