Za’atar Spiced Cauli-Rice Stuffed Eggplant

By Samantha Binkley

I love eggplant and I consistently have them in my kitchen thanks to my garden. Eggplants are extremely versatile and are easy to dress up with some flavor, especially spice blends!

In this recipe, we use Healthy On You® While My Za’atar Gently Weeps Middle Eastern Spice blend. Our eggplants and cauliflower rice serve as great blank canvases to highlight delicious flavors like lemony sumac, toasted sesame seed, and fragrant herbs.

Try this amazing recipe any day of the week for an easy, vegan option! If you can’t find round eggplants, you can grab the oval Italian varieties. Cut these longer eggplants from stem to bottom and stuff both halves. Enjoy!

Ingredients

Makes 4 servings

For the Eggplant Nests:

  • 4

    medium round eggplants

  • 1 tbsp

    olive oil

  • pinch of sea salt and pepper 

Cauliflower Rice Stuffing:

Lemon Tahini Dressing:

  • 2 tbsp

    tahini 

  • 1 tsp

    honey or other sweetener

  • 1

    clove garlic, minced

  • juice from ½  of a lemon

  • 1 tbsp

    water

Preparation

  1. Preheat oven to 375 °F.

  2. Slice the top and bottom off of each eggplant.

  3. Brush the outside and inside of each eggplant with olive oil and sprinkle with salt and pepper.

  4. Place on a parchment-lined baking sheet and move to the oven. Set your timer for 30 minutes.

  5. While the eggplant nests bake, begin your stuffing: Heat the olive oil, minced garlic, and chopped onion in a skillet over medium heat. 

  6. Add in the cauliflower rice and the While My Za’atar Spice Blend and sauté until softened. Add in the parsley and stir for another minute. Remove from heat.

  7. Next, make your lemon tahini dressing: whisk together the tahini, lemon juice, honey, and minced garlic until a smooth sauce forms.

  8. Once the eggplants are done cooking, remove them from the oven and carefully scoop out the insides. Add the cooked insides of the eggplant to the cauliflower rice stuffing and mix thoroughly.

  9. Divide the cauliflower rice stuffing and fill the eggplant nests before returning them to the oven. Cook for 5 more minutes.

  10. Remove from the oven. Top with feta crumbles, chopped mint, and drizzle with lemon tahini dressing.