Stuffed Eggplant with Crispy Beef
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.)
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