Ingredients
For the Eggplant
Eggplants 🍆: 2 medium-sized
Olive oil 🫒: 3 tbsp
Salt and black pepper 🧂: To taste
For the Filling
Ground beef 🥩: 1 lb
Onion 🧅: 1 small, finely chopped
Garlic 🧄: 2 cloves, minced
Tomato paste 🍅: 2 tbsp
Ground cumin 🌿: 1 tsp
Ground cinnamon 🌟: 1/2 tsp
Salt and black pepper 🧂: To taste
Fresh parsley 🌿: 2 tbsp, chopped
Pine nuts 🌰: 2 tbsp, toasted (optional)
For the Pomegranate Glaze
Pomegranate molasses 🍇: 2 tbsp
Honey 🍯: 1 tbsp
Lemon juice 🍋: 1 tbsp
For Garnish
Pomegranate seeds 🍇: 1/4 cup
Fresh parsley 🌿: 2 tbsp, chopped
Step-by-Step Instructions
1️⃣ Prepare the Eggplants
Preheat your oven to 375°F (190°C).
Slice the eggplants in half lengthwise and score the flesh in a crisscross pattern.
Brush the cut sides with olive oil 🫒 and season with salt and black pepper 🧂.
Place the eggplants cut side down on a baking sheet and roast for 25-30 minutes, or until tender.
2️⃣ Cook the Filling
Heat a skillet over medium heat and add 1 tbsp olive oil 🫒.
Sauté the onion 🧅 until softened, then add the garlic 🧄 and cook for 1 minute.
Add the ground beef 🥩 and cook until browned.
Stir in tomato paste 🍅, cumin 🌿, cinnamon 🌟, salt, and black pepper 🧂. Cook for another 2-3 minutes.
Mix in parsley 🌿 and pine nuts 🌰 (if using). Remove from heat.
3️⃣ Make the Pomegranate Glaze
In a small bowl, whisk together pomegranate molasses 🍇, honey 🍯, and lemon juice 🍋.
4️⃣ Assemble and Bake
Flip the roasted eggplants cut side up and gently press the flesh to create a cavity.
Spoon the beef mixture into the eggplants.
Drizzle the pomegranate glaze 🍇 over the top.
Return to the oven and bake for another 10 minutes.
5️⃣ Serve
Garnish with pomegranate seeds 🍇 and fresh parsley 🌿.
Serve hot with a side of couscous, rice, or a simple salad.
Pro Tip:
For a vegetarian version, substitute the ground beef with a mixture of lentils and mushrooms.
