Stuffed Eggplant with Spiced Beef and Pine Nuts

★★★★☆

Prep: 30 mins Cook: 45 mins Serves: 6 Source: Tricia Manzanero Stuedeman / Food & Wine

3 medium (about 14-ounce) globe eggplants
1/4 cup canola oil, divided (59.1 ml)
2 1/2 teaspoons kosher salt, divided, plus more to taste (12.3 ml)
3/4 cup finely chopped white onion (177 ml)
3 large garlic cloves, minced
12 ounces 80% lean ground beef (GC Note: can substitute lamb) (340 g)
2/3 cup drained and rinsed canned chickpeas, patted dry (158 ml)
1 tablespoon tomato paste (14.8 ml)
3/4 teaspoon ground coriander (3.7 ml)
1/4 teaspoon ground cinnamon (1.2 ml)
1 (14.5-ounce) can diced tomatoes, undrained
3/4 cup golden raisins (GC Note: can substitute currants) (177 ml)
1/4 cup lightly toasted pine nuts, roughly chopped (59.1 ml)
3 tablespoons finely chopped fresh mint, plus small leaves for garnish (44.4 ml)
Labneh
Pomegranate arils (optional)

Preheat oven to 450°F. Cut eggplants lengthwise down center, slicing 3/4 of the way through, leaving stem intact. Drizzle with 2 Tbsp oil; sprinkle inside with 1 tsp salt.
Roast on foil-lined baking sheet until skin is browned and flesh is very tender, about 35 minutes, turning 2-3 times. Transfer cut-side down to wire rack; cover with foil.
Heat remaining 2 Tbsp oil in large skillet over medium. Cook onion and garlic until softened, 2-3 minutes. Add beef (or lamb) and chickpeas; increase to medium-high. Cook until browned, 3-5 minutes.
Add tomato paste, coriander, cinnamon, and 1 tsp salt; cook 45 seconds. Add tomatoes with juices; scrape bottom. Simmer over medium until thickened, 3-5 minutes. Stir in raisins (or currants), pine nuts, and mint.
Spread labneh on platter. Arrange eggplants cut-side up. Sprinkle with remaining 1/2 tsp salt. Stuff with beef mixture. Garnish with mint and pomegranate arils.

Wine Pairing: Medium Red (Grenache) — Spiced meat with eggplant — medium-bodied red