Stuffed eggplant with tahini sauce
Ingredients
1 teaspoon ground cumin coriander, paprika and cinnamon
4 eggplant
2 tbsp Drizzle extra virgin olive oil
1 cup brown onion diced
4 cloves garlic clove crushed
300 g beef mince
1½ cups cherry tomatoes halved
1½ cups cooked brown rice
2 cups baby spinach
6 cups mesclun or rocket to serve
¼ cup Mint to garnish
Tahini Sauce
¾ cup reduced-fat plain yoghurt
2 tbsp tahini- 4 cloves garlic clove crushed
1 tablespoon lemon juice
Instructions
- In a small bowl, combine spices.
- Preheat oven to 200°C and line a baking tray. Slice eggplants in half lengthwise and score the flesh in criss-cross patterns. On lined tray place eggplant, spray with olive oil and sprinkle with half of the spice mix. Bake for 20-25 minutes while you prepare the filling.
- In a large frying pan, heat olive oil over medium-high. Add onion, remaining spice mix, garlic and mince and cook until mince is browned, about 10 minutes. Add cherry tomatoes and cooked rice and cook, stirring often, for another 5 minutes. Remove pan from heat and add spinach. Stir to combine spinach and mince and set aside.
- In a bowl, combine tahini sauce ingredients. Set aside until ready to serve. (Thin the sauce with a tablespoon or two of water if desired).
- Remove eggplant halves from oven and scoop out the majority of the flesh. Stir into the mince mixture then divide between the eggplant shells. Place back in the oven for 5 minutes.
- Serve stuffed eggplants on a bed of mesclun and drizzle over tahini sauce. Garnish with pomegranate seeds and mint.
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