I absolutely love this loaded eggplant recipe—it’s a total crowd-pleaser! Every time I make it, my guests can’t get enough, and the dish always gets licked clean.

 

Yield: 4–6 servings

 

Ingredients:

2 tablespoons olive oil

1 medium eggplant, cut lengthwise and scored into a diamond pattern

1 tablespoon salt

1 tablespoon garlic powder

1 tablespoon smoked paprika

1 teaspoon parsley

1 teaspoon basil

 

Silan ground beef:

1 lb. ground beef

1 teaspoon garlic

½ teaspoon cumin

Salt and pepper, to taste

2 tablespoons silan

 

Garnishes

4 tablespoons techinah

2–4 radishes, sliced

2 tablespoons pomegranate seeds

1  tablespoon chopped fresh parsley

 

Directions:

Drizzle oil over eggplant and season with spices.

Bake eggplant skin-side up, uncovered, for 1 hour on 300°F.

To prepare silan ground beef, brown ground beef in a frying pan, breaking apart bigger chunks of meat.

Add spices and mix well to combine.

Add silan; mix well and cook for another 2 minutes.

Spoon meat onto each eggplant boat, drizzle with techinah, and garnish with radishes, pomegranate, and parsley.