Herb-Kissed Stuffed Eggplant with Savory Rice & Garlic Tahini

👩‍🍳 Instructions

1. 1

   Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. 2

   Wash eggplants and cut in half lengthwise. Score the flesh in a crosshatch pattern, being careful not to cut through the skin.
3. 3

   Drizzle cut sides with olive oil and sprinkle generously with salt. Place cut-side down on the baking sheet. Roast for 25-30 minutes, or until flesh is very tender. Remove and let cool slightly.
4. 4

   Once cool, scoop out cooked eggplant flesh, leaving a 1/2-inch border. Roughly chop the scooped flesh and set aside.
5. 5

   While eggplants roast, heat 2 tbsp olive oil in a large skillet over medium heat. Add diced onion and cook until softened, 5-7 minutes.
6. 6

   Stir in minced garlic and bell pepper. Cook for 3-4 minutes, until bell pepper starts to soften.
7. 7

   Add rinsed basmati rice, cumin, coriander, smoked paprika, and cayenne (if using). Stir well, toasting spices and rice for about 2 minutes until fragrant.
8. 8

   Pour in vegetable broth and bring to a simmer. Reduce heat to low, cover, and cook for 15-18 minutes, or until rice is tender and liquid absorbed.
9. 9

   Remove from heat and fluff with a fork. Gently fold in chopped roasted eggplant flesh, fresh parsley, and fresh mint. Season generously with salt and pepper.
10. 10

    Carefully spoon the filling into each hollowed-out eggplant half, mounding slightly. Return stuffed eggplants to the baking sheet.
11. 11

    Bake for another 10-15 minutes, or until heated through and top is slightly golden.
12. 12

    Prepare tahini sauce: In a small bowl, whisk together tahini, lemon juice, minced garlic, and a pinch of salt. Gradually add cold water, 1 tbsp at a time, whisking continuously until smooth and pourable.
13. 13

    Transfer stuffed eggplants to serving plates. Drizzle generously with creamy garlic tahini sauce. Garnish with toasted pine nuts and fresh herbs, if desired. Serve immediately.