Spiced ground beef is piled high inside meltingly soft eggplant, which is roasted and served with tangy labneh and pomegranate arils.

Ingredients

• 3 medium (about 14-ounce) globe eggplants
• 1/4 cup canola oil, divided
• 2 1/2 teaspoons kosher salt, divided, plus more to taste
• 3/4 cup finely chopped white onion
• 3 large garlic cloves, minced
• 12 ounces 80% lean ground beef
• 2/3 cup drained and rinsed canned chickpeas, patted dry
• 1 tablespoon tomato paste
• 3/4 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1 (14.5-ounce) can diced tomatoes, undrained
• 3/4 cup golden raisins
• 1/4 cup lightly toasted pine nuts, roughly chopped
• 3 tablespoons finely chopped fresh mint, plus small leaves for garnish
• labneh
• pomegranate arils (optional)

Directions

1. Preheat oven to 450°F. Cut eggplants lengthwise down the center, slicing three quarters of the way through and leaving stem end intact. Drizzle eggplants all over with 2 tablespoons oil; sprinkle inside slits evenly with 1 teaspoon salt.
2. Place eggplants on an aluminum foil–lined baking sheet; roast in preheated oven until skin is browned and flesh is very tender, about 35 minutes, turning eggplants 2 to 3 times during cooking. Transfer eggplants, cut sides down, to a wire rack placed over a rimmed baking sheet. Cover loosely with foil; keep warm.
3. Heat remaining 2 tablespoons oil in a large skillet over medium. Add onion and garlic; cook, stirring often, until softened, 2 to 3 minutes. Add beef and chickpeas; increase heat to medium-high. Cook, stirring often to break beef into small crumbles, until beef is browned but not cooked through, 3 to 5 minutes.
4. Add tomato paste, coriander, cinnamon, and 1 teaspoon salt to skillet; cook, stirring constantly, until fragrant, about 45 seconds. Add tomatoes with juices, and scrape bottom of skillet to release any browned bits. Bring to a simmer over medium-high; reduce heat to medium. Cook, stirring often and crushing tomatoes and beef into smaller pieces, until liquid thickens and beef is cooked through, 3 to 5 minutes. Stir in raisins, pine nuts, and mint. Season with additional salt to taste. Remove from heat.
5. Spread labneh on a serving platter. Arrange eggplants, cut sides up, over labneh; sprinkle insides evenly with remaining 1/2 teaspoon salt. Stuff eggplants with evenly divided beef mixture. Garnish with additional mint and pomegranate arils (if using).