Stuffed Eggplant Boats with Beef & Tahini
Tender roasted eggplant halves filled with spiced ground beef, drizzled with a creamy tahini sauce—earthy, rich, and packed with Mediterranean flavor.
Ingredients
For the Eggplant:
2 small eggplants, halved lengthwise
Salt, to draw out moisture
1 Tbsp butter or tallow (for roasting)
For the Beef Filling:
¾ lb ground beef (80/20)
¼ cup finely chopped onion
2 cloves garlic, minced
½ tsp ground cumin
½ tsp smoked paprika
¼ tsp cinnamon
Salt and pepper, to taste
1 Tbsp butter or tallow (for sautéing)
For the Tahini Sauce:
3 Tbsp tahini
1 Tbsp lemon juice
1 clove garlic, minced
2–3 Tbsp warm water (to thin)
Salt, to taste
Optional Garnishes:
Chopped parsley or mint
Pinch of sumac or chili flakes
1 tsp olive oil (cold drizzle)
Macronutrients
(makes 4 servings)
Protein: 24g
Fat: 29g
Carbs: 6g
Preparation
Slice eggplants in half lengthwise and score the flesh lightly. Salt generously and let sit for 15–20 minutes to release moisture. Pat dry with paper towels.
Preheat the oven to 400°F (200°C). Brush cut sides of eggplants with butter or tallow (1 Tbsp total), place cut-side down on a baking sheet, and roast for 25–30 minutes, until soft and golden. Flip and roast another 5–10 minutes if needed.
While eggplant roasts, heat butter or tallow (1 Tbsp) in a skillet over medium heat. Add onion and garlic; sauté 2–3 minutes. Add ground beef, cumin, paprika, cinnamon, salt, and pepper. Cook until browned and fragrant, about 7–8 minutes. Set aside.
In a bowl, whisk tahini (3 Tbsp), lemon juice (1 Tbsp), garlic (1 clove), and salt. Add warm water (2–3 Tbsp) gradually until smooth and pourable.
Scoop a small amount of flesh from the roasted eggplant halves to make room for filling. Spoon beef mixture generously into each boat.
Drizzle with tahini sauce, garnish with parsley, mint, sumac, or chili flakes, and drizzle with olive oil (1 tsp, optional). Serve warm.
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