Stuffing bell peppers, zucchini or eggplant with meat and/or rice or vegetables mixture is a popular cooking technique in many cuisines. This recipe offers a simple way to incorporate Middle Eastern flavours into this dish by spicing the filling up with baharat, a spice blend widely used in the region. Serve it with fresh yoghurt, pine nuts, pomegranate seeds and fresh basil to bring in more of an East Mediterranean character!
The Flavour Affair:
Eggplant + Beef + Tomatoes + Onions + Garlic + Baharat + Yoghurt
Eggplant‘s meaty smokiness is a perfect pairing for slow cooked ground beef when you want something hearty, savory and comforting. Garlic and onions impart mild sweet and savory flavours and a soothing warming aroma. Tomatoes liven it up a with their tartness and provide enough liquid for braising.
While this proven combination is great on its own, baharat takes it to a whole new level. Sweet and pungent, it mostly contains the usual pantry suspects: cinnamon, cloves, nutmeg, allspice, cumin, coriander and black peppercorns. Its warm spiciness blends in with eggplant and beef, while notes of fresh heat brighten the dish up. It is also highly fragrant and fills your kitchen with a wonderful, inviting smell. Learn how to make your very own Baharat Seasoning and enjoy the aromatherapy as you cook!
Plain yoghurt is a fantastic way to round up the flavours by adding a sour element that also tones down the spiciness. Its freshness balances the hearty filling and the creamy texture blends in naturally.
To jazz it up, top with mozarella cheese and put under the broiler for a few minutes. Scatter over fresh pomegranate seeds, toasted pine nuts and fresh basil leaves and enjoy the wonderful fusion or East Med flavours.
Preparation tips for Stuffed Eggplant:
To make things super easy, cook the eggplant and the filling separately and then assemble the dish when ready to eat. This way you can also prepare it in advance.
Start with the filling. Quickly brown the mince with garlic and onions, season with salt and baharat, add chopped or strained tomatoes and leave to simmer over low heat for 1-1.30 hours.
Meanwhile, prepare the eggplants. Slice the vegetable in half lengthwise, season with salt and leave in a colander to sweat. Make a few cuts in the flesh, season with a little oil mixed with baharat and roast skin down for 30-40 minutes:
Carefully scoop out the soft juicy flesh and add to the beef mixture to give it a more prominent smoky flavour. Keep the skins.
When ready to eat or feed, stuff the eggplant halves with the beef mixture and top with grated mozarella. Place under broiler for 4-5 minutes until browned to your liking.
Serve over fresh yoghurt topped with roasted pine nuts, pomegranate seeds and basil leaves.
***
Stuffed Eggplant with Baharat and Fresh Yoghurt
Equipment
- 1 large sauce pan
- 1 Roasting tray
Ingredients
For the eggplant:
- 3 medium fat-ish eggplants
- Rock salt
- 1/2 tbsp baharat seasoning see notes
- 2 tbsp olive oil
For the filling:
- 400 g ground lean beef
- 1 tbsp olive oil
- 1/2 onion finely chopped
- 2 cloves garlic minced
- 250 ml chopped tomatoes
- 1 tbsp baharat seasoning
- 1 tsp salt
- Grated mozzarella cheese
For assembling:
- 200 g fresh yoghurt
- 1 tbsp pomegranate seeds
- 1 tbsp roasted pine nuts
- a few fresh basil leaves
Instructions
Prepare the filling:
- Heat oil in the sauce pan, add the ground beef, onions and garlic and fry until the beef has browned.
- Stir in 1 tbsp seven spice, chopped tomatoes and salt and bring to boil.
- Simmer for minimum 45 mins. The longer it cooks, the better it tastes, so leave it for longer on low heat if you have time.
Prepare the eggplant:
- Season with salt, place into a colander and let sweat for 10-15 minutes.
- Rinse and make a few cuts.
- Mix 2 tbsp olive oil with 1/2 tbsp baharat seasoning and brush the eggplant with it.
- Roast in oven at 200C for about half hour or until soft.
- Scoop out the flesh and mix with the beef sauce.
When ready to eat or feed:
- Stuff the empty eggplants “shells” with the mixture.
- Generously top with mozzarella and send to the oven under broiler for 4-5 minutes until the cheese has melted and browned.
To assemble:
- Smear fresh yoghurt over a serving plate. Arrange the stuffed eggplants and scatter around pine nuts, pomegranate seeds and basil leaves.
Notes
- You can make baharat seasoning yourself or buy a store version.
- You can also swap baharat for seven spice or garam masala.
