Yummy Stuffed Eggplant with Meat and Rice Recipe ππ₯©π
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 4
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 | Eggplants |
| 1-2 | Tomato paste |
| 4 | Garlic cloves |
| 1 | Olive oil |
| 1/2 cup | Long-grain rice |
| 3 tbsp | Olive oil |
| 1 | Onion |
| 1/2 lb | Lean ground beef |
| 1/2 cup | Chopped parsley |
| 2 tsp | Ground cumin |
| 1/2 tsp | Turmeric |
| 1/4 cup | Almonds |
Instructions:
-
Begin by preheating your oven to 425Β°F (220Β°C).
βLink To Shareβ is your all-in-one marketing platform, making it easy and professional to direct your audience to everything you offer. β’ Modern, customizable bio pages β’ Link shortening with advanced analytics β’ Interactive, brandable QR codes β’ Host static sites and manage your code β’ Multiple web tools to grow your business -
-
Prepare the Eggplants:
- Cut the stem ends off the eggplants.
- Halve the eggplants lengthwise.
- If desired, peel the eggplants; if they’re fresh, peeling isn’t necessary.
- Use a spoon to scoop out the centers, leaving boat-shaped shells.
- Remember to keep the flesh you scooped out to add to the stuffing.
- Sprinkle the shells with salt and place them upside down in a colander for 30 minutes to drain excess moisture.
-
Prepare the Stuffing:
- Add the rice to 3 cups of boiling salted water and boil for 10 minutes until not quite tender.
- Rinse the rice under cold running water and drain well.
- In a frying pan, heat 1 tablespoon of olive oil and cook the onion over low heat until soft but not browned. Allow it to cool.
- Mix the cooled onion with the ground beef, chopped parsley, ground cumin, turmeric, and almonds.
- Chop the flesh removed from the eggplants.
- Heat 2 tablespoons of olive oil in a pan, add the chopped eggplant, sprinkle with salt, and sautΓ© over medium-low heat until tender, about 10 minutes. Allow it to cool and then mix it with the stuffing.
- Taste the stuffing for seasoning. If preferred, broil or microwave a small portion of the mixture to taste for seasoning.
-
Assemble and Bake:
- Rinse the eggplant shells and pat them dry. Place them in a baking dish.
- Fill the eggplant shells with the stuffing mixture.
- Mix the tomato paste with 1/4 cup of water and spoon the mixture over the eggplants.
- Add enough water to the dish to cover the eggplants by one third.
- Add the garlic cloves to the dish.
- Drizzle 1 tablespoon of olive oil over the eggplants.
- Cover the baking dish and bake for 15 minutes.
- Reduce the oven temperature to 350Β°F (175Β°C) and continue baking, covered, for another 15 minutes.
- Uncover the dish and bake for an additional 30 minutes, basting occasionally, until the eggplant is very tender.
-
Once baked, serve your delicious Yummy Stuffed Eggplant with Meat and Rice hot and enjoy its delightful flavors!
This delightful recipe blends the earthy taste of eggplant with savory beef, aromatic spices, and fluffy rice, creating a dish that’s hearty, satisfying, and bursting with Middle Eastern-inspired flavors. It’s perfect for weeknight dinners, potlucks, or special occasions like Hanukkah. So why wait? Give this recipe a try and delight your taste buds with every bite!
