Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Heat the oven to 425°F. Halve 1 large eggplant (about 1 lb) lengthwise through the stem. Score the flesh in a shallow crosshatch without piercing the skin. Rub the cut surfaces with 1 tablespoon olive oil and 1 teaspoon Morton kosher salt flakes. Place cut-side down on a parchment-lined baking sheet and roast for 25 minutes, until the flesh is tender enough to scoop.

2. 2.

   While the eggplant roasts, gently mix 1 lb ground beef with 1 1/4 teaspoons Morton kosher salt flakes. Set aside while preparing the filling ingredients.

3. 3.

   Finely dice 3 oz yellow onion, mince 2 garlic cloves, and quarter 5 oz Cherub tomatoes.

4. 4.

   Combine the filling spices in a small bowl:

   • 1 teaspoon ground cumin
   • 1 teaspoon ground coriander
   • 1 teaspoon smoked paprika
   • 1/4 teaspoon ground cinnamon
   • 1/8 teaspoon cayenne pepper
5. 5.

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 4 minutes, stirring. Add the seasoned beef and cook for 6–8 minutes, breaking it into small crumbles, until browned. Stir in the minced garlic and spice mixture and cook for 30 seconds. Add the quartered tomatoes and 1/2 teaspoon Morton kosher salt flakes; cook for 3 minutes, crushing the tomatoes lightly to make a juicy filling. Remove from the heat.

6. 6.

   While the filling cooks, zest 1 lemon and squeeze out 2 tablespoons juice. Stir the zest and juice into 1/2 cup plain Greek yogurt. Refrigerate the lemon yogurt until serving.

7. 7.

   Turn the roasted eggplant halves cut-side up. Using tongs to steady them, carefully scoop out the soft flesh, leaving a roughly 1/4-inch shell. Chop the scooped flesh and stir it into the beef filling. Spoon the filling generously into the eggplant shells, mounding it above the edges.

8. 8.

   Return the filled eggplant to the oven for 12–15 minutes, until lightly browned on top and the center of the beef filling reaches 160°F. Rest for 3 minutes.

9. 9.

   Place one stuffed eggplant half on each plate. Spoon the lemon yogurt alongside, with a little over the filling for a contrasting white finish.

Want more detail? See the temperature guide.