Stuffed Eggplant


1 tsp each: paprika, coriander and cumin
½ tsp cinnamon
2 eggplants
olive oil
black pepper
1 onion
500 gr ground beef (or turkey, chicken, lamb)
4 cloves garlic, minced
1 ½ cups cooked basmati rice
100 gr cherry tomatoes
1 Tbsp chopped parsley
1 tsp chopped mint leaves


Preheat the oven to 200°.

Combine paprika, coriander, cumin and cinnamon.

Place the four eggplant halves, flesh-side up, onto the baking sheet, drizzle with oil, sprinkle with ⅓ of the seasoning mix and with salt and pepper.  Roast until tender, about 35 minutes.

Heat 1 tablespoon oil in a pan over medium-high heat,  add in the diced onion and saute for a few minutes until tender, then add the ground beef, the remainder of the seasoning mix, salt, pepper and garlic and cook until the meat is cooked through.
Add the cooked rice, chopped cherry tomatoes, chopped parsley and mint, and mix.

Fill each roasted eggplant with warm filling, and place onto a plate.

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