Stuffed eggplant with tahini sauce

Total Time 30 minutes
Course Lunch, Main Course
Servings 4


  • 1 teaspoon ground cumin coriander, paprika and cinnamon
  • 4 eggplant
  • 2 tbsp Drizzle extra virgin olive oil
  • 1 cup brown onion diced
  • 4 cloves garlic clove crushed
  • 300 g beef mince
  • cups cherry tomatoes halved
  • cups cooked brown rice
  • 2 cups baby spinach
  • 6 cups mesclun or rocket to serve
  • ¼ cup Mint to garnish

Tahini Sauce

  • ¾ cup reduced-fat plain yoghurt
  • 2 tbsp tahini
  • 4 cloves garlic clove crushed
  • 1 tablespoon lemon juice


  • In a small bowl, combine spices.
  • Preheat oven to 200°C and line a baking tray. Slice eggplants in half lengthwise and score the flesh in criss-cross patterns. On lined tray place eggplant, spray with olive oil and sprinkle with half of the spice mix. Bake for 20-25 minutes while you prepare the filling.
  • In a large frying pan, heat olive oil over medium-high. Add onion, remaining spice mix, garlic and mince and cook until mince is browned, about 10 minutes. Add cherry tomatoes and cooked rice and cook, stirring often, for another 5 minutes. Remove pan from heat and add spinach. Stir to combine spinach and mince and set aside.
  • In a bowl, combine tahini sauce ingredients. Set aside until ready to serve. (Thin the sauce with a tablespoon or two of water if desired).
  • Remove eggplant halves from oven and scoop out the majority of the flesh. Stir into the mince mixture then divide between the eggplant shells. Place back in the oven for 5 minutes.
  • Serve stuffed eggplants on a bed of mesclun and drizzle over tahini sauce. Garnish with pomegranate seeds and mint.


Calories: 507kcalCarbohydrates: 45gProtein: 29gFat: 21gSodium: 140mgFiber: 16gCalcium: 290mg
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