Aromatic Stuffed Eggplant Delight

Ingredients

• 4 medium-sized eggplants 4 medium-sized eggplants
• 300g (10.5 oz) ground lamb or beef 300g (10.5 oz) ground lamb or beef
• 1/2 cup (100g) rice, rinsed 1/2 cup (100g) rice, rinsed
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon turmeric 1/2 teaspoon turmeric
• 1/4 cup chopped fresh parsley 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint 1/4 cup chopped fresh mint
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for drizzling Olive oil for drizzling

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 30g, 4g
• Protein: 25g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cut off the tops of the eggplants and carefully scoop out the flesh, leaving a 1/2-inch thick shell. Chop the scooped-out flesh and set aside.
3. 3.
   In a large skillet, heat some olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Add the ground lamb or beef to the skillet and cook until browned. Drain any excess fat.
5. 5.
   Stir in the chopped eggplant flesh, rice, tomato paste, cumin, paprika, and turmeric. Cook for a few minutes until the flavors meld together.
6. 6.
   Remove the skillet from heat and stir in the chopped parsley and mint. Season with salt and pepper to taste.
7. 7.
   Stuff the hollowed-out eggplants with the meat and rice 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 40-45 minutes, or until the eggplants are tender and the tops are golden brown.
10. 10.
    Serve hot and enjoy!

Treat your ingredients with care...

• Eggplants — Choose eggplants that are firm and glossy. Look for ones with smooth skin and no blemishes. If you prefer a milder flavor, you can soak the hollowed-out eggplants in salted water for 15 minutes before stuffing them.
• Ground lamb or beef — Opt for lean ground meat to reduce the fat content of the dish. If you prefer a stronger flavor, you can use lamb instead of beef.
• Rice — Rinse the rice thoroughly before using to remove any excess starch. This will help prevent the rice from becoming sticky when cooked.

Tips & Tricks

• For a vegetarian version, you can substitute the ground meat with cooked lentils or mushrooms.
• If you prefer a spicier kick, add a pinch of chili flakes or a dash of hot sauce to the stuffing mixture.
• Serve the Aromatic Stuffed Eggplant with a dollop of yogurt on top for a creamy and cooling contrast.
• Leftovers can be refrigerated and enjoyed the next day. The flavors tend to meld together even more, making it even more delicious.
• Experiment with different herbs and spices to customize the flavors to your liking.

Serving advice

Serve the Aromatic Stuffed Eggplant as a main course accompanied by a fresh salad and some warm bread. It can also be served as a side dish alongside grilled meats or roasted vegetables.

Presentation advice

Garnish the Aromatic Stuffed Eggplant with a sprinkle of fresh herbs, such as parsley or mint, to add a pop of color. Serve it on a platter, allowing the golden-brown eggplants to take center stage.