This Stuffed Eggplant with Garlic Tahini Sauce comes together in about 30 minutes and is a wonderful one-pot meal that your family will love! You can easily switch up the ingredients to suit your taste or use it as a ‘clean out the fridge’ meal to get rid of leftovers and odds and ends. Perfect for busy weeknights or when you need a comforting dish that feels gourmet but is also super simple to whip up.
Ingredient Breakdown
Here’s what you’ll need (this is where it gets fun, you can totally mix and match!):
- 2 medium eggplants
- 1 cup cooked quinoa or rice
- 1 can chickpeas, drained and rinsed
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/4 cup fresh parsley, chopped
For the garlic tahini sauce:
- 1/4 cup tahini: The creamy base of our sauce. It’s made from sesame seeds and is delish!
- 2 tablespoons lemon juice: For brightness! Freshly squeezed, if you can, it makes a difference.
- 1 clove garlic, minced: Yes, more garlic (we love it!).
- Water to thin: Just add a splash at a time until it’s the right consistency for drizzling.
Let’s Get Cooking!
Step 1: Preheat & Prep
First things first! Preheat your oven to 375°F (190°C). While that is heating up, cut the eggplants in half lengthwise and scoop out some of the flesh to create boats. Don’t toss that flesh! We’re going to use it later.
Step 2: Sauté the Aromatics
In a skillet, heat your olive oil over medium heat. Toss in the diced onion and minced garlic, and sauté until they soften, about 3-4 minutes. The aroma wafting through your kitchen? Ah, it’s heavenly! Stirring occasionally, let them cook until the onion is translucent and fragrant.
Step 3: Cook the Eggplant Flesh
Now, chop up the eggplant flesh (the part you just scooped out) and add it to the skillet along with the spices, cumin, coriander, smoked paprika, and a couple pinches of salt and pepper. Cook this mixture until it’s all soft and starts to bubble, for about another 5-7 minutes. Scrape the yummy bits off the bottom; those add so much flavor!
Step 4: Add Grains and Chickpeas
Stir in your cooked quinoa or rice, and rinse in the chickpeas. Make sure to mix everything well, bringing it all together. Cook for another 2-3 minutes just to warm everything through and then stir in the parsley.
Step 5: Stuff the Eggplants
Now that your filling is ready, grab those eggplant halves and fill them generously with your mixture. Place them on a baking sheet, and pop them in the oven for about 25-30 minutes. You’ll know when they’re done: they’ll be tender and beautiful!
Step 6: Make the Garlic Tahini Sauce
While the eggplants are baking, it’s time for the sauce! In a bowl, whisk together the tahini, lemon juice, minced garlic, and just enough water to reach your desired consistency. I like it a bit thinner for drizzling, but you do you!
Step 7: Plate and Serve
Once the eggplants are out of the oven, let them cool slightly. Drizzle the garlic tahini sauce all over the top, add an extra sprinkle of parsley for color, and then sit back and admire your creation!
Why I Love This Recipe
This Stuffed Eggplant with Garlic Tahini Sauce has quickly become my go-to recipe when I’m in need of a comforting and satisfying meal. It’s one of those family favorites that I can whip up in a flash while balancing life as a busy mom. I’m a real sucker for dishes that not only taste great but are also loaded with tons of flavor and nutrients. And the best part? You can use whatever you’ve got on hand, making it a flexible, clean-out-the-fridge kind of recipe!
If you loved this Stuffed Eggplant, be sure to check out my Lebanese Meat Pies (Sfeehas), my Easy Falafel Recipe, or my Turkish Gozleme!
What Makes This Recipe Special
Quick & Easy
This recipe is a total lifesaver! It comes together in under 30 minutes, making it perfect for those busy weeknight dinners when you need something quick and satisfying. There’s nothing like having a great meal on the table without spending hours in the kitchen!
One Pan Wonder
The best part is that everything happens in one pan (plus the baking sheet, of course), so cleanup is minimal. You get to spend more time eating with your family rather than scrubbing pots and pans!
Budget Friendly
Using everyday ingredients means you can easily make this dish without breaking the bank. Plus, it’s a great way to use up leftovers, swap in whatever veggies you have lying around. Really, that’s the magic of stuffed eggplant…it’s very forgiving!
Customizable
Adapt it to your taste! Not feeling chickpeas? No problem, switch in some ground beef or sausage. Want to make it vegan? Just skip the meat and load it with more veggies. There’s no wrong way to do this!
Comforting Meal
There’s a reason why dishes like this give off warm, fuzzy vibes. It’s cozy food at its best! Dinner with stuffed eggplant feels special, like you’ve really made an effort, when in reality, you just had fun in the kitchen.
Serving Suggestions
This Stuffed Eggplant pairs beautifully with a simple side salad or some roasted veggies. Wrap it up with some crusty bread to soak up all that garlic tahini goodness, or serve it with your favorite grain if you want to lean into the healthy side a bit!
Storage and Reheating
You can store leftovers in an airtight container in the refrigerator for 3-4 days. To reheat, simply pop them in the microwave for a quick 2-3 minutes or until warmed through. They’re actually great cold too, in case you want a savory snack straight from the fridge.
Yes, this dish is freezer-friendly! Wrap the stuffed eggplants tightly in plastic wrap and store them in a freezer-safe container for up to 3 months. To reheat, let them thaw in the fridge overnight, and then follow the reheating instructions above.
Frequently Asked Questions
Can I use other vegetables besides eggplant?
Absolutely! Bell peppers, zucchini, or even tomatoes would work beautifully too. You can really get creative here!
What if I don’t have tahini for the sauce?
You could try using yogurt for creaminess, or just a simple olive oil and lemon dressing works great too!
How spicy is this dish?
It’s not spicy at all unless you kick it up a notch with some chili flakes or hot sauce!
Cooking should be fun, and I hope you feel inspired to make this stuffed eggplant with your own twist. Let me know how it goes, can’t wait to hear what your family thinks! Happy cooking! For more Recipes Follow Us in our Pinterest.
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Stuffed Eggplant with Garlic Tahini Sauce
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delicious and comforting stuffed eggplant dish topped with garlic tahini sauce, perfect for busy weeknights!
Ingredients
- 2 medium eggplants
- 1 cup cooked quinoa or rice
- 1 can chickpeas, drained and rinsed
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/4 cup fresh parsley, chopped
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 clove garlic, minced (for sauce)
- Water to thin (as needed)
Instructions
- Preheat your oven to 375°F (190°C). Cut the eggplants in half lengthwise and scoop out some flesh to create boats.
- In a skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sauté until softened (3-4 minutes).
- Chop the eggplant flesh and add it along with cumin, coriander, paprika, salt, and pepper. Cook until soft (5-7 minutes).
- Stir in cooked quinoa or rice and chickpeas, mix well and heat for another 2-3 minutes. Stir in parsley.
- Fill eggplant halves with the mixture, place on a baking sheet, and bake for about 25-30 minutes until tender.
- In a bowl, whisk together tahini, lemon juice, minced garlic, and water until desired consistency for drizzling is achieved.
- Once baked, drizzle garlic tahini sauce over the stuffed eggplants and enjoy!
Notes
This recipe is customizable; feel free to swap ingredients to suit your taste. Perfect for using up leftovers!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed eggplant half
- Calories: 400
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 0mg
