Stuffed Za’atar Eggplant

Recipe for Stuffed Za'atar Eggplant - Eggplant flavored with nutty Za'atar spice mix and stuffed with ground beef and rice. A filling, easy dish

As you may have noticed, recently the number of Patriot posts on this blog has gone up, while the number of recipe posts has gone down. We are so very lucky to have a great nanny at home that helps take care of Patriot while Peter and I are working. She also happens to be a skilled cook. While she has been doing most of the cooking for us at home (we are spoiled!), I still love cooking and try to whip up dinner for Peter and I at least once a week.

Recipe for Stuffed Za'atar Eggplant - Eggplant flavored with nutty Za'atar spice mix and stuffed with ground beef and rice. A filling, easy dish

When I do cook, this stuffed za’atar eggplant is a favorite of mine. It’s so filling and uses the same incredible za’atar spice mix (which you may remember from my Za’atar Ricotta Pinwheels or Za’atar Smashed Potatoes).

It can also be made without the rice or you can use a nice grain mix (Trader Joes’ Harvest Grains mix is one I love!). When you’re ready to serve, drizzle some plain Greek yogurt or fresh mint leaves on top.

Stuffed Za’atar Eggplant

Stuffed Za’atar Eggplant

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Stuffed Za’atar Eggplant

Ingredients

  • one large eggplant
  • 1 tbs olive oil
  • 3 cloves garlic, minced
  • 2 tbs za'atar
  • 1/2 tsp salt
  • 1tbs oil
  • 1/2 lb ground beef
  • 1 small onion, diced
  • 1/2 cup brown rice, cooked
  • mint, to garnish (optional)
  • Greek yogurt, to serve (optional)

Instructions

  1. Preheat oven to 400F
  2. Cut eggplant in half and score flesh diagonally, cutting almost to the eggplant skin
  3. Brush eggplant flesh with 1 tbs olive oil
  4. Using 1 tbs of minced garlic, tuck minced garlic into the diagonal cuts of the eggplant
  5. Sprinkle evenly with 1 tbs za'atar and 1/2 tsp salt
  6. Roast eggplant in oven until cooked through, ~30-40 min depending on size of eggplant
  7. Heat 1tbs oil in a large pan
  8. Add ground beef, onion, and remaining garlic
  9. Stir until beef is cooked through and onions are soft
  10. Turn off heat
  11. Remove eggplant from oven and scoop out eggplant flesh
  12. Chop any large chunks of flesh and add eggplant and rice to beef mixture
  13. Mix well
  14. Spoon mixture back into eggplant skins
  15. Put eggplants back in the oven and bake for 10-15 minutes until eggplant mixture is lightly browned
  16. Serve with mint and Greek yogurt
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