Eggplant Bombs Recipe

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it.

Trim the stem ends of the eggplants. Cut each eggplant in half lengthwise so you have 8 halves. Using a small spoon or melon baller, scoop out most of the flesh from the center of each half, leaving a 1/4–1/2-inch thick shell. Reserve the scooped flesh; you'll use it in the filling.

Brush the insides and cut edges of the eggplant shells with 2 tbs olive oil and season with 1 tsp kosher salt and 1/2 tsp black pepper. Place cut-side up on the prepared baking sheet and roast for 15–18 minutes, until the shells are just tender and beginning to brown but still hold shape. Remove from oven and set aside.

While eggplants roast, finely chop the reserved eggplant flesh until small pieces remain (about 1/2 cup chopped).

Heat 1 tbs extra-virgin olive oil in a medium skillet over medium heat. Add the diced onion and cook 4–5 minutes until softened and translucent.

Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to burn it.

Increase heat to medium-high, add the ground lamb (or chosen meat) and cook, breaking it up with a spoon, until mostly browned, about 5–6 minutes.

Stir in the chopped reserved eggplant flesh, 1 tbs tomato paste, and 1/2 cup drained diced tomatoes. Cook 3–4 minutes until the mixture reduces slightly.

Add toasted pine nuts, chopped parsley, chopped mint, 1/2 tsp smoked paprika, 1/2 tsp ground cumin, 1/8 tsp ground cinnamon, 3/4 tsp salt, and 1/4 tsp black pepper. Stir to combine and remove from heat.

Allow the filling to cool 3–5 minutes, then stir in 1/4 cup breadcrumbs and the lightly beaten egg to bind. Taste and adjust seasoning if needed.

Reduce oven to 375°F (190°C). Spoon the filling into the roasted eggplant shells, mounding it slightly so each half is generously filled. You should have enough filling for all 8 halves; divide evenly.

Optional: sprinkle 1/4 cup crumbled feta or ricotta salata over the tops for a salty finish.

Return the stuffed eggplants to the oven and bake for 12–15 minutes, until the filling is cooked through, the tops are lightly browned, and any cheese is slightly melted.

Remove the eggplant bombs from the oven and let rest 3 minutes. Meanwhile, stir the lemon zest into the 1/2 cup yogurt sauce and season with a pinch of salt and pepper to taste.

Plate the eggplant bombs, drizzle each with a little olive oil, add a spoonful of the lemony yogurt on the side or dolloped on top, and sprinkle with 1 tbsp chopped parsley. Serve warm.

Leftovers: store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven until warmed through.