Entrée: Lebanon – بابا غنوج محشي ▶ Baba Ghanoush Mahshi (Stuffed Eggplant)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 50 min

Additional 5 min

Total 1 hr 25 min

Ingredients

2 large eggplants (about 2 lb / 900 g total)
2 tbsp (30 ml) extra-virgin olive oil, for brushing
2 tbsp (30 ml) extra-virgin olive oil, for the filling
1 tbsp (15 ml) extra-virgin olive oil, for drizzling (optional)
1 medium onion, finely chopped
3 garlic cloves, minced
8 oz / 225 g ground beef or lamb
1 tsp ground cumin
1 tsp smoked paprika
1 / 4 tsp ground cinnamon
1 / 4 tsp red pepper flakes (optional)
2 tbsp (30 ml) tomato paste
1 cup (240 g) canned crushed tomatoes
1 / 4 cup (60 ml) dry white wine or water
1 / 4 cup (15 g) chopped fresh parsley
2 tbsp (8 g) chopped fresh mint (optional)
1 / 4 cup (30 g) toasted pine nuts (optional)
1 / 2 cup (75 g) crumbled feta
1 / 2 cup (50 g) shredded mozzarella or grated Parmesan
1 / 3 cup (35 g) panko breadcrumbs
Zest of 1 / 2 lemon
Kosher salt and freshly ground black pepper, to taste

Instructions

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment.
Halve the eggplants lengthwise. Score the flesh in a crosshatch pattern, taking care not to pierce the skin. Brush the cut sides with 2 tbsp olive oil and season generously with salt and pepper. Arrange cut-side up on the baking sheet.
Roast until the flesh is tender and lightly browned, 25–30 minutes. Remove and let cool just enough to handle. Reduce oven temperature to 400°F (200°C).
Using a spoon, scoop out the flesh, leaving a 1/4-inch (6 mm) border to keep the shells intact. Roughly chop the scooped eggplant flesh and set aside. Place the empty shells in a baking dish.
Heat 2 tbsp olive oil in a large skillet over medium heat. Add the onion and cook, stirring, until softened and translucent, 4–5 minutes. Add the garlic and cook until fragrant, 30 seconds.
Add the ground beef or lamb, season with salt and pepper, and cook, breaking it up with a spoon, until browned and no longer pink, 5–6 minutes. Spoon off excess fat if needed.
Stir in cumin, smoked paprika, cinnamon, and red pepper flakes (if using); cook 30 seconds. Add tomato paste and cook, stirring, 1 minute.
Add crushed tomatoes and wine (or water). Simmer until slightly thickened, 3–4 minutes.
Stir in the chopped eggplant flesh and cook until most moisture evaporates and the mixture is cohesive, 3–4 minutes. Remove from heat and fold in parsley, mint (if using), pine nuts (if using), and lemon zest. Taste and adjust salt and pepper.
Spoon the filling evenly into the eggplant shells. Top with crumbled feta, then sprinkle with mozzarella or Parmesan. Scatter panko over the top and drizzle with the remaining 1 tbsp olive oil (if using).
Bake at 400°F (200°C) until the cheese is melted and the tops are golden and crisp, 15–18 minutes. For extra color, broil 1–2 minutes, watching closely.
Let rest 5 minutes before serving. Garnish with extra parsley if desired. Serves 4.