Prep Time: 30 min. • Cook Time: 20 min.
Preheat oven to 425°F. Cut the eggplants in half lengthwise then score the flesh in a crisscross pattern about ¼-inch deep. Rub the cut surfaces with 2 teaspoons of salt and place in a colander to drain for 20 minutes. Peel and thinly slice the red onion from top to bottom. Pick the mint leaves from the stems. Chop the garlic. Cut the lemons into wedges.
Brush any extra salt from the eggplant and place, cut side up, on a non-stick or foil-lined sheet pan and drizzle with 2 teaspoons of olive oil. Place in oven and roast until tender, about 20 minutes.
While the eggplant is roasting, heat a medium frying pan over medium-high heat. Once hot, add 2 teaspoons of olive oil and the ground beef. Continue to cook, breaking up the beef and stirring occasionally. Once beef is cooked, add the chopped garlic, the cinnamon, cumin, paprika, and ½ teaspoon of salt and continue to cook another minute.* Add the chicken stock and cook until reduced by half, about 3 minutes.
Place the sliced red onion and mint leaves in a small bowl and squeeze two of the lemon wedges overtop. Add a pinch of salt and pepper and 2 teaspoons of olive oil and toss.
Top the eggplants with the ground beef mixture then the mint salad. Sprinkle with additional paprika and serve with lemon wedges.
*For food safety, cook ground beef to an internal temperature of 160°F.
Approximate Nutritional Information (Per serving):
Calories 340, Fat 17g, Sat Fat 5g, Trans Fat 0g, Cholesterol 70mg, Sodium 1440mg, Total Carbohydrate 25g, Fiber 7g, Sugars 8g, Protein 25g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free, Dairy-Free