Greek Stuffed Eggplant with Spiced Beef and Whipped Feta

By Sprig Originals ✓ · cooked up in Sprig

Roasted eggplant halves scooped into boats and packed with cinnamon-scented ground beef, tomato and garlic, then crowned with a tangy whipped feta topping that puffs and browns in the oven. All the comfort of a Greek moussaka without a single potato, noodle or breadcrumb — just deeply savory vegetables, meat and cheese.

Ingredients

• 2 medium globe eggplants (about 1 lb each)
• 3 tbsp extra-virgin olive oil
• 3/4 tsp kosher salt
• 1/4 tsp black pepper

• 1 tbsp extra-virgin olive oil
• 1 lb ground beef (85% lean)
• 1/2 cup finely chopped yellow onion
• 4 cloves garlic, minced
• 1 tbsp tomato paste
• 1 cup canned crushed tomatoes (no sugar added)
• 1 tsp dried oregano
• 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh flat-leaf parsley

• 6 oz feta cheese, crumbled
• 1/2 cup whole-milk Greek yogurt
• 1 large egg
• 1/3 cup finely grated parmesan
• 1 tbsp almond flour
• 1/8 tsp freshly grated nutmeg
• 1 tsp lemon zest

Instructions

1. Heat the oven to 425°F with a rack in the middle. Halve the eggplants lengthwise. Score the cut faces in a 1-inch crosshatch, cutting about 3/4 inch deep but not through the skin. Rub all over with the 3 tablespoons olive oil and season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
2. Place the halves cut-side down on a parchment-lined sheet pan and roast for 25 minutes, until the flesh is completely soft and the skins are slightly collapsed. Flip cut-side up and let cool 5 minutes.
3. Using a spoon, scoop out the softened flesh, leaving a 1/3-inch shell all around so the boats hold their shape. Roughly chop the scooped flesh and set aside; leave the shells on the sheet pan.
4. While the eggplant roasts, heat 1 tablespoon olive oil in a 12-inch skillet over medium-high. Add the ground beef and cook, breaking it up, for 6 to 7 minutes until browned and no longer pink. Spoon off all but about 1 tablespoon of fat.
5. Reduce heat to medium, add the onion and cook 4 minutes until softened. Stir in the garlic and tomato paste and cook 1 minute more, until the paste darkens.
6. Add the crushed tomatoes, oregano, cinnamon, allspice, 1/2 teaspoon salt and 1/4 teaspoon pepper along with the chopped eggplant flesh. Simmer 8 to 10 minutes, stirring occasionally, until thick enough that a spoon dragged through the pan leaves a clear trail. Stir in the parsley and taste for salt.
7. Make the topping: in a bowl, mash the feta with a fork until fine, then whisk in the Greek yogurt, egg, parmesan, almond flour, nutmeg and lemon zest until thick and mostly smooth.
8. Divide the beef filling among the four eggplant shells, mounding it slightly. Spoon the whipped feta over each, spreading it to the edges to seal in the filling.
9. Bake at 425°F for 18 to 22 minutes, until the topping is set and puffed with golden brown spots. If you want more color, broil 1 to 2 minutes, watching closely. Rest 5 minutes before serving so the boats firm up.
10. Serve warm, spooning any tomato juices from the pan over the top.

Chef's tips

Nutrition (per serving, estimated)

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