Dominican-style Stuffed Eggplant

Ingredients

In this adaptation, the original Lebanese Kufta bil Batinjal is transformed into a Dominican-style dish by incorporating traditional Dominican spices and flavors. The original recipe is modified to include ingredients commonly found in Dominican cuisine, such as plantains and local herbs. The cooking technique remains similar, with the eggplants being stuffed and baked, but the flavors are adjusted to cater to the Dominican palate. We alse have the original recipe for Kufta bil batinjal, so you can check it out.

• 4 medium-sized eggplants 4 medium-sized eggplants
• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 green bell pepper, finely chopped 1 green bell pepper, finely chopped
• 1 ripe tomato, diced 1 ripe tomato, diced
• 1 plantain, diced 1 plantain, diced
• 2 tablespoons fresh cilantro, chopped 2 tablespoons fresh cilantro, chopped
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for cooking Olive oil for cooking

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 8g
• Carbohydrates (total, sugars): 20g, 8g
• Protein: 28g
• Fiber: 7g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cut the eggplants in half lengthwise and scoop out the flesh, leaving a shell about 1/2 inch thick. Reserve the flesh for later use.
3. 3.
   In a large skillet, heat olive oil over medium heat. Add the onion, garlic, and green bell pepper, and sauté until softened.
4. 4.
   Add the ground beef to the skillet and cook until browned. Drain any excess fat.
5. 5.
   Add the reserved eggplant flesh, diced tomato, diced plantain, cilantro, parsley, cumin, paprika, dried oregano, salt, and pepper to the skillet. Stir well to combine all the ingredients.
6. 6.
   Cook the mixture for about 10 minutes, until the flavors meld together.
7. 7.
   Fill each eggplant shell with the meat mixture, pressing it down gently.
8. 8.
   Place the stuffed eggplants in a baking dish and drizzle with olive oil.
9. 9.
   Bake in the preheated oven for 30-35 minutes, or until the eggplants are tender and the filling is cooked through.
10. 10.
    Serve hot with rice or plantains.

Treat your ingredients with care...

• Eggplants — Choose eggplants that are firm and shiny. To reduce bitterness, sprinkle salt on the cut sides and let them sit for 15 minutes before rinsing and using.
• Ground beef — Opt for lean ground beef to reduce the fat content of the dish.
• Plantains — Use ripe plantains for a slightly sweet flavor. If ripe plantains are not available, you can use green plantains, but the taste will be less sweet.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or a chopped chili pepper to the meat mixture.
• If you prefer a vegetarian option, substitute the ground beef with cooked lentils or quinoa.
• Serve the stuffed eggplants with a dollop of Greek yogurt or a squeeze of lime juice for added freshness.
• Experiment with different herbs and spices to customize the flavors to your liking.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Dominican-style Stuffed Eggplant as a main course, accompanied by a side of rice or plantains. Garnish with fresh cilantro or parsley for an extra pop of color and flavor.

Presentation advice

To enhance the presentation, sprinkle some chopped fresh herbs on top of the stuffed eggplants before serving. You can also drizzle a little olive oil over the dish for a glossy finish.