Stuffed Eggplant

Stuffed eggplant is a traditional Middle Eastern dish that consists of eggplant that has been cored and filled with a mixture of rice and minced meat.

Hollow out the core of eggplant using a vegidrill, and filled with a special stuffing of spiced rice and ground beef with tomatoes and fresh herbs, then the stuffed eggplant are cooked in red sauce until the filling is well cooked.

The plate of stuffed eggplant is served hot, as a main course.

Ingredients

        7 eggplants

        1/2 kg ground lamb or beef chuck

        1/2 cup rice

        1/4 cup olive oil

        3 tablespoons pine nuts

        1 large onion, finely chopped

        2 garlic cloves, finely chopped

        2 cups chicken stock

        1 can diced tomatoes

        1 teaspoon ground allspice

        1/2 lemon

        3 tablespoons chopped flat-leaf parsley

Preparation

       1- Hollow out each eggplant

       2- Rinse rice under cold water until water runs clear. Drain well.

       3- Heat oil over medium-high heat. Fry pine nuts, stirring frequently, until golden, about 3 minutes, then transfer with a slotted spoon to a bowl.

      4- Sauté onion and garlic, stirring occasionally, until golden. Transfer 1/2 cup onion mixture to bowl with pine nuts. Add stock, tomatoes, 3/4 teaspoon salt, and 1/4 teaspoon pepper to skillet and simmer, uncovered, while stuffing eggplant.

    5- Add rice, meat, allspice, 1 teaspoon salt, and 1/2 teaspoon pepper mix well onion mixture.

    6- Stuff eggplant with meat mixture, Transfer stuffed eggplants to skillet with tomato sauce and simmer, covered, carefully turning once, until rice is cooked through, 50 minutes to 1 hour.

     7- If sauce is watery, transfer eggplant to a plate and boil sauce, stirring occasionally, until thickened slightly. Squeeze lemon over dish and sprinkle with parsley before serving.

 

Hamsa Zughib