Name: Mediterranean Stuffed Eggplant with Savory Grains & Tahini Drizzle
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 medium eggplants (about 1.5 lbs total); 2 tbsp olive oil, plus more for brushing; 1 large onion, finely chopped; 2 cloves garlic, minced; 1 red bell pepper, finely diced; 1 cup cooked brown rice; 1/2 cup chopped fresh parsley; 1/4 cup pine nuts, lightly toasted (optional); 1/4 cup sun-dried tomatoes, packed in oil, drained and chopped; 1 tsp ground cumin; 1/2 tsp ground coriander; 1/4 tsp smoked paprika; Salt and freshly ground black pepper to taste; 1/4 cup vegetable broth or water; For the Creamy Garlic Tahini Sauce:; 1/4 cup tahini paste; 2 tbsp fresh lemon juice; 1 clove garlic, minced; 2-3 tbsp cold water, or more to reach desired consistency; Pinch of salt

👩‍🍳 Instructions

1
Preheat oven to 400°F (200°C). Halve eggplants lengthwise. Scoop out flesh, leaving a 1/2-inch border. Chop scooped flesh. Brush shells with olive oil, season, and place cut-side up on a baking sheet.
2
Heat 2 tbsp olive oil in a large skillet over medium heat. Sauté onion for 5-7 minutes until soft. Add minced garlic and diced red bell pepper; cook 3-4 minutes until tender.
3
Add chopped eggplant flesh to skillet; cook 8-10 minutes until tender. Stir in cumin, coriander, and smoked paprika; cook 1 minute until fragrant. Remove from heat.
4
Fold in cooked brown rice, parsley, toasted pine nuts, and sun-dried tomatoes. Season filling with salt and pepper.
5
Spoon filling into eggplant halves, mounding slightly. Pour 1/4 cup vegetable broth into the baking sheet. Bake for 25-35 minutes, or until eggplant shells are tender.
6
While baking, whisk tahini, lemon juice, minced garlic, and a pinch of salt. Gradually add cold water until smooth and creamy.
7
Serve baked stuffed eggplants drizzled generously with the garlic tahini sauce.

💡 Notes

For best results, choose firm, medium-sized eggplants. The brown rice can be substituted with quinoa or farro. Leftovers keep well in the fridge for 3-4 days; reheat gently in the oven.

Mediterranean Stuffed Eggplant with Savory Grains & Tahini Drizzle