Stuffed Eggplant with Meat and Tahini

Ingredients

• 2 medium eggplants cut in half lengthwise
• 2 tablespoons olive oil plus more for drizzling
• 1 pound ground beef
• 1 small white onion
• 2 garlic cloves chopped finely
• 1 medium-sized tomato seeded and chopped
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon Aleppo pepper flakes (see notes below)
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 cup tahini
• Orange and Pomegranate Salsa for serving (optional, but highly recommended)
• finely chopped cilantro leaves for garnish Orange and Pomegranate Salsa
• 3 medium blood oranges (or substitute navel or cara cara oranges) peeled, seeded and chopped into 1/4-inch pieces
• 2/3 cup pomegranate seeds
• 1 cup peeled and chopped roasted beets cut into 1/4-inch pieces
• 1 small serrano or fresno pepper seeded and chopped finely
• 1 garlic clove chopped finely
• 1 teaspoon honey
• 1 teaspoon olive oil
• 1/3 cup fresh cilantro stems removed and chopped
• 1/4 teaspoon salt or as needed

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