Stuffed Eggplant Recipe

Halve and Salt

Preheat oven to 400°F (200°C). Trim the stems off the eggplants and cut them lengthwise into halves. Using a small paring knife, score the flesh in a diamond pattern, being careful not to pierce the skin. Sprinkle the cut surfaces evenly with the 2 tsp kosher salt and set the halves flesh-side up in a colander for 20–30 minutes to draw out bitterness and moisture. After 20–30 minutes, rinse the salt off under cold water and pat the eggplants dry with paper towels.

Roast Eggplants

Brush the cut sides lightly with 2 tbs olive oil and place the halves cut-side up on a rimmed baking sheet lined with parchment. Roast in the preheated oven for 25–30 minutes, until flesh is tender and the edges are lightly browned. Remove from oven and let cool until you can handle them (10 minutes). Carefully scoop out most of the flesh with a spoon, leaving about a 1/4-inch shell of flesh around the skin to keep the boat shape. Chop the scooped flesh roughly and reserve 1 to 1 1/4 cups for the filling.

Toast Nuts

Place a small dry skillet over medium heat. Add 2 tbs pine nuts or chopped walnuts and toast, shaking the pan, until fragrant and lightly browned, 2–3 minutes. Transfer to a small bowl and set aside.

Cook Aromatics

Heat 2 tbs extra-virgin olive oil in a large skillet over medium heat. Add the finely chopped onion and a pinch of salt; cook, stirring occasionally, until softened and translucent, 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Brown Meat or Mushrooms

If using ground meat: add the 8 oz ground beef or lamb to the skillet, breaking it up with a spoon. Cook until browned and cooked through, 6–8 minutes, then drain excess fat if needed. If vegetarian: add the 5 oz finely chopped mushrooms and cook until their liquid evaporates and they begin to brown, about 6–8 minutes.

Combine Filling Ingredients

Stir in the reserved chopped eggplant flesh, 1 tbs tomato paste and 1 cup drained diced tomatoes. Add 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1 tsp black pepper. Reduce heat to medium-low and simmer, stirring occasionally, until the mixture thickens and most of the liquid has evaporated, about 6–8 minutes. Stir in 1 tbs chopped parsley, 1 tbs chopped mint, and the toasted nuts. Taste and adjust seasoning with additional salt and pepper if needed.

Stuff Eggplant Shells

Lower oven temperature to 375°F (190°C). Spoon the filling into the roasted eggplant shells, mounding slightly. Arrange the stuffed eggplants on the prepared baking sheet or a shallow baking dish. If using, sprinkle 1 oz crumbled feta or grated Parmesan over the tops.

Bake to Finish

Bake the stuffed eggplants at 375°F (190°C) for 12–15 minutes, until heated through and the cheese (if used) is softened and lightly browned. Remove from oven and let rest 5 minutes.

Make Yogurt Drizzle

In a small bowl combine 3 tbs plain Greek yogurt (or labneh) with 1 tsp lemon juice and a pinch of salt. Stir until smooth.

To serve: Place stuffed eggplant halves on a platter. Drizzle the yogurt mixture over each or dollop on top, then drizzle 1 tsp olive oil over everything and sprinkle with the reserved chopped parsley. Serve warm.