Iraqi-Inspired Stuffed Eggplant with Spiced Ground Beef and Pine Nuts

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-09 · Updated 2026-07-09

Roasted eggplants hollowed and filled with a savory blend of spiced ground beef, onions, tomatoes, and crunchy pine nuts for a layered Middle Eastern dish. This middle eastern-inspired beef ready in about 75 minutes pairs medium eggplants, olive oil, ground beef (80% lean) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 medium eggplants
• 4 tbsp olive oil
• 1 lb ground beef (80% lean)
• 1 medium (about 6 oz) onion, finely chopped
• 3 cloves garlic cloves, minced
• 2 tbsp tomato paste
• 14 oz (1 can) diced tomatoes, canned
• 1/2 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1 1/4 tsp salt
• 1 tsp black pepper
• 1/4 cup pine nuts
• 1/4 cup fresh parsley, chopped

Instructions

1. Step 1: Preheat oven to 400°F. Slice 3 medium eggplants in half lengthwise. Using a spoon, carefully scoop out the flesh leaving a 1/2-inch thick shell. Chop the flesh and set aside.
2. Step 2: Brush eggplant shells with 2 tbsp olive oil and place cut side down on a baking sheet. Roast for 20 minutes until tender but holding shape.
3. Step 3: While eggplants roast, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 medium finely chopped onion and sauté for 5 minutes until translucent. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Add 1 lb ground beef to the skillet, breaking it apart with a spoon. Cook for 8 minutes until browned and cooked through.
5. Step 5: Stir in 2 tbsp tomato paste, 14 oz canned diced tomatoes, chopped eggplant flesh, 1/2 tsp ground cinnamon, 1/2 tsp ground allspice, 1 1/4 tsp salt, and 1 tsp black pepper. Simmer for 10 minutes until mixture thickens and flavors meld.
6. Step 6: Toast 1/4 cup pine nuts in a dry pan over medium heat for 2-3 minutes until golden and fragrant.
7. Step 7: Spoon the beef and vegetable mixture evenly into roasted eggplant shells. Sprinkle toasted pine nuts and 1/4 cup chopped fresh parsley on top.
8. Step 8: Return stuffed eggplants to oven and bake for 15 minutes at 400°F until heated through and pine nuts are slightly toasted. Serve warm.