Name: Eggplant with Tabileh
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 4 to 6 servings
Ingredients: 6 to 7 small eggplants (about 3 pounds), sliced into 1/4-inch rounds; 1 tablespoon plus 1/2 teaspoon avocado oil, plus more for brushing; 1 small white onion, chopped; 1 pound ground beef; 1/2 teaspoon ground allspice; 1/4 teaspoon ground cinnamon; Kosher salt and freshly cracked black pepper; 1 tablespoon teriyaki sauce; 1 tablespoon tamarind concentrate, optional; One 15.5-ounce can chickpeas, rinsed and drained

Directions

Watch how to make this recipe.

Special equipment:

a 9-inch cast-iron skillet

Preheat the oven to 350 degrees F. Line 3 baking sheets with parchment paper.
Arrange the eggplant slices in a single layer on the baking sheets and brush with oil. Bake until the eggplant is soft and cooked through, about 20 minutes. Set aside. 
Heat a medium skillet over medium-high heat. Add 1 tablespoon of the oil, then the onions. Cook, stirring occasionally, until the onions are translucent, about 2 minutes. Add the ground beef and break it up until crumbly. Cook, stirring occasionally, until browned, about 5 minutes. Add the allspice, cinnamon and salt and pepper to taste. Mix in the teriyaki sauce and tamarind concentrate, if using. Remove from the heat. Stir in the chickpeas.
Add 1/2 teaspoon oil to a 9-inch cast-iron skillet. Layer half of the eggplant slices in an overlapping concentric circle to cover the bottom of the skillet. Add all of the chopped meat and chickpea mixture and spread it into an even layer. Layer the remaining eggplant slices in another overlapping concentric circle on top. Brush the eggplant with oil.
Bake until the eggplant is golden brown and the filling is bubbling, about 45 minutes. Let cool for 5 minutes, then serve warm.