Kefta Stuffed Eggplant with Couscous and Tahini Dressing

My friend Jen gave me this delicious dish of stuffed eggplants. Normally, I am not a huge eggplant fan, but I loved the way she stuffed them by rolling them up vs. stuffing the skin. It is a much milder eggplant taste and the eggplant cooks down perfectly.

I decided to take this dish and up the ante. I spiced the meat filling with kefta kabob spices before I rolled them up into the eggplant. Then I baked it in the oven in my favourite jarred tomato sauce. To finish this dish, I served it over couscous and drizzled it with a simple tahini dressing and fresh parsley.

This stuffed eggplant dish is unique and will surely have your family gossiping!

Kefta Stuffed Eggplant with Couscous and Tahini Dressing

Yield: 4 servings

INGREDIENTS:
2 large eggplants, thinly sliced vertically
1 lb ground beef
1 egg
2 tbsp breadcrumbs
1 tbsp parsley, chopped (plus extra for garnish)
1 small onion, grated
Cumin, sprinkle
Garlic powder, sprinkle
Cinnamon, sprinkle
Paprika, sprinkle
Salt/pepper, to taste
1 jar favourite tomato sauce
Tahini Dressing
2 heaping tbsp tahini
Juice 1/2 lemon
1 tsp honey
Salt, sprinkle
1-2 tbsp water

DIRECTIONS:
1. Lay the sliced eggplant on a tray and sprinkle both sides with salt. Let sit 30 minutes.
2. Meanwhile, make the meat mixture by placing the meat, egg, onions, breadcrumbs, spices and parsley in a bowl and incorporate using your hands. Set aside.
3. Pat the eggplant slices dry with paper towel.
4. Using a flat or large cooking pan, spray with cooking spray and fry the eggplant on both sides until golden and pliable enough to roll. A few minutes per side should work.
5. Roll 1-2 tbsp of the meat mixture into each slice of eggplant. Start by placing the ball of meat on one end and rolling it up like you would a rug.
6. Place the rolled side down into a greased baking dish.
7. Once all the stuffed eggplant is placed into the dish, pour your favourite jarred tomato sauce over the stuffed eggplant.
8. Bake, covered, in 350-degree oven for 45 minutes. Remove cover and bake an additional 10-15 minutes.
9. To serve, place stuffed eggplant over a bed of couscous, drizzle with tahini dressing, sprinkle with parsley. Enjoy!