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
• 3 medium blood oranges, peeled, seeded and chopped into ¼ inch pieces
• ⅔ cup (150 g) pomegranate seeds
• 1 cup roasted beets, peeled and chopped into ¼ inch pieces
• 1 small serrano or fresno pepper, seeded and chopped finely
• 1 garlic clove, chopped finely
• 1 tsp. honey
• 1 tsp. olive oil
• ⅓ cup (10 g) fresh cilantro, stems removed and chopped
• ¼ tsp. salt, or as needed