Ingredients
2 medium globe eggplants (about 1 lb. each)
6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
Kosher salt
Freshly ground black pepper
5 garlic cloves, divided
1 small onion
½ cup parsley leaves with tender stems
½ cup whole-milk plain yogurt
1 lb. ground beef
½ tsp. ground cumin
½ cup pomegranate arils (about 3 oz.)
Steps 1. Preheat oven to 425°. Trim stem end off 2 eggplants, then poke holes all over. Cut both eggplants in half lengthwise. Using the tip of the knife, score a shallow 1"x1" crosshatch pattern into 4 cut sides. 2. Place eggplant on a rimmed baking sheet and drizzle with 3 Tbsp. oil. Toss eggplant with clean hands to coat. Season generously on all sides with salt and pepper. Arrange halves cut sides down on baking sheet. 3. Roast eggplant until undersides are deep golden brown, 20–25 minutes. Using a flexible spatula, turn halves cut side up, scraping pan to release eggplant. Continue to roast until very tender and flesh is collapsed, another 15–20 minutes. Remove from oven and let rest until cool enough to handle. 4. While eggplant is roasting, prep the filling ingredients and yogurt sauce. First, peel and set aside 1 garlic clove. Smash remaining 4 garlic cloves with the flat side of your knife and remove loosened skin. 5. Peel and finely chop 1 onion. 6. Coarsely chop ½ cup parsley and set aside for serving. 7. Stir ½ cup yogurt and 1 Tbsp. oil in a medium bowl. Using a microplane, grate 1 reserved garlic clove into bowl; season with salt and pepper. 8. Time to make the filling. Heat remaining 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high. When oil is shimmering, add 1 lb. beef and press into a single layer with flexible metal spatula. Season with salt and pepper. 9. Cook undisturbed until beef is browned and crispy on one side, about 4 minutes. Using spatula, toss beef, breaking up into small pieces, then push to one side of skillet. 10. Add onion and smashed garlic to empty side of skillet and cook, tossing just onion and garlic often, until onion is translucent and mixture is browned in spots, about 3 minutes. 11. Add ½ tsp. cumin and toss to combine with onion mixture, then toss everything with beef to combine; season with a bit more salt. Continue to cook, tossing constantly and breaking up meat even more, until beef is cooked through and thoroughly mixed, about 1 minute. Remove from heat and let cool slightly. 12. Smear yogurt mixture across bottom of a platter. Arrange warm eggplant cut sides up over top, allowing any moisture to drip off of eggplant before placing over yogurt. Spoon beef mixture over eggplant. 13. Scatter ½ cup pomegranate arils over beef. Sprinkle reserved parsley over entire platter. Drizzle with a bit more oil before serving. Recipe by Claire Saffitz