Stuffed Eggplant with Meat and Tahini - 18Doors

Ingredients

• 2 medium-large eggplants cut in half, lengthwise
• 2 Tbsp. (30 ml) olive oil + more for drizzling
• 1 lb. (453 g) ground beef
• 1 small white onion, chopped finely
• 2 garlic cloves, chopped finely
• 1 medium sized tomato, seeded and chopped
• 1 Tbsp. (15 g) tomato paste
• 1 tsp. cumin
• 1 tsp. Aleppo pepper
• ½ tsp. paprika
• ½ tsp. salt
• ½ cup (113 g) tahini