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Stuffed Eggplant with Meat and Tahini

Samantha Ferraro
  • 40 minutes
  • Serves 4

INGREDIENTS

1 lb

Ground beef

1 tsp

Aleppo pepper flakes

1 cup

Beets, roasted

3

Blood oranges, medium

1

Cilantro, leaves

1/3 cup

Cilantro, fresh

2

Eggplants, medium

3

Garlic clove

2/3 cup

Pomegranate seeds

1

Tomato, medium-sized

1

White onion, small

1 tbsp

Tomato paste

1 tsp

Honey

1

Orange and pomegranate salsa

1/2 cup

Tahini

1/2 tsp

Paprika

3/4 tsp

Salt

2 1/3 tbsp

Olive oil

1 tsp

Cumin, ground

1

Small serrano or fresno pepper (seeded and chopped finely)