Mediterranean Stuffed Eggplant with Creamy Tahini Sauce

Mediterranean Stuffed Eggplant with Creamy Tahini Sauce

Table of Contents

This Mediterranean Stuffed Eggplant is a delightful dish bursting with bold flavors and wholesome ingredients. Tender roasted eggplant is filled with a savory blend of chickpeas (or meat), aromatic spices, and fresh herbs, then drizzled with a luscious, garlicky tahini sauce. This dish is perfect for a nutritious and satisfying meal, whether you’re serving it as a main course or a flavorful side. Packed with plant-based protein and heart-healthy ingredients, it brings a taste of the Mediterranean straight to your table. Enjoy this easy-to-make, elegant dish for a dinner that’s as nourishing as it is delicious!

Prep: 15 minutes

Cooking: 35 minutes

Total: 50 minutes

Ingredients

For the Eggplant:

2 large eggplants

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 cup cooked chickpeas (or ground meat if preferred)

1/2 teaspoon cumin

1/2 teaspoon paprika

1/4 teaspoon cinnamon

Salt & pepper to taste

1/4 cup chopped fresh parsley

1/4 cup crumbled feta (optional)

For the Creamy Tahini Sauce:

1/4 cup tahini

2 tablespoons lemon juice

1 tablespoon olive oil

1 clove garlic, minced

2–3 tablespoons water (to thin out)

Salt to taste

Instructions

Prepare the Eggplants:

Preheat oven to 375°F (190°C).

Slice eggplants into thick rounds, leaving the bottom intact to keep the shape.

Brush with olive oil and roast for 15 minutes until slightly soft.

Make the Filling:

In a pan, heat olive oil over medium heat.

See also  Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken

Sauté onions and garlic until fragrant.

Add chickpeas (or meat), cumin, paprika, cinnamon, salt, and pepper.

Cook for 5-7 minutes until well combined.

Stuff the Eggplants:

Carefully open the slits in the eggplants and stuff them with the filling.

Return to the oven and bake for another 15-20 minutes.

Prepare the Sauce:

Whisk together tahini, lemon juice, olive oil, garlic, and water until smooth.

Serve:

Drizzle the tahini sauce over the stuffed eggplants.

Garnish with parsley and feta.

Tips for Mediterranean Stuffed Eggplant

Choose the Right Eggplant – Opt for firm, glossy eggplants with smooth skin for the best texture. Smaller ones tend to be less bitter.

Pre-Salt the Eggplant – Sprinkling salt on sliced eggplant and letting it sit for 15-20 minutes helps draw out excess moisture and bitterness.

Use a Flavorful Filling – A mix of sautéed onions, garlic, tomatoes, chickpeas, and herbs like parsley or basil enhances the dish.

Roast for Extra Flavor – Lightly brush the eggplant with olive oil before roasting to bring out a richer, caramelized taste.

Cheese Options – Feta, goat cheese, or mozzarella can add a creamy, tangy balance to the dish.

Drizzle with Sauce – A tahini or yogurt-based sauce complements the roasted flavors beautifully.

Garnish for Freshness – Finish with fresh parsley, lemon zest, or pomegranate seeds for an extra burst of flavor.

Nutritional Value (Per Serving)

  • Calories: ~250 kcal

  • Protein: ~8g

  • Carbs: ~22g

  • Fats: ~14g