Instructions are for 4 servings. Please modify as needed.
Preheat the oven to 425°F (220°C).
Cut the eggplants in half lengthwise and score the flesh deeply lengthwise, being careful not to cut through the skin. Brush with olive oil and season with salt and pepper.
Place the eggplants cut-side up on a baking sheet and roast for 30–40 minutes, depending on their size, until very tender.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until browned. Add the onion and cook until softened, then add the garlic and cook until fragrant.
Stir in the tomato paste, cumin, paprika, oregano, red pepper flakes, salt, and pepper. Cook for 1–2 minutes, stirring, until fragrant.
Add the beef broth and simmer until the liquid has reduced and the filling is juicy but not watery. Stir in the parsley.
Remove the eggplants from the oven and gently press down the softened flesh with a fork to create space for the filling, keeping the skins intact. Divide the beef mixture between the eggplants and return to the oven for 8–10 minutes, or until the filling is hot and lightly browned.
Meanwhile, mix the Greek yogurt, garlic, olive oil, lemon juice, mint, and salt until combined.
Serve the stuffed eggplants with the garlic yogurt and garnish with fresh parsley.
Can I use another ground meat?
Yes. Ground lamb or turkey works well instead of beef. Lamb gives the dish a richer flavor, while turkey makes it slightly lighter.
Choose the right eggplant
Look for firm eggplants with smooth, glossy skin. Smaller eggplants generally contain fewer large seeds and tend to have a sweeter, less bitter flavor.
Make it ahead
The eggplants and beef filling can be prepared ahead and refrigerated separately. Assemble and bake them just before serving, then make the garlic yogurt while they heat through.
Add a little heat
For a spicier filling, increase the red pepper flakes or add a pinch of Aleppo pepper, which works especially well with the Turkish flavors.
