Recipes Dinner Meat Dishes Beef Main Course Stuffed Eggplant with Spiced Beef and Pine Nuts 5.0 (2) 2 Reviews Spiced ground beef is piled high inside meltingly soft eggplant, which is roasted and served with tangy labneh and pomegranate arils. By Tricia Manzanero Stuedeman Tricia Manzanero Stuedeman Tricia is a recipe developer and tester for Dotdash Meredith with a focus on baking and pastry as well as a passion for all things food-related. She has developed over 1,200 recipes, which have appeared both in magazines, online, and in cookbooks alike. She is a former Baking and Pastry Editor with experience in food styling, video production, and crafting culinary curriculum for more than a dozen culinary and lifestyle brands. Food & Wine's Editorial Guidelines Published on August 2, 2024 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Close Photo: Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Julia Bayless Active Time: 30 mins Total Time: 45 mins Servings: 6 Larger and meatier than other varieties, globe eggplants can adapt to various cooking techniques. Here, globe eggplants are roasted until charred on the outside with meltingly soft centers in this hearty, dinner party–worthy dish. Based on Yotam Ottolenghi’s lamb-stuffed eggplants, this version is piled high with a coriander-spiced ground beef filling. After roasting, cool the eggplants by placing them cut sides down on a wire rack to allow any excess liquid to drain out. Frequently Asked Questions What is labneh? Labneh is a soft and tangy Middle Eastern cheese that is made by straining yogurt until it becomes very thick and spreadable. It is available at Middle Eastern grocery stores or can be made at home quite easily. It can also be substituted with plain Greek yogurt. What can I use instead of pine nuts? You can swap the pine nuts for Marcona almonds, if desired. This will add more crunch to your filling but still add buttery nuttiness. Notes from the Food & Wine Test Kitchen If you suspect your eggplants are larger or older, don’t merely go by cooking times. These types of eggplants could take longer to get meltingly soft. Instead go by doneness qualifiers and your senses to adjust timing accordingly — be patient! Suggested pairing Pair this recipe with a pale scarlet, substantial rosé, such as Elk Cove Willamette Valley Pinot Noir Rosé. Ingredients 3 medium (about 14-ounce) globe eggplants 1/4 cup canola oil, divided 2 1/2 teaspoons kosher salt, divided, plus more to taste 3/4 cup finely chopped white onion 3 large garlic cloves, minced 12 ounces 80% lean ground beef 2/3 cup drained and rinsed canned chickpeas, patted dry 1 tablespoon tomato paste 3/4 teaspoon ground coriander 1/4 teaspoon ground cinnamon 1 (14.5-ounce) can diced tomatoes, undrained 3/4 cup golden raisins 1/4 cup lightly toasted pine nuts, roughly chopped 3 tablespoons finely chopped fresh mint, plus small leaves for garnish Labneh Pomegranate arils (optional) Directions Preheat oven to 450°F. Cut eggplants lengthwise down the center, slicing three quarters of the way through and leaving stem end intact. Drizzle eggplants all over with 2 tablespoons oil; sprinkle inside slits evenly with 1 teaspoon salt. Place eggplants on an aluminum foil–lined baking sheet; roast in preheated oven until skin is browned and flesh is very tender, about 35 minutes, turning eggplants 2 to 3 times during cooking. Transfer eggplants, cut sides down, to a wire rack placed over a rimmed baking sheet. Cover loosely with foil; keep warm. Heat remaining 2 tablespoons oil in a large skillet over medium. Add onion and garlic; cook, stirring often, until softened, 2 to 3 minutes. Add beef and chickpeas; increase heat to medium-high. Cook, stirring often to break beef into small crumbles, until beef is browned but not cooked through, 3 to 5 minutes. Add tomato paste, coriander, cinnamon, and 1 teaspoon salt to skillet; cook, stirring constantly, until fragrant, about 45 seconds. Add tomatoes with juices, and scrape bottom of skillet to release any browned bits. Bring to a simmer over medium-high; reduce heat to medium. Cook, stirring often and crushing tomatoes and beef into smaller pieces, until liquid thickens and beef is cooked through, 3 to 5 minutes. Stir in raisins, pine nuts, and mint. Season with additional salt to taste. Remove from heat. Spread labneh on a serving platter. Arrange eggplants, cut sides up, over labneh; sprinkle insides evenly with remaining 1/2 teaspoon salt. Stuff eggplants with evenly divided beef mixture. Garnish with additional mint and pomegranate arils (if using). Originally appeared in Food & Wine magazine, August 2024 Rate It Print