September 22, 2026

STUFFED EGGPLANT WITH CRISPY BEEF

Serves: 4 | Prep: 15 min | Cook: 40 mi

Ingredients:

  • 1 lb. Ground Beef
  • 2 Medium Eggplants, Halved Lengthwise
  • 6 Tbsp. Extra-Virgin Olive Oil, Divided
  • Kosher Salt & Black Pepper
  • 5 Garlic Cloves, Divided
  • 1 Small Yellow Onion, Finely Chopped
  • ½ Cup Parsley, Chopped
  • ½ Cup Whole-Milk Plain Yogurt
  • ½ Tsp. Cumin
  • ½ Cup Pomegranate Seeds, Optional

Directions:

  1. Preheat oven to 425°F. Score the cut side of each eggplant in a crosshatch pattern. Drizzle with 3 Tbsp. olive oil and season generously with salt and pepper. Place cut-side down on a baking sheet.
  2. Roast eggplant for 20–25 minutes, until deeply golden underneath. Flip cut-side up and roast another 15–20 minutes, until very tender and collapsed. Remove and cool slightly.
  3. Make the yogurt sauce. Stir together yogurt, 1 Tbsp. olive oil, and 1 grated garlic clove. Season with salt and pepper. Set aside.
  4. Make the crispy beef. Heat remaining 2 Tbsp. oil in a large skillet over medium-high heat. Add beef, press into an even layer, and seasonwith salt and pepper. Cook undisturbed for about 4 minutes, until browned and crispy. Break apart and move to one side of the pan.
  5. Add onion and garlic to the empty side of the skillet. Cook about 3 minutes, until softened and browned. Add cumin, toss everything together, and cook another 1–2 minutes until beef is cooked through.
  6. Assemble. Spread yogurt sauce over a platter. Arrange eggplant cut-side up, then spoon crispy beef over each half. Top with parsley and pomegranate seeds. Drizzle with olive oil and serve
Written by info tangen draw