This recipe is from my new cookbook, The Weeknight Mediterranean. It’s full of easy, colorful and healthy recipes that showcase my favorite Mediterranean flavors with a modern twist. My multi-cultural background makes it fun to explore food fusions and to pay homage to Jewish cooking. I thought this recipe would be an interesting one to add to your holiday table and appeals to a diverse group of people. (Note: the cookbook is not kosher, and only select recipes will be appropriate if you keep kosher.)
Stuffed Eggplant with Meat and Tahini
Yields 4 servings
- 2 medium-large eggplants cut in half, lengthwise
- 2 Tbsp. (30 ml) olive oil + more for drizzling
- 1 lb. (453 g) ground beef
- 1 small white onion, chopped finely
- 2 garlic cloves, chopped finely
- 1 medium sized tomato, seeded and chopped
- 1 Tbsp. (15 g) tomato paste
- 1 tsp. cumin
- 1 tsp. Aleppo pepper
- ½ tsp. paprika
- ½ tsp. salt
- ½ cup (113 g) tahini
1. Preheat oven to 425 °F (218 °C). Using a small paring knife, cut out eggplant flesh, leaving ½ inch (1.2 cm) border around the inside of the eggplant. This will help hold the filling. Chop up the reserved eggplant flesh and set aside.
2. In a large skillet over medium heat, drizzle with olive oil and add ground beef and cook until mostly cooked through. Then make a space in the center of the pan and add chopped onions. Cook together until onions are softened, for another 3-4 minutes.
3. Next add the chopped eggplant and garlic and cook everything together until the eggplant softens and garlic is cooked. Use a large spoon to help break up the eggplant and meat so it becomes one homogenous mixture.
4. Add chopped tomatoes, tomato paste and spices and stir everything together. Taste for seasoning.
5. Arrange eggplant shells on foil lined baking sheet and stuff meat mixture inside eggplant and drizzle tops with olive oil. Bake for 18-20 minutes until eggplants are cooked and deepened in color.
6. Remove from oven and serve with tahini and top with pomegranate salsa (recipe below)
Blood Orange Pomegranate Salsa
Yields about 1 cup (226 g)
- 3 medium blood oranges, peeled, seeded and chopped into ¼ inch pieces
- ⅔ cup (150 g) pomegranate seeds
- 1 cup roasted beets, peeled and chopped into ¼ inch pieces
- 1 small serrano or fresno pepper, seeded and chopped finely
- 1 garlic clove, chopped finely
- 1 tsp. honey
- 1 tsp. olive oil
- ⅓ cup (10 g) fresh cilantro, stems removed and chopped
- ¼ tsp. salt, or as needed
Add all salsa ingredients to a bowl and stir to combine. If not serving immediately, place in airtight container in the fridge, which will keep for up to 4 days.
See more of InterfaithFamily’s Hanukkah recipes here.