Custardy eggplant, sweet-tart pomegranate, creamy garlic yogurt, and crispy beef—eggplant naysayers, we're coming for you. Easy enough for a weeknight but fancy enough to serve to company, this is your new late-summer standby.
Preheat oven to 425°. Trim stem end off 2 eggplants, then poke holes all over. Cut both eggplants in half lengthwise. Using the tip of the knife, score a shallow 1"x1" crosshatch pattern into 4 cut sides.
Place eggplant on a rimmed baking sheet and drizzle with 3 Tbsp. oil. Toss eggplant with clean hands to coat. Season generously on all sides with salt and pepper. Arrange halves cut sides down on baking sheet.
Roast eggplant until undersides are deep golden brown, 20–25 minutes. Using a flexible spatula, turn halves cut side up, scraping pan to release eggplant. Continue to roast until very tender and flesh is collapsed, another 15–20 minutes. Remove from oven and let rest until cool enough to handle.
While eggplant is roasting, prep the filling ingredients and yogurt sauce. First, peel and set aside 1 garlic clove. Smash remaining 4 garlic cloves with the flat side of your knife and remove loosened skin.
Peel and finely chop 1 onion.
Coarsely chop ½ cup parsley and set aside for serving.
Stir ½ cup yogurt and 1 Tbsp. oil in a medium bowl. Using a microplane, grate 1 reserved garlic clove into bowl; season with salt and pepper.
Time to make the filling. Heat remaining 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high. When oil is shimmering, add 1 lb. beef and press into a single layer with flexible metal spatula. Season with salt and pepper.
Cook undisturbed until beef is browned and crispy on one side, about 4 minutes. Using spatula, toss beef, breaking up into small pieces, then push to one side of skillet.
Add onion and smashed garlic to empty side of skillet and cook, tossing just onion and garlic often, until onion is translucent and mixture is browned in spots, about 3 minutes.
Add ½ tsp. cumin and toss to combine with onion mixture, then toss everything with beef to combine; season with a bit more salt. Continue to cook, tossing constantly and breaking up meat even more, until beef is cooked through and thoroughly mixed, about 1 minute. Remove from heat and let cool slightly.
Smear yogurt mixture across bottom of a platter. Arrange warm eggplant cut sides up over top, allowing any moisture to drip off of eggplant before placing over yogurt. Spoon beef mixture over eggplant.
Scatter ½ cup pomegranate arils over beef. Sprinkle reserved parsley over entire platter. Drizzle with a bit more oil before serving.
Reviews SectionI added crumbled feta cheese on top and a bit of mayo to the beef - tasted delicious!!This was SO good and filling. I didn't have pomegranate but used pine nuts, and added mint in the yogurt sauce. Next time i'll just cook the onions before the meat, as I thought the method wasnt very practical and the meat got a little overcooked while waiting the onions to fully soften. But the eggplant was so custardy and delicious, it wasn't even an issue. I made it without the yogurt for my bf who doesn't eat dairy and he loved it. I have gestational diabetes and this recipe ticks all the boxes of what I can eat so thank you!!!Not for me. Bland, tastless waste of some nice eggplants and ground beef.AnonymousSan Diego08/08/19Meh. Eggplant was great but beef dry and flavorless. Tried to amp up the flavor with extra spices and herbs... but didn't make much difference. There are more flavorful recipes for eggplant and meat.AnonymousJohannesburg South Africa 04/29/19Great recipe! I'd increase the time to roast the eggplant, as mine weren't as done as I'd like. Couldn't find pomegranate, so subbed lemon juice sweetened with honey and drizzled over the top. Also took one reader's recommendation and topped with pickled red onions. To make healthier, cut down a bit on the olive oil and used fat free Greek yogurt. A delicious meal!The basics of this recipe are excellent. The preparation and cooking of the eggplant resulted in a buttery-sweet smooth eggplant filling with the skin offering a hint of crunch. I completely changed the seasoning of the beef to incorporate Greek flavors to use up what was in my fridge, but I kept the way it was cooked, included the garlic and onion. A great base to play with flavors. I'm going to add this into my rotation but try to use more vegetables diced finely into the beef to lighten it up a little.livseesfoodNorth Carolina03/15/19This recipe is wonderful: the eggplant is custardy, the ground beef makes the meal hearty, and the lovely garlic yogurt dressing is so much more than the sum of it's parts. Will be making this again and again.AnonymousBrooklyn10/16/18This was super delicious. I can't eat dairy so I subbed in tahini for the yogurt and it was still amazeballs.Literally the most delicious meal I've made/eaten in a while. What a great idea. I've made it twice and use whatever fresh bits and bobs I have in the fridge on that day. The last time I made it, I stirred through finely chopped spring onions just as the mince finished cooking, and topped it with chili flakes and pickled red onion along with the herbs. Superb! Lemon wedges and Lemon zest are also amazing.KelHouDurban, South Africa09/10/18The flavors in this are amazing! Pomegranates are not in season here; had to go to 3 different stores to find them but I'm so glad I did! I used ground turkey because we don't eat beef, but we really enjoyed this with the turkey. I will definitely be making this again.Wow! What a great, relatively simple dinner for great flavors and textures. Pomegranates aren't in season right now in CA, so I substituted them with a dusting of sumac which added some tartness. I could also see this dish being amazing with ground lamb. I'll definitely be making this again.Santa Barbara, CA08/19/18I just made this tonight, but actually eating it tomorrow. It looks soooo good, and you had me at "custard texture"!! I wouldn't see the problem printing recipes out, but I just keep the computer open to the recipe and play spoitfy in the background!Dana92484Boston, MA08/13/18Awesome recipe! Would definitely make it again and for guests as well!Perhaps would use less meat next time.Great flavors. Eggplant texture was wonderful.Was a little skeptical of the pomegranate arils but they were not overpowering and definitely added a depth of texture with the cooler temperature and the explosion of fluid in your mouth while being crunchy as wel. So interesting.Would encourage anyone to try this.Also, no problems printing JUST the recipe.GIgalLynchburg, VA08/11/18Can I just tell you AGAIN how frustrating your site is. After you've watched all the videos related to the recipe and just want to print it out, the format is hideous. I don't need a list of equipment and links to print on a PDF format recipe. It's like your site doesn't know how to translate from a page with images to a printed page. VERY FRUSTRATING and your competition has this all figured out.....AnonymousPortsmouth, NH08/11/[email protected],I concur that Bon Appetit should provide nutrition info with their recipes.In their failure to do so, I would recommend a quick google search for 'nutrition calculator'. These sites and apps allow you to drop in the ingredient list, how many servings are planned, and then it spits out a 'per serving' analysis.I have used them to great effect, losing almost 60 lbs thus far in my journey, while treating myself along the way with some delicious chow from this site.Best Regards,OSOrlandoSnapper3282808/11/18I would, but I need to have some Nutrition info beforehand - it's not hard for other cookery websites, and I'd love it if Bon Appetit would consider doing the same.
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