Stuffed Eggplant Delight

Ingredients

• 4 medium-sized eggplants 4 medium-sized eggplants
• 1 cup (200g) rice 1 cup (200g) rice
• 1/2 lb (225g) ground meat (lamb, beef, or vegetarian alternative) 1/2 lb (225g) ground meat (lamb, beef, or vegetarian alternative)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, diced 2 tomatoes, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• Salt and pepper to taste Salt and pepper to taste
• 1/4 cup (15g) fresh parsley, chopped 1/4 cup (15g) fresh parsley, chopped
• 1/4 cup (15g) fresh mint, chopped 1/4 cup (15g) fresh mint, chopped
• 1 lemon, sliced 1 lemon, sliced
• Yogurt, for serving Yogurt, for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 18g
• Fiber: 8g
• 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 hollow them out, leaving a 1/2-inch thick shell. Chop the removed eggplant flesh and set aside.
3. 3.
   In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
4. 4.
   Add the ground meat (or vegetarian alternative) to the pan and cook until browned.
5. 5.
   Stir in the chopped eggplant flesh, diced tomatoes, ground cumin, paprika, cinnamon, salt, and pepper. Cook for an additional 5 minutes.
6. 6.
   Rinse the rice under cold water and drain. Add the rice to the pan and cook for 2 minutes, stirring constantly.
7. 7.
   Remove the pan from heat and stir in the chopped parsley and mint.
8. 8.
   Stuff the hollowed eggplants with the rice and meat mixture, pressing it firmly.
9. 9.
   Place the stuffed eggplants in a baking dish and pour 1 cup (240ml) of water into the dish.
10. 10.
    Cover the dish with aluminum foil and bake for 45 minutes.
11. 11.
    Remove the foil and bake for an additional 15 minutes, or until the eggplants are tender and the rice is cooked.
12. 12.
    Serve the Stuffed Eggplant Delight hot, garnished with fresh herbs and accompanied by a side of yogurt. Squeeze fresh lemon juice over the dish for an extra burst of flavor.

Treat your ingredients with care...

• Eggplants — Choose eggplants that are firm and shiny. Look for ones with smooth skin and no blemishes. Salting the eggplants before cooking can help reduce their bitterness.
• Rice — Rinse the rice under cold water to remove excess starch before cooking. This will help ensure fluffy and separate grains.
• Fresh herbs — Use fresh parsley and mint for the best flavor. Chop them just before adding to the dish to retain their vibrant color and aroma.
• Ground meat — If using ground meat, opt for lean cuts to reduce the fat content of the dish.
• Yogurt — Serve the Stuffed Eggplant Delight with a dollop of creamy yogurt to balance the flavors and add a refreshing element.

Tips & Tricks

• To prevent the eggplants from turning mushy, make sure to hollow them out carefully, leaving a sturdy shell.
• If you prefer a vegetarian version, substitute the ground meat with cooked lentils or chickpeas for a protein-packed alternative.
• For a smoky flavor, grill the eggplants before stuffing them.
• Experiment with different spices and herbs to customize the flavor profile of the dish.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Stuffed Eggplant Delight as a main course accompanied by a fresh salad and warm bread. The dish is also delicious on its own, with the tangy yogurt providing a cooling contrast to the rich flavors.

Presentation advice

Arrange the Stuffed Eggplant Delight on a platter, garnished with a sprinkle of fresh herbs and lemon slices. The vibrant colors of the dish will make it visually appealing and inviting.