Recipe by Amy Kritzer
- 2 large Chinese eggplants, halved the long way
- 4 tablespoons extra virgin olive oil, divided
- ½ medium onion, diced
- 2 medium garlic cloves, minced
- Kosher salt
- Fresh cracked black pepper
- 1 pound Grow and Behold Meatball Mix (or use 1/2lb ground beef and 1/2 lb ground veal)
- 1 tablespoon water
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- ½ teaspoon ground cinnamon
- 1 ½ teaspoons ground cumin
- 8 ounce can tomato sauce
- ½ cup yellow raisins
- 1 cup cooked chickpeas
- 1 lemon
- Fresh mint for garnish
- ¼ cup toasted pine nuts for garnish
1. Preheat oven to 400 degrees F.
2. Spoon eggplant flesh out of each half of the eggplant, leaving a ¼ inch border in the skin. Take the flesh and dice it.
3. In a large sauté pan, heat 2 tablespoons olive oil over medium heat. Add eggplant, onion and garlic with ½ teaspoon salt and ¼ teaspoon black pepper. Sauté until eggplant is soft and cooked through and onions are translucent, about 7 minutes.
4. Remove vegetables, and add 1 more tablespoon olive oil. Add meat, water and spices and sauté until meat is cooked through, about 5 minutes.
5. Then add eggplant mixture back in, along with tomato sauce, raisins and chickpeas. Bring to a simmer and simmer for 5 minutes to meld flavors while stirring. Adjust with salt and pepper to taste.
6. Place scooped eggplant halves on a foil lined cookie sheet. Drizzle with 1 tablespoon olive oil and sprinkle with a generous amount of salt and pepper. Bake for 10 minutes. Then stuff each one with ¼ of the meat mixture. And bake for another 20 minutes until eggplant is very tender.
7. Squeeze lemon over meat and garnish with pine nuts and mint. Serve warm!