Description

Middle Eastern inspired stuffed eggplants with spiced minced meat, topped with goat cheese, honey and walnuts

Ingredients

• 4 medium eggplants
• 400g minced meat (beef/lamb)
• 2 onions, finely diced
• 4 cloves garlic, minced
• 2 tbs cumin
• 2 tbs paprika powder
• 2 tbs dried Mediterranean herbs
• 2 tbs soy sauce
• 200g goat cheese
• Handful of walnuts, crushed
• 2 tbs honey
• Olive oil
• Salt & pepper to taste

Preparation

1. Cut eggplants lengthwise, score the flesh in a diamond pattern, salt them and let rest for 30 min
2. Rinse eggplants and pat dry. Brush with olive oil
3. Bake eggplants at 200°C for 20-25 min until softened
4. Meanwhile, sauté onions until soft, add garlic and minced meat
5. When meat is browned, add cumin, paprika, dried herbs, and soy sauce
6. Cook filling until well combined and slightly reduced (~10 min)
7. Remove eggplants from oven, create a cavity by pressing down the middle
8. Fill each eggplant with the meat mixture
9. Crumble goat cheese on top, sprinkle with crushed walnuts
10. Drizzle honey over everything
11. Return to oven for 5-10 min until cheese starts to melt

Tips

Similar to Karniyarik but with a sweet-savory twist. The honey and goat cheese create a nice balance with the spiced meat.