Armenian Qizha Stuffed Eggplant

Ingredients

• 4 medium-sized eggplants 4 medium-sized eggplants
• 500g (1.1 lb) ground meat (beef or lamb) 500g (1.1 lb) ground meat (beef or lamb)
• 1 cup (200g) rice, cooked 1 cup (200g) rice, cooked
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons Qizha spice blend 2 tablespoons Qizha spice blend
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 tablespoon olive oil 1 tablespoon olive oil
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 38g, 4g
• Protein: 28g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cut the tops off the eggplants and carefully hollow them out, leaving a shell about 1/2 inch thick. Reserve the flesh.
3. 3.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Add the ground meat to the skillet and cook until browned. Drain any excess fat.
5. 5.
   Chop the reserved eggplant flesh and add it to the skillet. Cook for a few minutes until softened.
6. 6.
   Stir in the cooked rice, Qizha spice blend, tomato paste, salt, and pepper. Mix well to combine all the ingredients.
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 cover with foil. Bake for 40-45 minutes, or until the eggplants are tender.
9. 9.
   Remove the foil and bake for an additional 10 minutes to allow the tops to brown slightly.
10. 10.
    Garnish with fresh parsley before serving.

Treat your ingredients with care...

• Eggplants — Choose eggplants that are firm and shiny. Look for ones with smooth skin and no blemishes. If the eggplants are large, you may need to adjust the cooking time accordingly.
• Qizha spice blend — If you can't find Qizha spice blend, you can make your own by combining equal parts of ground cumin, paprika, coriander, and cinnamon.

Tips & Tricks

• To enhance the flavors, you can add a squeeze of lemon juice to the filling mixture before stuffing the eggplants.
• For a vegetarian version, you can substitute the ground meat with cooked lentils or mushrooms.
• Serve the stuffed eggplants with a dollop of yogurt or a side of fresh salad for a refreshing contrast.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• Experiment with different herbs and spices to customize the flavor profile of the dish to your liking.

Serving advice

Serve the Qizha Stuffed Eggplant as a main course, accompanied by a side of pilaf or roasted vegetables. Garnish with fresh parsley for a pop of color.

Presentation advice

For an elegant presentation, place the stuffed eggplants on a platter and drizzle with a little olive oil. Sprinkle some additional Qizha spice blend and garnish with fresh herbs.