Spiced beef stuffed eggplants
Experience a burst of flavors with our Middle Eastern Spiced Beef Stuffed Eggplants. Tender eggplants are filled with a savory mixture of ground beef, aromatic spices like coriander, cumin, and allspice, and topped with crunchy pistachio and pine nuts. Accompanied by a tangy touch of lemon juice and creamy Greek yogurt, this dish promises a delightful and exotic culinary adventure. Perfect for impressing guests or enjoying a delicious family meal.
- 15 Nov 2025
- Cook time 30 min
- Prep time 15 min
- 4 Servings
- 13 Ingredients
Middle Eastern Spiced Beef Stuffed Eggplants are a delightful combination of tender eggplant, richly spiced ground beef, and a mix of crunchy pistachio and pine nuts. This recipe is perfect for those who love exploring diverse and aromatic flavors, combining the exotic spices of the Middle East with fresh, wholesome ingredients.
Ingredients:
Instructions:
Preheat your oven to 375°F (190°C).
- Wash the eggplants and cut them in half lengthwise.
- Scoop out the flesh with a spoon, leaving a 1/2-inch border to create a shell. Set the scooped flesh aside, as it will be used later.
- Place the eggplant halves on a baking sheet, brush them with 2 tablespoons of olive oil (reserve 1 tbsp for later), and season with a pinch of salt. Bake in the preheated oven for about 20 minutes, or until the eggplant shells are tender but still hold their shape.
- While the eggplants are baking, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the finely chopped onion and cook until translucent, about 5-7 minutes.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Stir in the dried coriander, ground cumin, and allspice. Cook for another minute to toast the spices.
4. Add the Ground Beef:
- Add the ground beef to the skillet, breaking it up with a spatula. Cook until the beef is browned and cooked through, about 8-10 minutes.
- Chop the reserved eggplant flesh and add it to the beef mixture. Continue to cook until the eggplant is soft, about 5 minutes.
- Stir in the lemon juice and season the mixture with salt to taste.
- Remove the baked eggplant shells from the oven.
- Fill each eggplant shell with the beef mixture, pressing it down slightly to ensure it holds together.
- Return the filled eggplant shells to the oven and bake for an additional 15-20 minutes, or until the tops are slightly browned.
- In a small bowl, mix the Greek yogurt with a pinch of salt and a tablespoon of lemon juice (optional).
- While the eggplants are baking, toast the pistachio nuts and pine nuts in a dry skillet over medium heat until they are golden brown and fragrant, about 3-4 minutes. Be sure to stir frequently to prevent burning.
- Remove the stuffed eggplants from the oven.
- Drizzle each eggplant with the yogurt sauce and sprinkle with the toasted nuts.
- Serve warm and enjoy these delicious Middle Eastern spiced beef stuffed eggplants!
Tips:
- Choose firm and fresh eggplants for the best texture.
- Be sure to cook the beef thoroughly until it’s well browned for a deeper flavor.
- You can toast the pistachio and pine nuts before adding them to the mix for a more robust nutty flavor.
- If you prefer a spicier dish, consider adding in a pinch of red pepper flakes when cooking the meat.
- For a vegetarian option, you can substitute the ground beef with lentils or a blend of mushrooms and walnuts.
- Let the stuffed eggplants rest for a few minutes after baking to help flavors meld together.
Enjoy your Middle Eastern Spiced Beef Stuffed Eggplants, an enticing dish full of rich flavors and textures. Serve it with a side of Greek yogurt and perhaps a fresh salad to balance out the rich and aromatic taste. This dish is sure to become a beloved favorite for anyone who tries it.
| Nutrition Facts | |
|---|---|
| Serving Size | 600 grams |
| Energy | |
| Calories 630kcal | 31% |
| Protein | |
| Protein 33g | 22% |
| Carbohydrates | |
| Carbohydrates 33g | 9% |
| Fiber 13g | 35% |
| Sugar 18g | 18% |
| Fat | |
| Fat 55g | 62% |
| Saturated 13g | 44% |
| Cholesterol 90mg | - |
| Vitamins | |
| Vitamin A 16ug | 2% |
| Choline 120mg | 22% |
| Vitamin B1 0.38mg | 31% |
| Vitamin B2 0.50mg | 38% |
| Vitamin B3 9mg | 54% |
| Vitamin B6 0.96mg | 56% |
| Vitamin B9 110ug | 28% |
| Vitamin B12 2.96ug | 123% |
| Vitamin C 22mg | 24% |
| Vitamin E 2.83mg | 19% |
| Vitamin K 40ug | 34% |
| Minerals | |
| Calcium, Ca 130mg | 10% |
| Copper, Cu 0.75mg | 83% |
| Iron, Fe 6mg | 52% |
| Magnesium, Mg 140mg | 32% |
| Phosphorus, P 490mg | 39% |
| Potassium, K 1550mg | 46% |
| Selenium, Se 24ug | 45% |
| Sodium, Na 590mg | 39% |
| Zinc, Zn 7mg | 67% |
| Water | |
| Water 470g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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