Pioneer Woman Best Stuffed Eggplant

Directions

• Preheat and mix spices: Preheat the oven to 425°F. Then combine 1 1/2 teaspoons ground coriander, 1 1/2 teaspoons ground cumin, 1 1/2 teaspoons black pepper, 1 teaspoon paprika, 1/4 teaspoon crushed red pepper flakes and 1/4 teaspoon ground cinnamon in a small bowl.
• Season the eggplant: Cut the 3 medium eggplants in half and place them on a baking sheet, then rub 1 teaspoon of the kosher salt into the flesh. Drizzle with 1 tablespoon of the olive oil and rub with 4 teaspoons of the spice mixture.
• Roast the eggplant: Bake the eggplant cut-side up for 30 to 35 minutes. It's ready when the flesh turns tender and golden.
• Cook the couscous: While the eggplant roasts, bring 3/4 cup water to a boil in a small saucepan. Stir in 3/4 cup couscous, 1 tablespoon of the olive oil and 1/4 teaspoon of the salt, then cover and remove from the heat. Let it sit for 5 minutes before fluffing with a fork.
• Cook the beef filling: Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Then cook the chopped yellow onion and red bell pepper for 3 to 5 minutes until soft and translucent, and add 1/2 pound ground beef. Cook, crumbling with a wooden spoon, until no longer pink.
• Add spices and tomatoes: Stir in the 3 chopped garlic cloves, the remaining 3/4 teaspoon salt and the remaining spice mixture, and cook until fragrant. Then add the 15-ounce can of diced tomatoes with their juices and simmer gently for 5 minutes so the flavors come together.
• Fold in couscous: Add the couscous, 1 tablespoon lemon juice and three-quarters of the 1 cup chopped cilantro to the beef mixture. Gently fold it all together, then remove from the heat and keep warm.
• Stuff and serve: Transfer the eggplant halves to a serving platter and pull the flesh apart with a fork to make room, being careful not to pierce the skin. Divide the beef filling among the halves. Then top each with some of the 1/4 cup Greek yogurt, a drizzle of olive oil and the remaining cilantro.