Mediterranean Beef & Tomato Stuffed Eggplant

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This stuffed eggplant provides a satisfying balance of protein, healthy fats, fiber, and vegetables, helping support muscle health, digestion, and steady energy. Packed with antioxidants and micronutrients and heart-supportive unsaturated fats.

Ingredients

Eggplant  

• 1 large eggplant  

• Olive oil  

• Salt and freshly ground black pepper, to taste  

Filling

• 1 lb ground lamb or beef  

• Handful of cherry tomatoes, halved  

• 1 small shallot, diced  

• 2 Tbsp tahini  

• ¼ cup grated pecorino, plus more for topping  

• 1 tsp paprika  

• 1 tsp cumin  

• 1 tsp garlic powder  

• ½ tsp nutmeg  

• Salt and freshly ground black pepper, to taste  

Garnish

• Paprika, mint, or herbs of your choosing  

Instructions:

1. Preheat the oven to 375°F.  

2. Halve the eggplant lengthwise and scoop out the flesh, leaving a sturdy shell. Brush both halves with olive oil and season with salt and pepper. Bake for about 10 minutes, until lightly roasted.  

3. Meanwhile, heat ½ tbsp of butter in a skillet over low to medium heat. Add the tomatoes and shallot and cook until the tomatoes are lightly wilted.  

4. Push the tomatoes and shallot to the side of the pan. Add the meat and season with paprika, cumin, garlic powder, nutmeg, salt, and pepper. Cook until about 80% done.  

5. Stir the meat together with the tomatoes and shallot. Add the tahini and pecorino and mix until well combined.  

6. Spoon the filling into the roasted eggplant halves. Grate additional pecorino over the top, to taste.  

7. Return to the oven and bake at 375°F for another 5–10 minutes, until lightly browned.  

8. Garnish with paprika, mint, or herbs of your choosing and serve.