Mediterranean Stuffed Eggplant with Creamy Tahini Sauce
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.
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