Stuffed Eggplant with Baharat and Fresh Yoghurt
Smoky, savory, sweet and spicy flavours come together in this warm and comforting dish of roasted eggplant stuffed with a hearty beef filling cooked with the aromatic baharat seasoning.
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.