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  Fresh Avocado & Veggie Pasta Salad

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