Stuffed Eggplant
User Reviews
5
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Prep Time
45 mins
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Cook Time
1 hr
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Resting Time
15 mins
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Total Time
2 hrs
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Servings
6 servings
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Calories
617 kcal
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Course
Main Course
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Cuisine
Middle Eastern, Lebanese, Arabian
Stuffed Eggplant
Description
Stuffed Eggplant uses small eggplants carefully hollowed to maintain their shape while filled with a mixture of browned ground beef, chopped onions, 7-spice seasoning, black pepper, and uncooked short grain brown rice. The use of brown rice adds earthiness and a firmer texture to the filling. The eggplants are then gently filled and cooked in a tomato broth made from tomato paste, chopped tomatoes, garlic, and water, seasoned with salt and pepper. This broth ensures the eggplants stay moist and tender while the filling cooks through.
The dish balances savory spices from the beef mix and the acidity of the tomato broth, producing a comforting meal that can be served on its own or accompanied by a side salad or bread. The procedure cooks the stuffing inside the eggplants, blending the flavors and tenderizing the vegetable shells for a pleasing texture contrast.
For best results, core the eggplants carefully using a tool to avoid puncturing the skin. The filling and stuffed eggplants can be prepared ahead or frozen at different stages for convenience. Substitutions include using lamb instead of beef, white rice as an alternative grain, or adapting the spice blend with allspice or cinnamon if 7-spice is unavailable. Store leftovers in airtight containers in the fridge for 3-4 days or freeze cooked stuffed eggplants for up to 3 months.
Ingredients
- 12 eggplant small size
- 1 tablespoon olive oil
- 1 onion chopped, small
- 1 pound ground beef
- 1 teaspoon 7 spice seasoning
- 2 teaspoons salt divided
- ¼ teaspoon black pepper
- 1 ½ cups short grain brown rice brand Lundberg
- 1 tomato cut into 12 chunks, large
Tomato Broth
- 2 tablespoons olive oil
- 6 ounces tomato paste
- 1 tomato chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 6 garlic pressed, cloves
- 4 cups water
Instructions
- Cut off the stalks of the eggplant. Using a knife, apple corer or veggie drill, carefully hallow out the eggplant and remove the flesh without puncturing the outside of the eggplant. You can reserve the flesh for another recipe.
- Heat the olive oil in a large deep pot on medium heat large. Add the onions and ground beef and season with 7 Spice, 1 teaspoon salt and pepper. Cook until the beef is browned, about 7-10 minutes. Add the uncooked rice, the remaining salt and stir to combine the ingredients. Transfer the rice mixture to a bowl.
- To make the tomato broth, heat the olive oil in the pot used to cook the beef over medium. Add the tomato paste, chopped tomatoes and pressed garlic and season with salt and pepper. Cook until the mixture becomes fragrant, about 1 minute. Add the water and bring mixture to a boil. Lower heat to a simmer, while stuffing the eggplant.
- Using a small spoon or your hands, fill the hallowed out inside of each eggplant with the rice stuffing. Be sure to leave about ¼ inch of empty space at the top since the rice will expand when cooked. Then stuff a tomato chunk on top to seal the eggplant and prevent the stuffing from coming out when cooked. Repeat with the remaining eggplant. If you have any leftover stuffing, you can cook it with water.
- Transfer the stuffed eggplant to the deep pot and bring mixture to a boil, then simmer over low heat for 45 minutes, allowing the sauce to reduce and the rice to fully cook.
- Serve the stuffed eggplant warm with the sauce on top.
Notes
- Use an apple corer or a veggie drill to hollow out the eggplants without breaking their skins.
- You can prepare the stuffing mixture up to 2 days in advance for convenience.
- Whole stuffed eggplants or just the hollowed shells can be frozen; freeze cooked eggplants after cooling, and thaw overnight before reheating.
- Substitute ground beef with lamb or a combination for different flavors, and use short grain white rice if preferred.
- If 7-spice is unavailable, allspice or cinnamon can be used as substitutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 617 kcal
% Daily Value*
| Calories | 617kcal | 31% |
| Carbohydrates | 76g | 25% |
| Protein | 27g | 54% |
| Fat | 25g | 38% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 54mg | 18% |
| Sodium | 1528mg | 64% |
| Potassium | 1925mg | 41% |
| Fiber | 16g | 64% |
| Sugar | 22g | 44% |
| Vitamin A | 977IU | 20% |
| Vitamin C | 24mg | 27% |
| Calcium | 101mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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