Recipe

Armenian Stuffed Eggplant (Arganak)

Savory Delight: Armenian Stuffed Eggplant with a Flavorful Twist

4.2 out of 5

Indulge in the rich flavors of Armenian cuisine with this traditional recipe for Arganak. This dish features tender eggplants stuffed with a delicious mixture of ground meat, aromatic spices, and herbs, creating a mouthwatering combination that will transport you to the heart of Armenia.

Soup› Meat Soup› Arganak

Asian cuisine› Arab cuisine› Caucasian cuisine› Armenian cuisine

Preparation time

30 minutes

Cooking time

40 minutes

Total time

70 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Mediterranean diet, Low-carb diet, High-protein diet, Gluten-free diet, Dairy-free diet

Allergens

N/A

Not suitable for

Vegan diet, Vegetarian diet, Paleo diet, Keto diet, Nut-free diet

Ingredients

4 medium-sized eggplants 4 medium-sized eggplants
500g (1.1 lb) ground beef or lamb 500g (1.1 lb) ground beef or lamb
1 onion, finely chopped 1 onion, finely chopped
3 cloves of garlic, minced 3 cloves of garlic, minced
2 tablespoons tomato paste 2 tablespoons tomato paste
1 teaspoon paprika 1 teaspoon paprika
1 teaspoon cumin 1 teaspoon cumin
1/2 teaspoon cinnamon 1/2 teaspoon cinnamon
Salt and pepper to taste Salt and pepper to taste
2 tablespoons olive oil 2 tablespoons olive oil
Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

Calories (kcal / KJ): 380 kcal / 1590 KJ
Fat (total, saturated): 24g, 8g
Carbohydrates (total, sugars): 12g, 6g
Protein: 30g
Fiber: 5g
Salt: 1.5g

Preparation

1.
Preheat the oven to 180°C (350°F).
2.
Cut off the tops of the eggplants and carefully hollow them out, leaving a sturdy shell. Chop the removed eggplant flesh and set aside.
3.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4.
Add the ground meat to the skillet and cook until browned, breaking it up with a spoon.
5.
Stir in the tomato paste, paprika, cumin, cinnamon, salt, and pepper. Cook for an additional 2 minutes.
6.
Add the chopped eggplant flesh to the skillet and cook until softened.
7.
Stuff the hollowed eggplants with the meat mixture and place them in a baking dish.
8.
Cover the dish with foil and bake for 30 minutes.
9.
Remove the foil and bake for an additional 10 minutes, or until the eggplants are tender and lightly browned.
10.
Garnish with fresh parsley before serving.

Treat your ingredients with care...

Eggplants — Choose eggplants that are firm and glossy. Look for ones with smooth skin and no blemishes. Salting the eggplants before cooking can help reduce any potential bitterness.
Ground meat — Opt for lean ground beef or lamb for a healthier option. Make sure to cook the meat thoroughly to ensure food safety.
Spices — Use high-quality spices to enhance the flavors of the dish. Toasting the spices before adding them to the skillet can intensify their aroma.

Tips & Tricks

For a vegetarian version, replace the ground meat with cooked lentils or mushrooms.
Add a squeeze of lemon juice over the stuffed eggplants before serving to brighten the flavors.
Serve Arganak with a dollop of plain yogurt or a drizzle of tahini sauce for added creaminess.
Experiment with different herbs such as mint or dill to customize the flavor profile.
Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Armenian Stuffed Eggplant as a main course, accompanied by a side of fluffy rice or warm bread. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

Arrange the stuffed eggplants on a platter, placing them side by side. Drizzle a little olive oil over the top and sprinkle with additional chopped parsley for an appealing presentation. Serve with a lemon wedge on the side for an extra touch.