Tahini sauce adds a savory nuttiness to this inventive weeknight dinner.


Credit: Photography by Jennifer Causey

Recipe Summary

45 mins


Ingredient Checklist


Instructions Checklist
  • Arrange a rack in the middle of the oven; preheat to 450°. Line a rimmed baking sheet with foil.

  • Using a sharp small knife, score the cut sides of the eggplant halves in a crosshatch pattern. Arrange the eggplants, cut-side up, on the prepared baking sheet. Brush each half with 1 1/2 tsp. oil; season generously with salt. Roast until deep golden and tender, 25 to 30 minutes.

  • Meanwhile, in a bowl, whisk the tahini, lemon juice, 1/2 tsp. crushed red pepper, the garlic, and 1/2 cup water until smooth.

  • In a large nonstick skillet, heat the remaining 2 tbsp. oil over medium. Add the onion and cook, stirring occasionally, until softened, 7 to 9 minutes. Add the beef; season with salt and a large pinch of crushed red pepper. Cook, breaking up the meat with a wooden spoon, until the beef is cooked through and browned, about 8 minutes. Stir in the lemon zest. Remove from heat.

  • Transfer the roasted eggplant to plates. Top with the beef. Drizzle with the tahini sauce. Garnish with the mint, za’atar, and pomegranate seeds.