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Stuffed Eggplant with Ground Beef and Spices

Stuffed Eggplant with Ground Beef and Spices

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  • Tomatoes and onions: Provide acidity and sweetness that balance the spices.
  • Garlic and herbs: Fresh parsley or mint can be added for a burst of freshness.

    • The Process

    1. Roast the eggplants: Halve them, score the flesh, drizzle with olive oil, and roast until golden and soft.
    2. Prepare the filling: Sauté onions and garlic, brown the ground beef, and stir in spices, chopped tomatoes, and the scooped-out eggplant flesh.
    3. Stuff and bake: Fill each roasted eggplant half with the beef mixture, top with optional cheese or breadcrumbs, and bake again until everything is bubbling and fragrant.

    Customization Tips

    • Vegetarian option: Substitute the beef with lentils or mushrooms.
    • Cheesy twist: Add a sprinkle of mozzarella or feta before the final bake.
    • Extra heat: Add chopped chili or cayenne pepper to the beef mixture.

    Serving Suggestions

    Stuffed eggplants pair beautifully with a side of rice, couscous, or flatbread. A crisp cucumber-yogurt salad or tahini drizzle complements the spices and balances the richness of the beef. This dish also works well as a make-ahead option—it tastes even better the next day.

    Whether you’re feeding family or impressing guests, this Stuffed Eggplant with Ground Beef and Spices recipe offers bold flavors, nourishing ingredients, and a touch of culinary adventure. It’s a timeless classic that invites creativity while staying rooted in traditional cooking techniques. Bon appétit!

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