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Stuffed Eggplant with Meat and Tahini

Stuffed Eggplant with Meat and Tahini

The moment I saw this Stuffed Eggplant with Meat and Tahini in Samantha Ferraro’s new cookbook, The Weeknight Mediterranean Kitchen, I knew it would be on my menu this week.

This is an easy recipe to whip up and it’s filled with so much flavor I could have licked my plate. It is perfect for a weeknight meal but it’s so tasty, I’d serve it for weekend dinner guests.

I followed the recipe to the letter with the exception of the Aleppo pepper flakes. I found myself with out this fragrant pepper and used a smidgen of crushed red pepper instead. Although I used ground beef for Ranger Craig’s stuffed eggplant, I substituted the beef with chickpeas in my eggplant. Both were spectacular!

And, I must mention, serving the eggplant with tahini was the icing on the cake.

Serving the stuffed eggplant a la carte is perfectly satisfying. However, pairing this dish with one of Samantha’s gorgeous salads makes it a lovely and complete meal.

Have I made you drool yet? Do you want a copy of this delicious cookbook? Well, you’re in luck! I’m giving away one copy of The Weeknight Mediterranean Kitchen.

Stuffed Eggplant with Meat and Tahini

All you have to do to enter is click HERE.

Here’s the scoop: The giveaway begins Thursday, August 9th and ends Thursday, August 16th. The winner will be contacted by email as well as announced on my Facebook and Instagram pages on Friday, August 17th.

Samantha has truly captured a taste of the Mediterranean with enchanting photos and mouth-watering recipes.

And because I think you need this recipe in your life, I’ve included the Stuffed Eggplant with Meat and Tahini recipe below. I promise, you won’t be disappointed.

Delicious Wishes and Loads of Love,


Stuffed Eggplant with Meat and Tahini
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Serving Size: 4

Stuffed Eggplant with Meat and Tahini


  • 2 medium-large eggplants, cut in half lengthwise
  • 2 tbsp (30ml) olive oil, plus more for drizzling
  • 1 lb (453g) ground beef
  • 1 small white onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 medium-sized tomato, seeded and chopped
  • 1 tbsp (15ml) tomato paste
  • 1 tsp ground cumin
  • 1 tsp Aleppo pepper flakes
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/2 cup (120ml) tahini
  • Blood Orange and Pomegranate Salsa (optional, page 164 of the book), I didn't use the salsa but it looks divine
  • Finely chopped cilantro leaves for garnish


  1. 1. Preheat the oven to 425F
  2. 2. Using a small paring knife cut out the eggplant flesh, leaving a 1/2-inch border around the inside of the eggplant. This will help hold the filling. Chop up the removed eggplant flesh and set aside.
  3. 3. Drizzle a large skillet with the olive oil over medium heat. Add the ground beef and cook until mostly cooked through. Make a space in the center of the pan and add the onions. Cook together until the onions are softened, another 3-4 minutes.
  4. 4. Add the chopped eggplant and the garlic and cook everything together until the eggplant softens and the garlic is cooked. Use a large spoon to help break up the eggplant and meat so it becomes one homogenous mixture.
  5. 5. Add the tomatoes, tomato paste, cumin, Aleppo pepper, paprika and salt and stir everything together. Taste for seasoning.
  6. 6. Arrange the eggplant shells on a foil-lined baking sheet, stuff the meat mixture inside the eggplant and drizzle the tops with olive oil. Bake for 18-20 minutes until the eggplants are cooked and deepened in color.
  7. 7. Serve with tahini and top with the pomegranate salsa and cilantro if desired.


I didn't prepare the pomegranate salsa, however, it is in the book on page 164.

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  • Reply
    Samantha @ferrarokitchen
    August 12, 2018 at 6:27 pm

    Thank you so much Karista…this looks absolutely stunning, per usual! I am so thrilled you enjoyed the eggplant recipe! 🙂

    • Reply
      August 13, 2018 at 7:45 am

      Thanks Samantha! I’m having a blast cooking from your beautiful book. xoxo Karista

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