Stuffed Eggplant

Name: Stuffed Eggplant
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Middle Eastern
Ingredients: 1 teaspoon paprika; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1/2 teaspoon ground cinnamon; 2 eggplants, cut in half length-wise and center scooped out leaving about 1” border all around; Olive oil (about 4 tablespoons, divided use); Salt; Black pepper; 1 small onion, finely diced; 1/2 pound lean ground beef (or turkey, chicken, lamb, or sausage); 4 cloves garlic, pressed through garlic press; Pinch red pepper flakes (optional); 1 1/2 cups cooked basmati rice; 1/2 cup chopped cherry tomatoes; 1 tablespoon chopped flat-leaf parsley; 1 teaspoon chopped fresh mint leaves, plus a couple extra leaves for garnish; 1 tablespoon roughly chopped pistachios (optional); 1/2 cup plain, low-fat Greek yogurt; 2 tablespoons tahini paste; 6 cloves garlic; 1 tablespoon lemon juice; 1/2 teaspoon salt; 1/4 teaspoon cayenne pepper (or your desired amount); 3 tablespoons water