Stuffed Eggplant with Ground Beef and Spices

Preheat the oven to 375°F (190°C).

Cut the eggplant in half lengthwise and scoop out some of the flesh, leaving a ½-inch border. Chop the removed flesh and set aside.

Brush the eggplant halves with olive oil, season lightly with salt, and bake for 15-20 minutes, until slightly softened.

Make the Filling:

In a pan, heat 1 tbsp olive oil over medium heat.

Add onions and garlic, sautéing until fragrant.

Stir in ground beef (or lamb), breaking it apart as it browns.

Mix in chopped eggplant flesh, tomatoes, cumin, paprika, cinnamon, black pepper, salt, and red pepper flakes.

Cook for 5-7 minutes, then add tomato sauce and water (or broth). Simmer for 5 more minutes until thickened.

Stuff and Bake:

Fill the pre-baked eggplant shells with the meat mixture.

Cover with foil and bake for 20 minutes.

Remove foil, bake uncovered for another 10 minutes, until golden.

Serve & Garnish:

Sprinkle with fresh parsley or cilantro.

Serve hot with rice, salad, or warm pita bread.

Serving & Storage Tips: