Lebanese Stuffed Eggplant Fattah

Ingredients

• 4 medium-sized eggplants 4 medium-sized eggplants
• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 1 cup (240g) Greek yogurt 1 cup (240g) Greek yogurt
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 2 tablespoons fresh mint, chopped 2 tablespoons fresh mint, chopped
• 4 pita bread rounds 4 pita bread rounds
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons pine nuts, toasted 2 tablespoons pine nuts, toasted
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories: 420 kcal / 1760 KJ
• Fat: 24g (Saturated Fat: 7g)
• Carbohydrates: 28g (Sugars: 7g)
• Protein: 26g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Cut the eggplants in half lengthwise and scoop out the flesh, leaving a 1/2-inch thick shell. Reserve the flesh.
3. 3.
   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Add the ground beef to the skillet and cook until browned. Break up any large chunks with a wooden spoon.
5. 5.
   Add the reserved eggplant flesh to the skillet and cook for an additional 5 minutes.
6. 6.
   Stir in the ground cumin, ground cinnamon, paprika, salt, and pepper. Cook for another 2 minutes to allow the flavors to meld.
7. 7.
   In a separate bowl, combine the Greek yogurt, lemon juice, and chopped mint. Season with salt and pepper to taste.
8. 8.
   Place the eggplant shells in a baking dish and fill each shell with the ground beef mixture.
9. 9.
   Tear the pita bread into small pieces and scatter them around the eggplants in the baking dish.
10. 10.
    Drizzle the remaining olive oil over the eggplants and pita bread.
11. 11.
    Bake in the preheated oven for 25-30 minutes, or until the eggplants are tender and the pita bread is crispy.
12. 12.
    Remove from the oven and let it cool for a few minutes.
13. 13.
    Drizzle the yogurt sauce over the stuffed eggplants and sprinkle with toasted pine nuts.
14. 14.
    Garnish with fresh parsley and serve warm.

Treat your ingredients with care...

• Eggplants — Choose eggplants that are firm and glossy. To reduce bitterness, sprinkle salt on the cut side of the eggplants and let them sit for 15 minutes before rinsing and using.
• Greek yogurt — Opt for full-fat Greek yogurt for a creamier texture and richer flavor.
• Pine nuts — Toast the pine nuts in a dry skillet over medium heat until they turn golden brown, stirring frequently to prevent burning.
• Pita bread — Use fresh pita bread rounds for the best results. If you can't find pita bread, you can substitute it with naan or flatbread.

Tips & Tricks

• For a vegetarian version, replace the ground beef with cooked lentils or chickpeas.
• Add a sprinkle of sumac or Aleppo pepper for an extra burst of flavor.
• Serve the Stuffed Eggplant Fattah with a side of tabbouleh salad for a refreshing contrast.
• If you prefer a spicier dish, add a pinch of cayenne pepper to the ground beef mixture.
• Make sure to let the dish cool for a few minutes before adding the yogurt sauce to prevent curdling.

Serving advice

Serve the Stuffed Eggplant Fattah as a main course accompanied by a fresh salad and warm pita bread. It can also be served as part of a mezze platter for a shared dining experience.

Presentation advice

Arrange the Stuffed Eggplant Fattah on a platter, drizzle the yogurt sauce generously over the top, and sprinkle with toasted pine nuts and fresh parsley. The vibrant colors and contrasting textures will make it an eye-catching centerpiece.