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Grilled Stuffed Eggplant with Pine Nuts and Pomegranate

Total Time: 40 mins.
Prep Time: 20 mins.
Cook Time: 20 mins.
Serves: 4

Ingredients

2 small eggplants, halved
1/4 cup (60 mL) olive oil, divided
1 tsp (5 mL) salt and pepper, divided
1 pkg (340 g) Yves Veggie Cuisine® ground round
1/4 cup (60 mL) finely chopped fresh parsley
1/4 cup (60 mL) finely chopped fresh cilantro, divided
2 green onions, thinly sliced
2 cloves garlic, minced
1 tsp (5 mL) ground cumin
1/2 tsp (2 mL) each ground coriander and paprika
2 tbsp (30 mL) tahini paste
1 tsp (5 mL) lemon zest
1/2 cup (125 mL) lemon juice
1/2 cup (125 mL) pomegranate seeds
2 tbsp (30 mL) toasted pine nuts

Star Product

Original Veggie Ground Round

Directions

  1. Preheat grill to medium-high heat; grease grate well. Score cut sides of eggplants. Brush with 2 tbsp (30 mL) olive oil and 1/4 tsp (1 mL) each salt and pepper. Grill eggplants, cut sides down for about 15 minutes or until just tender.
  2. Using spoon, scoop out center of eggplants, leaving 1/2-inch (1 cm) border to create shells. Chop scooped-out eggplant.
  3. Toss together chopped eggplant, ground round, parsley, remaining oil, 2 tbsp (30 mL) cilantro, green onions, garlic, cumin, coriander, paprika and 1/2 tsp (2 mL) each salt and pepper.
  4. Stuff filling into eggplant shells. Transfer to baking sheet and place on grill. Close lid; cook until ground round is heated through.
  5. Meanwhile, whisk together tahini paste, lemon zest, lemon juice, 2 tbsp water, and remaining salt and pepper; drizzle over eggplants.
  6. Garnish with pomegranate seeds, pine nuts and remaining cilantro.

Tips

  • Substitute mint or basil for cilantro or parsley if desired.
  • Substitute sliced almonds for pine nuts if desired.
  • Serve with a green salad or fattoush salad.