The moment I saw this Stuffed Eggplant with Meat and Tahini in Samantha Ferraro’s new cookbook, The Weeknight Mediterranean Kitchen, I knew it would be on my menu this week.
This is an easy recipe to whip up and it’s filled with so much flavor I could have licked my plate. It is perfect for a weeknight meal but it’s so tasty, I’d serve it for weekend dinner guests.
I followed the recipe to the letter with the exception of the Aleppo pepper flakes. I found myself with out this fragrant pepper and used a smidgen of crushed red pepper instead. Although I used ground beef for Ranger Craig’s stuffed eggplant, I substituted the beef with chickpeas in my eggplant. Both were spectacular!
And, I must mention, serving the eggplant with tahini was the icing on the cake.
Serving the stuffed eggplant a la carte is perfectly satisfying. However, pairing this dish with one of Samantha’s gorgeous salads makes it a lovely and complete meal.
Have I made you drool yet? Do you want a copy of this delicious cookbook? Well, you’re in luck! I’m giving away one copy of The Weeknight Mediterranean Kitchen.
All you have to do to enter is click HERE.
Here’s the scoop: The giveaway begins Thursday, August 9th and ends Thursday, August 16th. The winner will be contacted by email as well as announced on my Facebook and Instagram pages on Friday, August 17th.
Samantha has truly captured a taste of the Mediterranean with enchanting photos and mouth-watering recipes.
And because I think you need this recipe in your life, I’ve included the Stuffed Eggplant with Meat and Tahini recipe below. I promise, you won’t be disappointed.
Delicious Wishes and Loads of Love,